Sunday, May 13, 2012

Light and Flavorful Garden Mac 'n' Cheese




Ingredients:

8 ounces dried elbow macaroni or desired-shape pasta (2 cups)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon ground black pepper

1 1/2 cups fat-free milk

1-12 ounce package sliced reduced-fat process American cheese product, torn

1/4 cup each of cooked asparagus, broccoli, carrots, spinach


1/4 cup  banana peppers, sliced


Directions:

Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently.  Mix in cooked vegetables. Stir and let stand for 10 minutes before serving. Makes 4 servings.

Recipe shared from:  http://www.bhg.com/recipe/pasta/macaroni-and-cheese/