LOW FAT -- Roasted Vegetable Macaroni & Cheese

[Guest guest]

* Exported from MasterCook *

 

Roasted Vegetable Macaroni and Cheese

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Main Dish Pasta

Sept '96 Vegetables

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups diced peeled eggplant (about 3/4 pound)

2 cups sliced mushrooms

1 cup coarsely chopped red bell pepper

1 cup coarsely chopped yellow bell pepper

1 cup coarsely chopped onion

1 medium zucchini -- quartered lengthwise and sliced (about 1

cup)

2 teaspoons olive oil

4 garlic cloves -- minced

1/2 cup all-purpose flour

2 3/4 cups 1% low-fat milk

3/4 cup (3 ounces) shredded sharp Provolone cheese

3/4 cup (3 ounces) grated fresh Parmesan cheese -- divided

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

6 cups cooked elbow macaroni (about 12 ounces

uncooked)

Cooking spray

Dash paprika

 

Preheat oven to 450º.

Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at

450º for 30 minutes or until lightly browned, stirring occasionally. Remove from

oven; set aside. Reduce oven temperature to 375º.

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until

blended. Cook over medium heat 8 minutes or until thick, stirring constantly.

Add Provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes

or until cheese melts, stirring frequently. Remove from heat; stir in roasted

vegetables and macaroni.

Spoon mixture into a 3-quart casserole coated with cooking spray. Combine

remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni

mixture. Bake at 375º for 20 minutes or until bubbly.

 

Serving Size: 1 cup

 

Source:

" Cooking Light, September 1996, p.114 "

Copyright:

" © Cooking Light "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 268 Calories (kcal); 7g Total Fat; (23% calories from fat); 13g

Protein; 39g Carbohydrate; 14mg Cholesterol; 290mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Experiment with other roasted vegetables.

Nutr. Assoc. : 3234 4977 20164 26064 2679 0 0 0 0 0 1198 20086 0 0 2829 0

0