Sunshine Macaroni and Cheese

IngredientsĀ½ pound whole-wheat pasta shells2 tablespoons butter1Ā½ tablespoons whole-wheat flour1 cup milk1 cup low-fat shredded cheddar cheese1 cup low-fat shredded mozzarella cheese2 cups cooked Florida broccoli, squash or tomatoes, chopped2 tablespoons grated Parmesan cheese2 tablespoons wheat germPreparation

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions. Be careful not to overcook the pasta; it will cook again when the whole dish is baked.
  3. Melt butter in small nonstick saucepan over medium heat. Stirring constantly, add flour and cook until a paste forms, about 1 minute.
  4. Slowly stir in the milk. Bring the mixture to a simmer, stirring constantly, and cook until the white sauce slightly thickens.
  5. In a large bowl, combine white sauce with shredded cheddar and mozzarella cheese.
  6. Place vegetables in a large colander in the sink. Drain pasta into colander over the vegetables. The heat of the water will reheat the cooked vegetables.
  7. Add pasta and cooked vegetables to cheese sauce. Gently stir to coat pasta and vegetables. Pour pasta mixture into a 9-inch round casserole dish.
  8. In a small bowl, combine Parmesan and wheat germ. Sprinkle over pasta.
  9. Bake casserole until hot and bubbly, about 10 minutes.

Yield4 Servings

 

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