Best Macaroni And Cheese Primavera Recipes

MACARONI AND CHEESE PRIMAVERA

Macaroni and Cheese Primavera image

Posted as request for low-sodium mac 'n cheese. Comfort food made healthy!! This can be served as a main dish or as a hearty side dish. Add chopped, cooked chicken or turkey to make it a meal.

Provided by Manda

Categories One Dish Meal

Time 55m

Yield 1 9x13-inch casserole, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb elbow macaroni, prepared according to package and drained
1 (16 ounce) package frozen mixed vegetables, thawed (I use broccoli, red pepper, onions, and mushrooms)
1 (8 ounce) package neufchatel cheese (or red.-fat cream cheese)
1 cup low-fat buttermilk
1 (8 ounce) package sharp cheddar cheese, shredded
black pepper
1 dash garlic powder

Steps:

Heat oven to 350°F.
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.
Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.

MAC AND CHEESE PRIMAVERA

Mac and Cheese Primavera image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 pound medium pasta shells
2 tablespoons salted butter
2 tablespoons olive oil
1 cup small broccoli florets
2 scallions, sliced, whites and green parts separated
2 cloves garlic, minced
1 bunch asparagus, cut into 2-inch pieces
1 small red bell pepper, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 cups whole milk
1/2 cup heavy cream
1 cup frozen peas
1 cup shredded fontina cheese
1 cup shredded white Cheddar
2 teaspoons cornstarch

Steps:

Cook the pasta according to the package instructions. Drain and set aside.
Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
Toss together the fontina, Cheddar and cornstarch in a bowl.
While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.

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