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Chicken and Vegetable Casserole with BasilYields: 4 servingsGet this recipe - Watch video
Prep. Time: 15 mins
Cooking Time: 30 mins
This month's 2012 Milk Calendar featured recipe
Chicken and Vegetable Casserole with Basil
Nice & Easy One-Pot Macaroni & Cheese
What’s better than a bowl of macaroni and cheese? One that’s made with the goodness of milk, the zip of Canadian old Cheddar and all in one pot! This lightened-up version of our 1995 recipe is sure to become an instant classic.
- Course Main Dishes
- Prep. Time 5 mins
- Cooking Time 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
Meanwhile, in a blender or food processor (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 min or until sauce is creamy, smooth and thick. Season to taste hot pepper sauce, if desired. Garnish with extra cheddar cheese, if desired. Serve immediately.
Tips
Tip for Kids: This is a terrific recipe to introduce whole wheat pasta or one made with vegetables to your kids. Mix a small amount of the different pasta in with regular pasta to start and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta.
Add 1/4 cup (50 mL) chopped sun-dried tomatoes when you pour cheese sauce into cooked macaroni. Add 1/4 cup (50 mL) chopped fresh basil just before serving. Replace 1/2 cup (125 mL) of the Canadian old or extra-old Cheddar cheese with Canadian Asiago or aged Provolone cheese.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 514 CaloriesProtein: 25 g
Carbohydrate: 55 g
Fat: 21 g
Fibre: 2.2 g
Sodium: 418 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
49 %
/
536
mg
Selenium:
104 %
Folate:
77 %
Thiamin:
48 %
Phosphorus:
45 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
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Ang
April 13th, 2012
To answer Red Owl - when using mild cheddar, I mainly taste the pasta. Old cheddar gives it a yummy cheese flavour - but isn't overpowering. Personally, I don't taste the dry mustard. If you are concerned, use a pinch of dry mustard and then the next time, use more & stop when it tastes great to you. As for the colour, the picture looks to pale orange on my computer - which matches the colour when I make it with orange Old cheddar. Hope this helps.
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missmarlene
April 3rd, 2012
In my search to find a home-made recipe to keep for my family as our new "mac and cheese" I have tried several recipes and some have been too heavy. This one is not too heavy and very close in taste to the packaged stuff (that my husband really likes...ycuk!!!)AND - it is very, very easy to make.
I have tried making it with mild cheddar - not as good as with the aged cheddar. So Yummy! -
Marilyn
March 28th, 2012
Very tasty quick supper fix with a side salad. Creamy and cheesy just the way mac and cheese should be.
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Linda
March 12th, 2012
This recipe sounds so good. We have family members with celiac and this recipe will be easy to modify using rice pasta. Our family love cheese and will enjoy it very much.
Thanks! -
RedOwl
February 15th, 2012
Please forgive what might seem like a dumb questions.
When you mention "cheddar" are you referring to white cheddar or yellow (orange) cheddar? Please don't tell me that it doesn't matter. The dish looks white to me.
I want to make this recipe as it appears in the photograph.
Will "old cheddar" give a strong taste. What will using mild or medium cheddar do to the dish?.
I am afraid of what the taste of dry or dijon mustard will do. I am a picky eater.
Will I taste the mustard? -
Jen
February 14th, 2012
Soooo good and also easy! Only modification was to add salt to taste. I doubled the recipe so we would have leftovers. I also mixed cheese types to get rid of some odd blocks in the fridge. Heaven!
