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Macaroni Cheese 28

Macaroni Cheese 28 is built on Eggplant, Red Bell Pepper, Yellow Bell Pepper, Onion, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 1 cup
• 1 cup
• 1 cup
• 2 tsp
• 1/2 cup
• 3/4 cup
• 3/4 cup
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Preheat oven to 450 degrees.

2. 2

   Combine first 8 ingredients in a large shallow roasting pan; toss well.

3. 3

   Bake at 450 degrees for 30 minutes or until lightly browned, stirring occasionally.

4. 4

   Remove from oven; set aside.

5. 5

   Reduce oven temperature to 375 degrees.

6. 6

   Place flour in a large saucepan.

7. 7

   Gradually add milk, stirring with a whisk until blended.

8. 8

   Cook over medium heat 8 minutes or until thick, stirring constantly.

9. 9

   Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently.

10. 10

    Remove from heat; stir in roasted vegetables and macaroni.

11. 11

    Spoon mixture into a 3-quart casserole coated with cooking spray.

12. 12

    Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture.

13. 13

    Bake at 375 degrees for 20 minutes or until bubbly.