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Macaroni & Cheese with Vegetables




Source of Recipe


Woman's Day


List of Ingredients




1 box (12 ounces) cut fusilli (pasta twists)
2 medium zucchini (1 pound), scrubbed, quartered lengthwise and thinly sliced (4 cups)
1 1/2 cups (10 ounces) frozen green peas, thawed
1/2 stick (1/4 cup) plus 1 tablespoon butter or margarine
1/4 cup all-purpose flour
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon ground black pepper
4 cups milk
1 tablespoon Worcestershire sauce
6 ounces Cheddar cheese, shredded (1 1/2 cups)
6 ounces Gruyère or Swiss cheese, shredded (1 1/2 cups)
1 cup plain bread crumbs, preferably fresh

Recipe



1. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray.

2. Cook pasta in a large pot of boiling water according to package directions, adding zucchini for last 3 minutes of cooking time. Drain in a colander. Return to pot and add peas.

3. Meanwhile melt the 1/2 stick butter in a large saucepan over medium heat. Whisk in flour, mustard, salt and pepper until blended and until mixture bubbles. Gradually whisk in milk and Worcestershire sauce. Cook, stirring occasionally, until mixture comes to a boil, about 12 minutes. Stirring constantly, boil 1 minute or until sauce thickens. Remove from heat. Add 1 cup each shredded Cheddar and Gruyère cheese; stir until melted. Add to pasta mixture; stir until well blended. Transfer to baking dish.

4. Melt remaining tablespoon butter in a small saucepan or a bowl in microwave. Stir in bread crumbs and remaining cheeses. Sprinkle evenly over pasta mixture. (Cover and refrigerate at this point if making ahead.)

5. To serve: Heat oven to 350°F. Bake, uncovered, 45 minutes or until sauce bubbles (if top browns too quickly, cover loosely with foil).