Whole Wheat Mac 'N Real Cheese
Florence
Course Side
Cuisine American
- 8 oz whole wheat elbow macaroni
- 2 cups frozen vegetables
- 1 3/4 cups milk divided
- 3 Tbsp whole wheat flour
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 tsp Dijon mustard
Cook macaroni according to package direction.
When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
Drain through a colander and keep warm.
In sauce pan, add 1 1/2 cups of the milk to the pot and bring to a simmer.
Whisk together remaining milk, flour, salt and pepper.
Slowly add flour mixture to simmering milk, simmer until thickened.
Add both cheeses and mustard, stir constantly until cheese is melted completely.
Add Macaroni and Vegetables, stirring until well coated.
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Texas Hash
Florence
Course Side
Cuisine American
- 1 large onion -- chopped
- salt and pepper to taste
- 1/2 cup green pepper
- 1 1/2 cups grated cheese
- 1/2 cup celery
- 1 1/2 cups macaroni
- 1 15 oz can tomatoes
- 1 can peas -- no. 2 size
- 1 large can chili without beans
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Italian Pasta Salad
Florence
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Amercian
- 1 cup uncooked tri-color spiral macaroni
- 2 cups bite-size pieces salad greens
- 1/2 cup tomatoes
- 1/2 cup pepperoni
- 1/3 cup sliced zucchini
- 3 tablespoons sliced green onions with tops
- 2 tablespoons sliced ripe olives
- 1/2 cup sharp cheddar cheese cut in to small cubes
- 1/4 to 1/2 Cup Italian Dressing use to your liking
Cook macaroni as directed on package
Rinse with cold water until cool; drain
Toss with remaining ingredients
Serve with freshly cracked black pepper if desired
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