Mac And Cheese Primavera Recipes

MAC AND CHEESE PRIMAVERA

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.

MACARONI AND CHEESE PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
• Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.

ONE-POT MAC & CHEESE PRIMAVERA

Steps:

• Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min.
• Stir in 2 Tbsp. basil.
• Sprinkle with remaining basil.

MACARONI AND CHEESE PRIMAVERA

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.

MACARONI AND CHEESE PRIMAVERA

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.