Macaroni And Cheese Primavera
Macaroni And Cheese Primavera
The ultimate comfort food gets a contemporary twist with vegetables, sage, rosemary and a generous topping of Panko bread crumbs and Asiago cheese.Recipe courtesy of McCormick.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
6
Total time: 1 hour
Ingredients
- 8 ounce elbow macaroni
- 2 cup small broccoli florets
- 3 teaspoon butter
- 2 tablespoon flour
- 1 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon rosemary leaves
- 2 cup milk
- 2 cup cheddar cheese, shredded
- 2 cup monterey jack cheese, shredded
- 2 cup grape tomatoes, quartered
- 1/2 cup panko japanese bread crumbs
- 1/4 cup grated asiago cheese
Directions
- Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking.
- Rinse under cold water; drain well.
- Meanwhile, preheat oven to 375°F.
- Melt butter in same saucepan on medium heat.
- Sprinkle with flour and spices.
- Cook and stir 1 minute or until well blended.
- Gradually stir in milk until smooth.
- Stirring constantly, cook 3 minutes or until sauce starts to thicken.
- Stir in Cheddar and Monterey Jack cheeses until melted and smooth.
- Add macaroni, broccoli and tomatoes; toss gently to coat.
- Pour into greased 13x9-inch baking dish.
- Mix panko and Asiago cheese.
- Sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly.
- Let stand 5 minutes before serving.