Macaroni And Cheese Primavera

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 ounces pasta (penne, ziti or elbow macaroni)
• 2 tablespoons soft margarine or 2 tablespoons butter, divided
• 2 teaspoons soft margarine or 2 teaspoons butter, divided
• 1 medium onion, chopped
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 cups 1% low-fat milk
• 3 cups shredded cheddar cheese
• 1 (14 1/2 ounce) can cut green beans, drained
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/2 cup dry breadcrumbs

Recipe

• 1 heat the oven to 375°f cook the pasta according to the package directions.
• 2 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.
• 3 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.
• 4 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.
• 5 servings: 6.
• 6 nutritional information per serving:
• 7 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.
• 8 *daily value.