Low-Country Spicy Veggie Macaroni and Cheese Bake
Ingredients:
3 tbsp. butter or margarine
3 tbsp. plain flour
1 tsp. salt free garlic and herb seasoning
1 tsp. Texas Pete hot sauce
2 cups milk
1 can Margaret Holmes tomato, okra, and corn
8 ounces elbow macaroni, cooked by package directions-drained
16 ounces grated sharp cheddar cheese, divided usage
1 cup cornbread crumbs or bread crumbs
Recipe Instructions:
Heat oven to 350 degrees. In large nonstick saucepan over medium heat, add butter and flour whisking together and cooking until flour is light brow. Add seasoning, hot sauce and milk, whisking and cooking about 10 minutes for mixture to thicken slightly. Stir in can of Margaret Holmes, macaroni, and ¾ of cheese, heating well.
Pour into nonstick sprayed 2 qt. casserole dish. Combine cornbreads crumbs and remaining ¼ cup cheese and sprinkle over all.
Bake 30-40 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.
This is my “eat your veggies ‘cause I said so,” delicious mac n’ cheese casserole that elicits “moreee pleaseeeeeeeeee”.
This Recipe uses the following products:
- Tomatoes, Okra and Corn
