Pumped Up Mac and Cheese

Mains | Budget-minded | Pasta & Grains, Vegetables

SERVES 4 - START TO FINISH: 25 minutes
Recipe Scoop Pumped Up Mac and Cheese

Cooking Notes

* Baking is completely optional.

Pumped Up Mac and Cheese

1-1/2 cups dry macaroni
1 tablespoon butter
1 tablespoon flour
1 cup skim milk
1 cup shredded cheddar jack cheese plus more for topping, optional
1/2 cup sliced green onions
1 cup chopped baby portabella mushrooms
4 thick slices hickory smoked bacon, cooked crispy and chopped
1 cup diced fresh tomatoes

1. Preheat oven to 350 degrees F, if baking.*
2. Cook the macaroni according to package directions, drain and set aside.
3. Meanwhile, in a nonstick skillet, lightly sauté the mushrooms and onions over medium heat just until mushrooms release their water. Add the tomatoes and bacon and toss together. Set aside.
4. In a small saucepan, melt the butter over medium heat. Stir in the flour and form a paste. Slowly add the milk, stirring constantly until the milk and flour mixture are well blended. Continue stirring until slightly thickened. (About the texture of warm pudding). Add the cheese and stir until melted. Remove from heat.
5. Combine drained pasta, cheese sauce and vegetables together in a casserole dish. Top with additional cheese, if desired. Bake for 10 minutes if a firm noodle is desired. Serve immediately.

Pumped Up Mac and Cheese

Approximate Values Per Serving:  360 calories ,  19 g fat ( 9 g saturated),  55 mg cholesterol,  19 g protein,  24 g carbohydrates,  2 g dietary fiber,  662 mg sodium

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