Harvest Vegetable Macaroni and Cheese Casserole

Substitute a can of mixed vegetables, peas or carrots for the green beans in this recipe.

10 ounces penne, ziti or elbow macaroni

2 tablespoons plus 2 teaspoons butter

1 onion, chopped

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 cups milk

3 cups (12 ounces) grated Cheddar cheese

1 can (14 1/2 ounces) cut green beans, drained

1 can (4 ounces) sliced mushrooms, drained

1 can (14 1/2 ounces) diced tomatoes (plain or flavored), drained

1/2 cup dry white bread crumbs

Cook pasta in large pot of boiling salted water until almost tender, about 9 minutes. Drain well. Meanwhile, in a large skillet, heat 2 tablespoons of the butter and cook onion over medium heat, stirring often, until softened, about 5 minutes. Blend in flour, salt, pepper and cayenne. Cook, stirring, for 1 minute. Slowly pour in milk, stirring constantly. Cook, stirring, until mixture is smooth and bubbly, 4 to 6 minutes. Reduce heat to low; add cheese in 3 batches, stirring until each melts before adding. Blend in pasta, beans and mushrooms. Transfer the mixture to a shallow 2 1/2- to 3-quart casserole. Spoon tomatoes around edge of casserole.

In small skillet, heat remaining 2 teaspoons butter; toss with bread crumbs. Sprinkle center of casserole with buttered crumbs.

Tips: If you are planning to serve the casserole immediately, preheat the broiler and place the casserole dish about 4 inches from the heat until the crumbs are browned and the casserole is bubbly, about 2 minutes. Or, you can make the casserole up to 8 hours ahead and refrigerate. Take from the refrigerator at least 30 minutes before baking, uncovered, in a preheated 375 degree F oven for 25 to 30 minutes or until bubbly and the crumbs are browned.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Servings: 6 to 8

Nutritional Information Per Serving: 572 calories; 28 g fat; 85 mg cholesterol; 1,092 mg sodium; 55 g carbohydrate; 5 g fiber; 26 g protein