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Macaroni Casserole With Fresh Herbs And Cheddar Recipe

by Global Cookbook

Ingredients

1 1/2 c. Uncooked elbow macaroni 1 Tbsp. Extra virgin olive oil 1 c. Minced onions 1/4 c. Minced celery 1/4 c. Minced sweet green pepper 2 tsp Finely minced garlic 1 Tbsp. Minced fresh oregano (or possibly 1 tsp. dry oregano) 2 Tbsp. Minced fresh basil (or possibly minced Italian parsley)

1/2 c. Crushed canned tomatoes Salt to taste Black pepper, freshly grnd to taste 2 Tbsp. Butter 2 Tbsp. Flour 2 c. Lowfat milk 2 c. Cubed or possibly shredded Cheddar cheese Cayenne pepper to taste 1/4 tsp Freshly grated nutmeg 2 Tbsp. Freshly grated Parmesan cheese

Directions

1. Preheat oven broiler to high.
2. Bring 2 qts of lightly salted water to a boil in a kettle. Add in the macaroni, stir and simmer till tender. Don't overcook. Drain and rinse under cool water.
3. In a skillet, heat the oil and add in the onions, celery, green pepper, and garlic. Cook, stirring, till wilted. Add in the oregano, basil, tomatoes, and salt and pepper to taste. Cook and stir for 5 min. Add in the cooked macaroni and blend well. Set aside and keep hot.
4. Meanwhile, in a saucepan heat the butter and stir in the flour with a wire whisk till well blended. Add in the lowfat milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 min.
5. Remove the sauce from the heat and stir in the Cheddar cheese, salt, pepper, and cayenne to taste and the nutmeg. Stir till the cheese melts.
6. Spoon the macaroni mix into a baking dish measuring 10- by 7- by 2 1/2-inches. Pour the cheese sauce proportionately over the macaroni mix. Sprinkle the top with the Parmesan cheese and place under the broiler till warm and bubbling and lightly browned.
7. This recipe serves 4.

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