Saturday, May 18, 2013
Spring Macaroni and Cheese
This is a low-sodium Mac & Cheese and can be served as a main dish or as a hearty side dish.
At a glance
1 lb. elbow macaroni, prepared according to package and drained
1 (16 oz.) pkg. frozen mixed vegetables, thawed (broccoli, red pepper, onions, and mushrooms)
1 (8 oz.) pkg. Neufchatel cheese (or red.-fat cream cheese)
1 cup low-fat buttermilk
1 (8 oz.) pkg. sharp cheddar cheese, shredded
1 dash garlic powder
Heat oven to 350 degrees. In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder. In food processor, blend Neufchatel cheese and buttermilk. Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture. Spoon into large casserole dish lightly coated with non-stick spray. Sprinkle remaining cheese over top. Bake 30 minutes or until hot and bubbly. Broil 4-5 minutes, until cheese on top is crisp and lightly browned.
Ready in 55 min 10 min prep Makes one 9x13-inch casserole