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triple cheese baked vegetable macaroni recipe

Written on Thursday, August 18, 2016 | 10:21:00 AM

Serves : servings 

Ingredients : 
- 1 cup (115 g) elbow noodles
- 2 tbsp (30 g) butter
- 2 tbsp (15 g) all-purpose flour
- 1¼ cups (300 ml) low-fat milk
- ½ cup (45 g) fontina cheese, shredded
- Salt and freshly ground black pepper
- 1½ cups (215 g) zucchini, chopped
- ½ cup (70 g) frozen peas
- ½ cup (15 g) fresh basil, finely chopped
- ½ cup (80 g) ciliegine (mozzarella balls), cut in half
- ¼ cup (15 g) panko breadcrumbs
- ½ cup (30 g) Parmesan cheese, freshly grated

Preparation Method :
1) Bring a medium pot of salted water to a boil. Add the elbow noodles and cook until al dente according to package directions. Drain and set aside.

2) Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook to make a golden brown paste, stirring often. Gently whisk in the milk and cook, stirring, until the milk thickens, about 5 minutes. Stir in the fontina cheese until melted. Season to taste with a pinch each of salt and pepper.

3) Preheat the oven to 375°F (190°C).

4) In a large bowl, toss together the cooked noodles, cheese sauce, zucchini and peas. Stir until noodles and vegetables are coated. Stir in the basil and mozzarella. Place in an 8x8-inch (20.5x20.5-cm) baking dish.

5) Mix together the breadcrumbs and Parmesan cheese and sprinkle over the top of the noodles. Bake for 20 minutes until hot and bubbly. Remove from oven and let sit for 5 minutes before serving.


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