2 cheese macaroni and green vegetables
30
25
8
No
Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 10 ml (2 teaspoons) of olive oil
- 500 g (825 ml or 3 1/2 cups) of dry macaroni pasta
- 225 g (6 cubes) of frozen chopped spinaches cubes
- 60 ml (1/4 cup) of butter
- 60 ml (1/4 cup)of all-purpose white flour
- 500 ml (2 cups) of 2% cow milk
- 250 ml (1 cup) of 2% cottage cheese
- 200 g (500 ml or 2 cups) of grated mid-strong cheddar cheese
- 10 ml (2 teaspoons) of dried oregano leaves
- 15 ml (1 tablespoon) of Dijon's mustard
- 325 ml (1 1/2 cup) of frozen green peas
- 125 ml (1/2 cup) of Panko whole wheat breadcrumbs
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C).
- Cook the pasta "al dente" with package instructions. Drain and set aside.
- Thaw and crush chopped spinach to pull out water.
- Meanwhile, in a pan, brown leeks in oil over medium-high heat for 5 to 10 minutes. Add dill and mix well. Cool down and set aside.
- Melt butter in a small casserole, add flour, and whisk for 30 seconds. Gradually add milk and continuously whisk. Thicker at low heat and stir from time to time.
- Add Dijon's mustard and oregano. Add spinach and leeks. Whisk.
- Add cheeses and stir well. Salt and pepper.
- In a rectangular plate 25 cm x 25 cm (10 inches x 13 inches), add the cheese mixture to the cooked pasta, mixing well. Spread with breadcrumbs.
- Oven bake for 20 minutes until preparation boils and breadcrumbs well browned.
Chef’s note
Recipe cost : $10.79
Portion cost : $1.35
