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Saturday, May 18, 2013
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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
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
12 servings
Ingredients
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
Black pepper
1 dash garlic powder
Methods/steps
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.
Additional Tips
Ready in 55 min
10 min prep
Makes one 9x13-inch casserole
