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 pastas
- 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 at 375 °F (190 °C).
- Cook pastas "al dente" with package instrcutions. Drain and set aside.
- Thaw and crush chopped spinaches to pull out water.
- Meanwhile, in a pan, brown leeks into oil at medium high heat for 5 to 10 minutes. Add dill, mix well. Cool down and set aside.
- In a small casserole, melt butter, add flour and whisk for 30 seconds. Gradually add milk and continuously whisk. Thicker at low heat and stir from times to times.
- Add Dijon's mustard and oregano. Add spinaches and leeks. Whisk.
- Add cheeses and stir well. Salt and pepper.
- In a rectangular plate of 25 cm x 25 cm (10 inches x 13 inches), add cheese mixture to cooked pastas, mix 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 $
