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Photo: Jacob Fox
Active Time:30 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:45 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat elbow macaroni2tablespoonsextra-virgin olive oil, divided1cupchopped onion3cupsdiced zucchini and/or summer squash½teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonsbutter3tablespoonsall-purpose flour2cupslow-fat milk1teaspoondry mustard¼teaspooncayenne pepper2cupsshredded extra-sharp Cheddar cheese14-ounce jardiced pimientos (see Tip), rinsed½cuppanko breadcrumbs, preferably whole-wheat½teaspoongarlic powder
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat elbow macaroni
2tablespoonsextra-virgin olive oil, divided
1cupchopped onion
3cupsdiced zucchini and/or summer squash
½teaspoonsalt, divided
½teaspoonground pepper, divided
2tablespoonsbutter
3tablespoonsall-purpose flour
2cupslow-fat milk
1teaspoondry mustard
¼teaspooncayenne pepper
2cupsshredded extra-sharp Cheddar cheese
14-ounce jardiced pimientos (see Tip), rinsed
½cuppanko breadcrumbs, preferably whole-wheat
½teaspoongarlic powder
DirectionsPreheat oven to 400°F. Bring a large saucepan of water to a boil.Cook macaroni 1 minute less than the package directions for al dente. Drain and set aside.Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 2 minutes. Add zucchini (and/or summer squash) and 1/4 teaspoon each salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Transfer to a bowl and set aside.Reduce heat to medium and melt butter in the skillet. Sprinkle with flour and whisk until fragrant, 1 to 2 minutes. Whisk milk, dry mustard, cayenne and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Slowly pour the milk mixture into the skillet, whisking constantly. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.Remove from heat and stir in cheese and pimientos. Using a slotted spoon, add the reserved vegetables to the skillet along with the pasta. Stir to coat.Mix panko, garlic powder and the remaining 1 tablespoon oil in a small bowl. Sprinkle over the casserole. Transfer to the oven and bake until the sauce is bubbling and the topping is golden, about 15 minutes.TipSmall pimiento peppers are sometimes dried and ground to make paprika. Find jars of them near the pickles and olives at the grocery store.Originally appeared: EatingWell Magazine, September 2021
Directions
Preheat oven to 400°F. Bring a large saucepan of water to a boil.Cook macaroni 1 minute less than the package directions for al dente. Drain and set aside.Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 2 minutes. Add zucchini (and/or summer squash) and 1/4 teaspoon each salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Transfer to a bowl and set aside.Reduce heat to medium and melt butter in the skillet. Sprinkle with flour and whisk until fragrant, 1 to 2 minutes. Whisk milk, dry mustard, cayenne and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Slowly pour the milk mixture into the skillet, whisking constantly. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.Remove from heat and stir in cheese and pimientos. Using a slotted spoon, add the reserved vegetables to the skillet along with the pasta. Stir to coat.Mix panko, garlic powder and the remaining 1 tablespoon oil in a small bowl. Sprinkle over the casserole. Transfer to the oven and bake until the sauce is bubbling and the topping is golden, about 15 minutes.TipSmall pimiento peppers are sometimes dried and ground to make paprika. Find jars of them near the pickles and olives at the grocery store.
Preheat oven to 400°F. Bring a large saucepan of water to a boil.
Cook macaroni 1 minute less than the package directions for al dente. Drain and set aside.
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 2 minutes. Add zucchini (and/or summer squash) and 1/4 teaspoon each salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Transfer to a bowl and set aside.
Reduce heat to medium and melt butter in the skillet. Sprinkle with flour and whisk until fragrant, 1 to 2 minutes. Whisk milk, dry mustard, cayenne and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Slowly pour the milk mixture into the skillet, whisking constantly. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
Remove from heat and stir in cheese and pimientos. Using a slotted spoon, add the reserved vegetables to the skillet along with the pasta. Stir to coat.
Mix panko, garlic powder and the remaining 1 tablespoon oil in a small bowl. Sprinkle over the casserole. Transfer to the oven and bake until the sauce is bubbling and the topping is golden, about 15 minutes.
Tip
Small pimiento peppers are sometimes dried and ground to make paprika. Find jars of them near the pickles and olives at the grocery store.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)425Calories17gFat32gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
