Monday, September 16, 2013

Lighter Three-Cheese Mac

Here is a recipe for you all to try.  It is a yummy dish, but best ate fresh.  Try it for a small dinner party sometime.  I apologize that I didn't take any pictures this time!  So to make up for it I am typing in this cheesy looking font!  Bon Apetit.

Recipe by Martha Stewart's Food Magazine


Ingredients:

Salt
Pepper
1/2 lb short tubular pasta, such as cavatappi
2 cups broccoli, cut into florets, stalks peeled and thinly sliced
1 tablespoon olive oil
1 small yellow onion, minced
1/2 teaspoon ground mustard
5 tablespoons all-purpose flour
5 ounces Neufchatel cheese
3 cups 1% milk
1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/4 cup panko breadcrumbs, toasted

Instructions:

1.  Preheat oven to 350 degrees.  In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions.  Add broccoli and cook 3 minutes more.  Drain.

2.  Meanwhile, heat oil in a large pan over medium-high.  Add onion, 1/2 teaspoon salt, and ground mustard.  Saute until onion is translucent, about 4 minutes.  Add flour and cook, stirring, 1 minute.  Add Neufchatel, 1 tablespoon at a time, stirring until incorporated.  Gradually whisk in milk, then bring to a boil.  Reduce heat and simmer, about 3 minutes, stirring constantly.  Stir in cheddar and Parmesan, then add pasta and broccoli.  Season with salt and pepper.

3.  Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes.  Sprinkle with panko, and serve.


Per Serving: 453 cal; 20 g fat (11 g sat fat); 21  g protein; 45 g car; 2 g fiber

Serves 6

Active Time: 20 min

Total Time: 45 min

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Apparently I did take pictures!  I just could not find them at the time of this post.  Well, here they are!!
1/15/14
~ Angela O'




















1 comment:

  1. When you make it the next time - pleae take a picture - then I'll look - see if it looks good - decide if I'll make it or not!!!! Love ya - Nannie

    ReplyDelete