Macaroni And Cheese Primavera Recipes

Steps:

• Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water the last 5 min.; drain. Return macaroni mixture to saucepan.
• Add Cheese Sauce and seasonings; mix well.
• Cook 3 to 5 min. or until heated through, stirring frequently.

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Steps:

• Heat oven to 350°F.
• In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
• In food processor, blend Neufchatel cheese and buttermilk.
• Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
• Spoon into large casserole dish lightly coated with non-stick spray.
• Sprinkle remaining cheese over top.
• Bake 30 minutes or until hot and bubbly.
• Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.

Steps:

• For the béchamel: Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, dry mustard, and add the remaining salt as desired. Remove from the heat and set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac 'n' cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.) Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

Steps:

• Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min. of the Macaroni cooking time.
• Add chicken; cook and stir 1 min. or until heated through.

Steps:

• Heat the oven to 375°F Cook the pasta according to the package directions.
• 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.
• 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.
• 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.
• Servings: 6.
• Nutritional Information Per Serving:
• 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.
• *Daily Value.