Macaroni and Cheese Primavera

Give a nutritional boost to one of kids all-time favorites with this updated macaroni and cheese, made with nutrient-rich canned veggies: canned green beans, mushrooms and tomatoes.

Yield: 6 servings
Community Recipe from

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Ingredients

  • 1 can (14 1/2 ounces) cut green beans, drained
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 medium onion, chopped
  • 1/2 cup dry breadcrumbs
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 10 ounces pasta (penne, ziti or elbow macaroni)
  • 2 cups 1% low-fat milk
  • 2 tablespoons flour
  • 2 tablespoons plus 2 teaspoons soft margarine or butter, divided
  • 3 cups shredded Cheddar cheese

Preparation

  1. Heat the oven to 375F. Cook the pasta according to the package directions.

  2. While pasta is cooking, melt 2 tablespoons margarine in a large, heavy saucepan over medium heat. Add onion; cook, stirring often, until tender and translucent. Add the flour, salt, black pepper and cayenne pepper, and cook 1 minute, stirring constantly. Slowly pour in milk, stirring with a whisk to smooth any lumps that form; simmer for 5 minutes. Remove from heat, and immediately stir in cheese.

  3. Drain the pasta and stir into cheese sauce. Fold in the beans and mushrooms. Transfer the mixture to a shallow 2 1/2 - to 3-quart casserole dish. Spoon the tomatoes around edge of casserole.

  4. Heat remaining 2 teaspoons margarine in a small skillet; add the breadcrumbs and cook until lightly toasted. Sprinkle in the center of casserole. Bake for 15 minutes.

  5. Servings: 6

  6. Nutritional Information Per Serving:
  7. Calories 420; Total fat 28g; Saturated fat 13g; Cholesterol 65mg; Sodium 640mg; Carbohydrate 44g; Fiber 3g; Protein 10g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 15%DV; Iron 10%DV

  8. *Daily Value
April 2010

This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.

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