Harvest
Vegetable Macaroni and Cheese Casserole
Substitute a can
of mixed vegetables, peas or carrots for the green beans in this recipe.
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| Harvest Vegetable Macaroni and Cheese Casserole |
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
