Saturday, 4 May 2013

Veggie Macaroni and Cheese Recipe

This steamy, filling Mac 'n' Milk items definetely doesn't come from a box! Fresh vegitables add problems and colour and will keep everyone saying, "More, please!" Marsha Morrill, Brownsveille, Oregon
Veggie Macaroni and Cheese Recipe


    1-1/2 glasses fresh shoulder macaroni
    3 glasses clean spinach florets
    2 glasses clean cauliflowerets
    3 large green beans, cut in half and very finely sliced
    2 oatmeal rib cage, sliced
    1 method red onion, chopped
    1 tbsp butter
    1/4 cup all-purpose flour
    1 cup 2% milk
    1 cup poultry broth
    3 glasses (12 ounces) destroyed sharp cheddar cheese
    1 tbsp Dijon mustard
    1/4 tsp. salt
    1/8 tsp. pepper
    1/4 tsp. paprika


    Prepare pasta according to package guidelines, adding the spinach, cauliflowerets, green beans and oatmeal during the last 6 moments. Drain; transfer to a oiled 13-in. x 9-in. cooking dish.
    Meanwhile, in a Saucepan, saute red onion in butter until soft. Spread with flour; mix until combined. Progressively mix in dairy products and soup. Bring to a boil; cook and mix for 2 moments or until thickened. Stir in the dairy products, mustard, spice up and salt.
    Add over pasta mixture; mix to coat. Spread with paprika. Prepare, discovered, at 350° for 15-20 moments or until warmed through. Yield: 12 meals.

Nutritional Facts 1 cup is equal to 189 calories, 10 g fat (7 g soaked fat), 35 mg cholesterol, 374 mg salt, 16 g carbs, 2 g fiber, 10 g proteines

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