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Macaroni and Cheese Primavera

Makes: 6 servings
Prep 30 mins Bake 350°F 30 mins
Macaroni and Cheese Primavera
  • 1 16  ounce package  frozen cauliflower, broccoli, and carrots
  • 6  ounces  pasta such as bow ties, corkscrew macaroni, or elbow macaroni
  • 1 1/4  cups  milk
  • 1  teaspoon  dry mustard
  • 1  teaspoon  Worcestershire sauce
  • 1/4  teaspoon  bottled hot pepper sauce
  • 8  ounces  sharp American cheese, cut into small cubes or shredded
  • 4  ounces  process Swiss cheese slices, torn or shredded
  • 1 4  ounce can  sliced mushrooms, drained (optional)
  • 2  cups  soft bread crumbs (about 2-1/2 slices)
  • 2  tablespoons  grated Parmesan cheese
  • 1/2  teaspoon  paprika
  • 2  tablespoons  margarine or butter, melted
  •  Snipped fresh parsley (optional)

1. Cook vegetables and pasta separately according to package directions; do not overcook. Drain each well.

2. Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce, and hot pepper sauce. Bring to boiling; remove from heat. Add American and Swiss cheeses, stirring to melt. Cool.

3. Place cooked vegetables and, if desired, mushrooms on the bottom of an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese on top of vegetables. For crumb topper, combine bread crumbs, Parmesan cheese, and paprika. Stir in margarine until combined. Sprinkle on top of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Makes 6 servings.

From the Test Kitchen
  • Prepare casserole but do not bake. Cover with foil; seal, label, and freeze up to 4 months. (Or, cover with plastic wrap and refrigerate for up to 24 hours.) When ready to serve, if frozen let thaw in refrigerator overnight. Remove foil or plastic wrap. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until heated through and golden brown. Sprinkle with parsley, if desired.
Nutrition Facts (Macaroni and Cheese Primavera)
  • Servings Per Recipe 6,
  • cal. (kcal) 414,
  • Fat, total (g) 19,
  • chol. (mg) 43,
  • sat. fat (g) 10,
  • carb. (g) 41,
  • fiber (g) 2,
  • pro. (g) 19,
  • vit. A (RE) 536,
  • vit. C (mg) 29,
  • sodium (mg) 990,
  • calcium (mg) 404,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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