Macaroni and Cheese Primavera
- 16 ounces elbow macaroni
- 14 1/2 ounce can Diced Tomatoes, drained
- 14 1/2 ounce can Cut Green Beans, drained
- 12 ounces Cheddar Cheese, shredded
- 2 cups 2% Milk
- ⅛ teaspoon Cayenne Pepper
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 2 tablespoons Flour
- 1 medium Onion, chopped
- 2 tablespoons Margarine, plus 2 teaspoons soft margarine or butter, divided
- ½ cup Panko crumbs
|Heat the oven to 375°F. Cook the pasta according to the package directions. While pasta is cooking, melt 2 tablespoons margarine in a large, heavy saucepan over medium heat. Add onion; cook, stirring often, until tender and translucent. Add the flour, salt, black pepper and cayenne pepper, and cook 1 minute, stirring constantly. Slowly pour in milk, stirring with a whisk to smooth any lumps that form; simmer for 5 minutes. Remove from heat, and immediately stir in cheese. Drain the pasta and stir into cheese sauce. Fold in the beans and tomatoes. Transfer the mixture to a shallow 2 1/2 – to 3-quart casserole dish. Melt remaining 2 teaspoons margarine; stir into the panko crumbs. Sprinkle in the center of casserole. Bake for 15 minutes.
Makes 8 servings
Source : Canned Food Alliance
I have two recipes for Mac & Cheese Primavera, this one rated higher in our household. I made some adjustments to better suit our tastes and also to reduce some of the steps. I was hesitant to make this tonight as we need a quick and easy dinner on Tuesdays. This seemed to be more involved, but in actuality, while the pasta cooked I finished the sauce, and we were in fact done earlier than normal for dinner.
Today was spent gardening. I snagged some clearance price tulips and hyacinths from the tent sales in town and threw the bulbs in my flower bed. I have some temporary color now and will hopefully have a bright and cheery flower bed come next spring. I can’t wait!