pasta - cheese and veg mac

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Cheese and Vegetable Macaroni

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Noodles and Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces whole wheat or egg macaroni

4 tablespoons polyunsaturated margarine

2 cups chopped leeks

1/4 cup flour

3 cups lowfat 1% milk

1/2 pound lowfat cheddar cheese

salt and black pepper

1/4 cup whole wheat bread crumbs

1 teaspoon snipped fresh chives

 

Cook the macaroni until just tender. Drain well and refresh in cold water. Melt

the margarine and saute the leeks for 2 minutes. Stir in the flour and cook for

a minute. Gradually stir in the milk and heat, stirring constantly, to make a

smooth sauce. Add three-quarts of the cheese and all the macaroni and season

well.

 

Spoon the mixture into an ovenproof dish (or individual casseroles). Combine the

bread crumbs, chives and remaining cheese and sprinkle evenly over the top of

the dish. Bake at 375F for 30 to 35 minutes, until golden brown.

 

VARIATIONS:

Try other seasonal vegetables. Use pasta shapes instead of macaroni. mix sesame

seeds with the cheese topping to vary the flavor

 

GARNISH:

Julienne of leeks, blanched.

 

Description:

" Mac and Cheese Casserole with leeks, gratin "

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Winter "

Copyright:

" 1994 Avery 0895296152 "

T(Baking):

" 0:35 "

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Per Serving (excluding unknown items): 452 Calories; 13g Fat (24.7% calories

from fat); 28g Protein; 59g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol;

644mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Non-Fat

Milk; 1 1/2 Fat.

 

 

Nutr. Assoc. : 26183 0 0 0 0 0 0 0 0

 

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