Kitchen Deelite

If it takes me longer time to find a job (which I’m doing for the past couple of weeks… ) , this recipe shouldn’t let me stay longer in the kitchen as base on the recipe I can do the preparation and cooking for this no-bake macaroni and cheese for just 25 minutes. Wow! And for that short period of time we can enjoy healthy vegetarian pasta. Interesting!

I would love to try it. Here’s the recipe if you want to join me experiment this quick meal:

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients
* 8 ounce(s) pasta, whole-wheat, elbow macaroni, (2 cups)
* 1 package(s) broccoli, frozen chopped, 10-ounce package
* 1 3/4 cup(s) milk, lowfat (1%), divided
* 3 tablespoon flour, all-purpose
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper, white, ground
* 3/4 cup(s) cheese, cheddar, shredded
* 1/4 cup(s) cheese, Parmesan, shredded
* 1 teaspoon mustard, Dijon

Preparation:
1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined.

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

4. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Hmmm.. looks yummy! Now, it’s time for us to try…