Roasted Vegetable Macaroni and Cheese
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| serving size : 10 |
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| 3 cup | diced peeled eggplant (about 3/4 pound) |
| 2 cup | sliced mushrooms |
| 1 cup | coarsely chopped red bell pepper |
| 1 cup | coarsely chopped yellow bell pepper |
| 1 cup | coarsely chopped onion |
| 1 medium | zucchini -- quartered lengthwise and sliced (about 1 cup) |
| 2 tsp | olive oil |
| 4 | garlic cloves -- minced |
| 1/2 cup | all-purpose flour |
| 2-3/4 cup | 1% low-fat milk |
| 3/4 cup | (3 ounces) shredded sharp provolone cheese |
| 3/4 cup | (3 ounces) grated fresh parmesan cheese -- divided |
| 1/4 tsp | salt |
| 1/4 tsp | freshly ground pepper |
| 6 cup | cooked elbow macaroni (about 12 ounces uncooked) |
| | cooking spray |
| dash | paprika |
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| preheat oven to 450 . |
| combine first 8 ingredients in a large shallow roasting pan; toss well. |
| bake at 450 for 30 minutes or until lightly browned, stirring |
| occasionally. remove from oven; set aside. reduce oven temperature to |
| 375 . place flour in a large saucepan. gradually add milk, stirring with a |
| whisk until blended. cook over medium heat 8 minutes or until thick, |
| stirring constantly. add provolone cheese, 1/2 cup parmesan cheese, |
| salt, and pepper; cook 3 minutes or until cheese melts, stirring |
| frequently. remove from heat; stir in roasted vegetables and macaroni. |
| spoon mixture into a 3-quart casserole coated with cooking spray. |
| combine remaining 1/4 cup parmesan cheese and paprika, and sprinkle over |
| macaroni mixture. bake at 375 for 20 minutes or until bubbly. |
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| serving size: 1 cup |
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| 5.8 | points (3g fiber) |
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| source: .cooking light |
| from: "lynna wagner" <lynn...@stjoelive.com> |
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| (ID: 3173) Mirror: rec.food.recipes: Fri, Mar 18, 2005 |