Makes: 12 mac ‘n’ cheese muffins
Ingredients:
¾ Lb. whole wheat pasta
½ gallon 1% milk
3 ¼ cup low fat cheddar cheese
¼ cup diced broccoli
¼ cup diced sundried tomato
¼ cup diced red peppers
¼ diced carrots
¼ cup of diced red onion
1 tbsp. flour
¼ cup panko bread crumbs
1 tbsp. of Smart Balance Butter
Procedure:
1. Boil water and add pasta, turning down the heat to medium. Drain but do not rinse off.
2. In a sauce pan bring milk to a slight boil add 3 cups of cheddar cheese, stirring constantly with wire whip and until blended. Add 1 tbsp. of flour to mixture, simmer for 10 minutes.
3. Dice vegetables and sauté them with 1 tbsp. olive oil. Be careful not to overcook, vegetables, they should be al dente.
4. Add your vegetables and cheese sauce to pasta, mix together.
5. In a small bowl mix ¼ cups of panko crumbs with 1 tablespoon of smart balance butter.
6. Grease muffin tins. Using a 4oz scoop, scoop mixture into each tin; top each one with a sprinkle of bread crumb mixture and a little shredded cheddar cheese. Garnish with a piece of sundried tomato and a fresh parsley sprig. You can also take a little of the cheese sauce and put a dollop down on each plate and place the muffin on top.
Recipe Type: Authentic
Awards: Top Chef Competition: Side Dish Winner
Source: http://www.letsmove.gov/sites/letsmove.gov/files/TCmenu_winners.pdf
Ingredients:
¾ Lb. whole wheat pasta
½ gallon 1% milk
3 ¼ cup low fat cheddar cheese
¼ cup diced broccoli
¼ cup diced sundried tomato
¼ cup diced red peppers
¼ diced carrots
¼ cup of diced red onion
1 tbsp. flour
¼ cup panko bread crumbs
1 tbsp. of Smart Balance Butter
Procedure:
1. Boil water and add pasta, turning down the heat to medium. Drain but do not rinse off.
2. In a sauce pan bring milk to a slight boil add 3 cups of cheddar cheese, stirring constantly with wire whip and until blended. Add 1 tbsp. of flour to mixture, simmer for 10 minutes.
3. Dice vegetables and sauté them with 1 tbsp. olive oil. Be careful not to overcook, vegetables, they should be al dente.
4. Add your vegetables and cheese sauce to pasta, mix together.
5. In a small bowl mix ¼ cups of panko crumbs with 1 tablespoon of smart balance butter.
6. Grease muffin tins. Using a 4oz scoop, scoop mixture into each tin; top each one with a sprinkle of bread crumb mixture and a little shredded cheddar cheese. Garnish with a piece of sundried tomato and a fresh parsley sprig. You can also take a little of the cheese sauce and put a dollop down on each plate and place the muffin on top.
Recipe Type: Authentic
Awards: Top Chef Competition: Side Dish Winner
Source: http://www.letsmove.gov/sites/letsmove.gov/files/TCmenu_winners.pdf