Summer Vegetable Macaroni and Cheese
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
This summer vegetable macaroni and cheese and the perfect summer dish. The al dente Delallo shellbows pasta is tossed with the most delicious sautéed vegetables and homemade cheese sauce then topped with crispy panko breadcrumbs and baked to golden brown perfection.
Sautéed Summer Vegetables
How to Make Summer Vegetable Macaroni and Cheese
Make the Cheese Sauce
Heat a saucepan over medium high heat. Add butter and ap flour to form a roux. Whisk well. Next, you’ll slowly add the milk and chicken broth. Whisk continuously. Once well combined, add the shredded mozzarella and Velveeta cheese. Continuing whisking. Season with salt, black pepper and dry mustard.
** If the sauce gets too tight, reduce the heat and add a touch of the pasta water. Just be careful because the pasta water is salted, and you don’t want the cheese sauce to get too salty. Option to use more low sodium chicken broth instead.**
Sauté the Vegetables
Heat a sauté pan over medium high heat. Add the olive oil. Once hot add the diced onion and cherry tomatoes. Sauté for 2-3 minutes or until the onion begins to soften and lightly brown and the tomatoes begin to blister. Then, add the corn kernels and grated zucchini. Season with a pinch of salt and black pepper. Turn off the heat and set aside.
Serving: 1serving or 1/6th of the baking dish, Calories: 393kcal, Carbohydrates: 41g, Protein: 16g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 48mg, Sodium: 737mg, Potassium: 356mg, Fiber: 2g, Sugar: 7g, Vitamin A: 799IU, Vitamin C: 7mg, Calcium: 283mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 393