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Macaroni and Cheese Primavera




Source of Recipe


internet


List of Ingredients





1 16-ounce package frozen cauliflower, broccoli, and carrots
6 ounces pasta such as bow ties, corkscrew macaroni, or elbow macaroni
1-1/4 cups milk
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
8 ounces sharp American cheese, cut into small cubes or shredded
4 ounces process Swiss cheese slices, torn or shredded
1 4-ounce can sliced mushrooms, drained (optional)
2 cups soft bread crumbs (about 2-1/2 slices)
2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons margarine or butter, melted
Snipped fresh parsley (optional)

Recipe





1. Cook vegetables and pasta separately according to package directions;
do not overcook. Drain each well.

2. Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce,
and hot pepper sauce. Bring to boiling; remove from heat. Add American
and Swiss cheeses, stirring to melt. Cool.

3. Place cooked vegetables and, if desired, mushrooms on the bottom of
an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese
on top of vegetables. For crumb topper, combine bread crumbs, Parmesan
cheese, and paprika. Stir in margarine until combined. Sprinkle on top
of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40
minutes or until heated through.

Makes 6 servings.