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Ricotta Mac'N Cheese with Vegetables https://www.metro.ca/userfiles/image/recipes/mac-cheese-a-la-ricotta-et-aux-legumes-10154.jpg PT20M PT20M PT40M
Bring a large pot of boiling salted water to a boil.Add the macaronis and cook for about 8 minutes, until al dente or according to the package instructions.Drain without rincing and reserve.Preheat the oven at broil.In a saucepan, melt 2 Tbsp. (30 mL) of butter over medium heat.Add the onion, the brocoli pieces and the diced carrots.Sauté for a few minutes on medium-low heat.Add the last tablespoon of butter and let it melt.Sprinkle the flour on top and coat the vegetables with it.Cook for 2 minutes over medium heat.Whisk in the milk.Bring to a boil and cook over low heat for 2 minutes.Add the ricotta cheese and the parmesan. Season.Combine the macaronis to the sauce and mix well.Transfer in an 8 inch square dish.To prepare the topping, simply combine all ingredients together.Spread on top of the macaroni mixture.Broil for a few minutes to color slightly the cheese topping.Remove from the oven and let it rest a few minutes before serving.
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2 cups (500 mL) short macaroni or whole wheat macaroni 3 Tbsp. (45 mL) unsalted butter 1 small onion, peeled and chopped 1 cup (250 mL) brocoli, washed and cut in small pieces 2/3 cup (190 mL) carrot, peeled and diced finely 2 1/2 Tbsp. (37 ml) all purpose flour 1 1/2 cup (375 mL) 2 % milk 1 cup (250 ml) light ricotta cheese 2/3 cup (190 mL) parmesan cheese or cheddar cheese, grated 1/2 tsp. (2 1/2 mL) salt fresh ground pepper to taste
Ricotta Mac'N Cheese with Vegetables

Ricotta Mac'N Cheese with Vegetables

Rate this recipe
8 Votes
6
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    short macaroni or whole wheat macaroni
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  • 3 Tbsp.
    (45 mL)
    unsalted butter
  • 1
    small onion, peeled and chopped
  • 1 cup
    (250 mL)
    brocoli, washed and cut in small pieces
  • 2/3 cup
    (190 mL)
    carrot, peeled and diced finely
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  • 2 1/2 Tbsp.
    (37 ml)
    all purpose flour
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  • 1 1/2 cup
    (375 mL)
    2 % milk
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    2 L OR PHILADELPHIA CREAM CHEESE 340 g SELECTED VARIETIES, OR 5.99 EA.


  • 1 cup
    (250 ml)
    light ricotta cheese
  • 2/3 cup
    (190 mL)
    parmesan cheese or cheddar cheese, grated
  • 1/2 tsp.
    (2 1/2 mL)
    salt
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  • fresh ground pepper to taste
  • topping:

  • 1 tsp.
    (5 mL)
    unsalted butter, melted
  • 1/4 cup
    (65 mL)
    plain breadcrumbs
  • 2 Tbsp.
    (30 mL)
    parmesan cheese, grated
Imprimer ma sélection

Preparation

Bring a large pot of boiling salted water to a boil.

Add the macaronis and cook for about 8 minutes, until al dente or according to the package instructions.

Drain without rincing and reserve.

Preheat the oven at broil.

In a saucepan, melt 2 Tbsp. (30 mL) of butter over medium heat.

Add the onion, the brocoli pieces and the diced carrots.

Sauté for a few minutes on medium-low heat.

Add the last tablespoon of butter and let it melt.

Sprinkle the flour on top and coat the vegetables with it.

Cook for 2 minutes over medium heat.

Whisk in the milk.

Bring to a boil and cook over low heat for 2 minutes.

Add the ricotta cheese and the parmesan. Season.

Combine the macaronis to the sauce and mix well.

Transfer in an 8 inch square dish.

To prepare the topping, simply combine all ingredients together.

Spread on top of the macaroni mixture.

Broil for a few minutes to color slightly the cheese topping.

Remove from the oven and let it rest a few minutes before serving.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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