Baked Mac and Cheese
Bite-Size Asparagus and Red Bell Peppers
Ingredients
- 2 (8.5-oz) pouches microwavable elbow macaroni
- 1 (12-oz) can 2% evaporated milk
- 1½ cups shredded Cheddar cheese
- ½ cup roasted garlic mayonnaise (such as Hellman's)
- 1 Tbsp all-purpose flour
- ¾ tsp salt
- ⅛ tsp pepper
- 1 cup panko breadcrumbs
- 2½ Tbsp butter, melted
Instructions
- Preheat oven to 400°F. Heat pasta according to package directions.
- Combine milk, cheese, mayonnaise, flour, salt, and pepper; stir in pasta. Spread in an even layer in a 13- x 9-inch pan coated with cooking spray.
- Combine panko and butter; sprinkle over pasta.
- Bake 15 to 20 minutes or until golden and bubbly. Cut into squares to serve.
Side Dish Ingredients
- 1 lb asparagus, trimmed (or use green beans)
- 2 red bell peppers, thinly sliced
- 1½ Tbsp olive oil
- ¾ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Cut asparagus into bite-size pieces. Toss together all ingredients on a rimmed baking sheet. Bake 10 to 15 minutes or until asparagus is tender.
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