Baked Macaroni, Vegetables & Cheese
Featured Pinch Tips Video
- 2 c
- elbow macaroni
- vegetable spray
- 1 medium
- bell pepper (or 3/4 cup other vegetable), chopped
- 3 Tbsp
- butter, divided
- shallot plus 1 small onion, chopped
- 2-3 Tbsp
- 3/4 c
- milk (more if needed)
- 4-6 oz
- of cheddar cheese, cut into small pieces
- plum tomato, seeded and chopped
- 1/2 c
- 5-cheese blend
- 1/4 c
- grated cheese
- 1/3 c
- bread crumbs
- salt & pepper to taste
1Cook macaroni in boiling, salted water until "al dente". Drain and spread out on a cookie sheet to cool.
2Using a large wok, spray inside with vegetable spray and heat. Add chopped peppers and 1 teaspoon of butter. Saute pepper until soft. Season and set aside in a bowl.
3In same pan, spray once more and add shallot, onion and 1 teaspoon butter. Saute until onions are soft. Season and remove to bowl with sautéed peppers.
4Add remaining butter to wok and when it melts, add flour. Cook until a paste forms. Add milk a little at a time until mixture starts to thicken.
5Add cheddar cheese and stir and cook until melted. Cook 1 or 2 minutes more, until cheese mixture thickens. Add chopped tomato.
6Pour cooked macaroni into wok, stirring to cover with sauce.
7Preheat oven to 350 degrees.
8Prepare a baking pan approximately 8 X 5 with vegetable spray.
9Pour 1/3 macaroni mixture into prepared pan. Sprinkle with 1/3 of the 5 cheese mix.
10Repeat this laying 2 more times.
11On top layer sprinkle the grated cheese, then the breadcrumbs and spray with vegetable spray. Season top with salt and pepper to taste.
12Bake in preheated oven for 25-30 minutes until top is golden and browned.
13TIP: Add frozen peas in each layer, for an extra vegetable and element of flavor.