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Рецепт Macaroni And Cheese With Peppers

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Порций: 8

Ингредиенты

Cost per serving $0.61 view details
  • 1 lrg Onion, minced
  • 1 x Red bell pepper, seeded, minced
  • 2 ounce Unsalted butter
  • 1/4 c. All-purpose flour
  • 3 c. Lowfat milk
  • 1 1/2 tsp Grnd cumin
  • 1/2 tsp Grnd coriander seed
  • 1/2 tsp Salt
  • 1 lb Elbow macaroni
  • 2 x Tomatoes, peeled, seeded, minced
  • 3/4 lb Monterey Jack cheese with warm peppers, coarsely grated Salt, freshly grnd pepper
  • 2 Tbsp. Unsalted butter
  • 1 1/2 c. Fine, fresh bread crumbs
  • 1/4 c. Yellow cornmeal Minced fresh cilantro

Инструкции

  1. 1. Heat the oven to 350 degrees. Generously butter a large, shallow baking dish (at least 4 qts).
  2. 2. Cook the onion and bell pepper in the butter in a large skillet over medium-low heat, stirring, till they are softened. Stir in the flour and cook, stirring, 3 min. Stir in the lowfat milk; heat the mix to a boil, stirring, and simmer 5 min. Stir in cumin, coriander seed and 1/2 tsp. salt; remove from heat.
  3. 3. Cook macaroni in a kettle of boiling salted water till it is al dente, 8 to 10 min. Drain well and transfer it to a large bowl. Add in the sauce, tomatoes, Monterey Jack and salt and pepper to taste; mix well. Transfer the macaroni mix to the prepared baking dish and smooth the top.
  4. 4. For the topping, heat the butter in a large skillet over medium heat.
  5. Add in bread crumbs, cornmeal and salt and pepper to taste. Cook, stirring, till the mix is golden brown. Stir in cilantro.
  6. 5. Sprinkle the topping over macaroni mix. Bake the macaroni and cheese till warm, bubbly and slightly browned at the edges, about 1 hour.

Nutrition Facts

Amount Per Serving %DV
Serving Size 254g
Recipe makes 8 servings
Calories 531  
Calories from Fat 209 39%
Total Fat 23.56g 29%
Saturated Fat 14.35g 57%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 421mg 18%
Potassium 405mg 12%
Total Carbs 57.21g 15%
Dietary Fiber 2.9g 10%
Sugars 8.19g 5%
Protein 22.26g 36%
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