ASIAGO MAC AND CHEESE

Asiago Mac and Cheese image

Cauliflower provides a flavorful addition to this mac and cheese dinner - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 13

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Ingredients

2 teaspoons olive oil
1/4 cup unseasoned panko bread crumbs
1 1/2 cups uncooked whole-grain elbow macaroni
5 cups cauliflower florets
2 teaspoons olive oil
2 cups fat-free (skim) milk
1/4 cup all-purpose flour
3/4 cup shredded Asiago cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 jar (4 oz) diced pimientos, drained
2 tablespoons julienne-cut fresh basil leaves

Steps:

In 8-inch skillet, heat oil over medium heat. Add bread crumbs to oil. Cook 2 to 3 minutes, stirring constantly, until golden brown; set aside.
In 5-quart Dutch oven or saucepan, cook macaroni as directed on package, except add cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.
Meanwhile, in 1 1/2-quart saucepan, heat oil over medium heat. In small bowl, beat together milk and flour, using whisk, until smooth. Stir milk mixture into oil in saucepan. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper just until cheese melts; stir in pimientos and 1 tablespoon basil.
In Dutch oven, cheese mixture into cooked macaroni until well combined. For each serving, sprinkle macaroni with about 1 tablespoon crumb topping and about 1 teaspoon basil.

Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g