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Creamy Macaroni And Vegetables

Farm.Fares's picture
Ingredients
  Natural yoghurt 5 Fluid Ounce (142 Milliliter)
  Cottage cheese 2 Ounce (50 Gram)
  Cream cheese 2 Ounce (50 Gram)
  Leeks 4 Ounce (Weighed After Preparing)
  Macaroni 4 Ounce (125 Gram, Try Whole Wheat)
  Celery stick 2
  Green pepper 1⁄2
  Red peppers 1⁄2
  Caraway seeds/Dill weed 1⁄2 Teaspoon
  Shoyu/Worcestershire sauce 11 3⁄4 Milliliter
  Grated cheddar cheese 2 Ounce (50 Gram)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. In a mixing bowl, combine yoghurt, cottage and cream cheeses. Beat or whisk until well blended.
2. Wash leeks well and finely slice them.
3. Finely chop celery and peppers.
4. Lightly grease a baking dish or casserole dish with oil or butter.
5. Preheat the oven to 350°F/ 180°C.

MAKING
6. In a medium saucepan, boil water over a high flame. Add the sliced leeks and blanch them for 3-4 minutes. Drain and refresh in under tap water to arrest further cooking.
7. In another saucepan, boil water with salt added over high flame.
8. Add the macaroni and boil for 8-12 minutes until al dente. Drain and add to a large mixing bowl.
9. To the macaroni, add the cheese sauce, the chopped celery, peppers and the blanched leek slices. Mix in caraway seeds, shoyu and season to taste.
10. Turn the macaroni mixture into the greased baking dish.
11. Sprinkle grated cheese to top the macaroni.

12. FINALIZING
13. Place dish in the preheated oven and bake for 30 minutes until heated through and the cheese is bubbly and starts browning.
14. Remove the dish from the oven and cool slightly for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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