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Super Supper Veggie Mac
Created with kids in mind, this irresistibly cheesy casserole even sneaks in some vegetables!
-
6
Servings
-
25 min
Prep Time
-
45-60 min
Cook Time
Ingredients
- 6 ounces dry macaroni or other shaped pasta
- 1/2 cup finely chopped zucchini
- 1/2 cup finely chopped broccoli
- 1/2 cup finely chopped red bell pepper
- 1/2 cup coarsely chopped fresh spinach
- 3 tablespoon Horizon Organic butter
- 1 1/2 tablespoon all-purpose flour
- 1 1/2 cups Horizon Organic whole milk
- 1/2 teaspoon dry mustard
- 12 ounces cheddar cheese, shredded
- Tabasco sauce
- Salt and freshly ground black pepper
- 1/2 cup bread crumbs combined with 1 Tbsp. melted Horizon Organic butter
Preparation
- Preheat the oven to 350 degrees.
- Grease a 9-inch square baking dish.
- Cook the macaroni in boiling water until barely tender; drain.
- Combine the macaroni, zucchini, broccoli, bell pepper, and spinach in a large bowl.
- Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, whisking constantly, for one minute.
- Add the milk a little at a time, whisking vigorously to prevent lumps from forming.
- Add the mustard and continue to cook, stirring constantly, until the mixture thickens and begins to simmer.
- Simmer for one minute.
- Remove from heat and add the cheese all at once, stirring until smooth.
- Season to taste with Tabasco, salt, and pepper.
- Pour the cheese sauce over the macaroni and vegetables and stir to coat.
- Spread the mixture in prepared pan, cover with crumb topping and bake for 45 to 60 minutes, until nicely browned and bubbly in the center.
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