Baked Macaroni and Cheese Primavera

Kitchen Tested
  • Yield servings

Everyone loves macaroni and cheese and everyone loves pasta primavera, so what's not to love about this cheesy combination?

Ingredients

2 tablespoons (1/4 stick) margarine
1/3 cup all-purpose flour
2 cups skim milk
1 cup shredded reduced-fat Monterey Jack cheese
1 cup shredded reduced-fat Cheddar cheese
3 cups broccoli florets
1 (12-ounce) package cooked elbow macaroni
1 (10-ounce) package frozen peas
1 red bell pepper, seeded and chopped
Salt and pepper to taste
Paprika

Instructions

  1. Preheat oven to 350F.
  2. Melt margarine in a medium saucepan, stir in flour, and cook, stirring, 1 minute. Gradually stir in milk and heat to boiling, stirring constantly, until thickened. Remove from heat and add cheeses, stirring until melted.
  3. Meanwhile, cook broccoli florets in a microwave-proof bowl with a little water in the microwave, about 4 minutes, until crisp-tender.
  4. Combine cooked macaroni, broccoli, peas, red pepper and cheese sauce in a large bowl. Season with salt and pepper.
  5. Spoon mixture into a 2-quart casserole coated with nonstick cooking spray. Sprinkle with paprika. Bake, covered, 20 minutes. Uncover and continue baking 10 minutes, until golden.

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