Vegetable Macaroni & Cheese Bake | Recipes By Chef Ricardo
Macaroni and Cheese with Vegetables
box cut fusilli (pasta twists)
1 1/2 c. frozen green peas
stick butter or margarine
1 tbsp. butter or margarine
1/4 c. all-purpose flour
1 tbsp. dry mustard
1 tsp. Ground black pepper
1 tbsp. Worcestershire sauce
Gruyère or Swiss cheese
plain bread crumbs
- Lightly coat a shallow 3-quart baking dish with nonstick cooking spray.
- Cook pasta in a large pot of boiling water according to package directions, adding zucchini for last 3 minutes of cooking time. Drain in a colander. Return to pot and add peas.
- Meanwhile melt the 1/2 stick butter in a large saucepan over medium heat. Whisk in flour, mustard, salt and pepper until blended and until mixture bubbles. Gradually whisk in milk and Worcestershire sauce. Cook, stirring occasionally, until mixture comes to a boil, about 12 minutes. Stirring constantly, boil 1 minute or until sauce thickens. Remove from heat. Add 1 cup each shredded Cheddar and Gruyère cheese; stir until melted. Add to pasta mixture; stir until well blended. Transfer to baking dish.
- Melt remaining tablespoon butter in a small saucepan or a bowl in microwave. Stir in bread crumbs and remaining cheeses. Sprinkle evenly over pasta mixture. (Cover and refrigerate at this point if making ahead.
- To serve: Heat oven to 350°F. Bake, uncovered, 45 minutes or until sauce bubbles (if top browns too quickly, cover loosely with foil).
Video: Mac & Cheese With Veggies | Popular Lunch / Dinner Recipe For Kids | Kiddie's Corner With Anushruti
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Date: 01.12.2018, 17:51 / Views: 85192