Quick One-Pot Macaroni and Cheese The addition of vegetables (frozen ones for value and convenience) ups the healthfulness of this old-fashioned family standby. Using evaporated milk instead of regular doubles the calcium and adds extra creaminess. For a complete vegetarian meal, serve with a spinach or romaine salad with Sun-Dried Tomato Dressing. | | Ingredients | | �?nbsp; | 2 cups (500 mL) macaroni | | | �?nbsp; | 2 cups (500 ml) frozen mixed vegetables | | | �?nbsp; | 1 can (385 mL) evaporated skim milk | | | �?nbsp; | 1 cup (250 mL) shredded extra-old Cheddar cheese | | | �?nbsp; | 1/2 cup (125 mL) light cream cheese, cubed | | | �?nbsp; | 1/2 tsp (2 mL) each salt, pepper and Dijon mustard | | | | | | Preparation | | In large saucepan of boiling salted water, cook macaroni for 4 minutes. Add vegetables and return to boil; cook until tender but firm, 3 to 4 minutes. Drain in colander.
In same pot, whisk together evaporated milk, Cheddar cheese, cream cheese, salt, pepper and mustard over medium heat until cheese is melted. Return pasta mixture to pot; stir to combine. Cover and let stand for 5 minutes. | | More Information | | Side Dish Savvy Sun-Dried Tomato Dressing: Toss half of this dressing with 8 cups (2 L) torn salad greens for 4 servings. Choose darker greens for additional folate.
In blender, purée together 1/4 cup (50 mL) extra-virgin olive oil; 2 tbsp (25 mL) chopped oil-packed sun-dried tomatoes; 2 tbsp (25 mL) each wine vinegar and water; 1/2 tsp (2 mL) Dijon mustard; and 1/4 tsp (1 mL) each salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Makes 1/2 cup (125 mL).
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