I tried a new recipe this week -- Pasta with Vegetables and Cheese. Basically it's a lower fat version of homemade macaroni and cheese with the benefit of getting your vegetables too. It was a favorite with everyone, including the 15 and 12 year olds.
Pasta and Vegetables
2 c. medium pasta (I used ziti)
1 medium onion, chopped
1 garlic clove, chopped
2 medium carrots, chopped
2 1/2 c. small broccoli or cauliflower
2 c. cubed zucchini
1 T. unbleached white flour
1/2 tsp. dry mustard
1/4 tsp. ground white pepper
1/2 tsp. salt
1 1/2 c. 1% fat milk
1 1/2 c. Cheddar cheese, shredded
1/4 c. nonfat ricotta cheese
To prepare the pasta and vegetables: In a large pot of boiling water, cook the pasta, onions and garlic for 3 minutes. Add the carrots, broccoli or cauliflower and zucchini. Cook for an additional 5 to 7 minutes, or until the macaroni is just tender. Drain well in a colander, then return to the pot. Set aside.
To prepare the sauce: While the pasta is cooking, in a small saucepan, stir together the flour, mustard, pepper and salt. Slowly whisk in the milk until the flour is complete incorporated.
Place over medium heat and cook, whisking for 3 to 4 minutes, or until thickened. Gradually add the shredded cheese. Continue to whisk until it is completely melted. Add the ricotta and stir until incorporated.
Add the cheese sauce to the macaroni mixture. Stir well to incorporate. Place over low heat and warm, stirring frequently, for about 5 minutes.
Makes 6 servings. Per serving: 280 calories, 6.6 g. total fat
Note: I used frozen broccoli and zucchini rather than fresh and it worked just fine. I also added 3 oz. chopped Canadian Bacon.
Recipe from this book.