Roasted Vegetable Macaroni and Cheese
Serving Size : 10
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 450 .
Combine first 8 ingredients in a large shallow roasting pan; toss well.
Bake at 450 for 30 minutes or until lightly browned, stirring
occasionally. Remove from oven; set aside. Reduce oven temperature to
375 . 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 375 for 20 minutes or until bubbly.
Serving Size: 1 cup
5.8 points (3g fiber)
Source: .Cooking Light
From: "Lynna Wagner" <[email hidden]>
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