Friday, November 6, 2009

Mac with a hidden twist

Serves 4

Everyone loves this nostalgic favorite. Here we've added roasted peppers, garlic and sharp cheddar cheese to the classic macaroni and cheese. check out the recipe here!

**I pureed the peppers to hid them from the little one and added some broccoli too! :)

8 ounces dried small whole wheat or spelt elbow macaroni 1 (12-ounce) jar red and yellow roasted peppers, drained 1/4 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 cloves garlic, peeled 2 cups low-fat (1%) milk 2 tablespoons wheat or spelt flour 1 cup shredded sharp cheddar cheese, divided Salt and pepper to taste

Preheat the oven to 400°F. Cook macaroni according to package directions and drain well. Meanwhile, cut peppers into quarters and place in the bowl of a food processor. Add mustard, cayenne, and garlic and process until smooth. Transfer mixture to a small pot and whisk in milk and flour. Cook over medium high heat, whisking constantly, until thickened. Stir in cooked and drained macaroni and 3/4 cup of the cheese and season with salt and pepper. Transfer macaroni mixture to a 9x9-inch baking dish. Sprinkle remaining cheese over the top and bake for 20 to 25 minutes, or until browned and bubbly. Serve hot.

Per serving (298g-wt.): 410 calories (100 from fat), 11g total fat, 7g saturated fat, 20g protein, 61g total carbohydrate (5g dietary fiber, 3g sugar), 35mg cholesterol, 480mg sodium