Macaroni and Cheese Stuffed Vegetable Boats

Name: Macaroni and Cheese Stuffed Vegetable Boats
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: American,
Ingredients: 1 cup unsalted chicken stock; 1 1/2 cups small shell pasta; 4 medium zucchini 6 to 7 inches; 1 cup lowfat 2% evaporated milk; 1 tsp French’s® Classic Yellow Mustard; 1 tbsp flour; 1/2 tsp McCormick® Basil Leaves; 1/2 tsp McCormick® Oregano Leaves; 1/8 tsp McCormick® Black Pepper, Ground; 1 1/2 cups finely shredded sharp Cheddar cheese divided; 1/4 cup panko bread crumbs

Now you can enjoy a cheesy pasta made healthier without the addition of heavy cream or butter. The pasta is cooked in a flavorful unsalted broth and the cheese sauce is made with evaporated lowfat milk and no added salt. And a much more manageable serving size is tucked into... Read More Read Less

20m

PREP TIME

45m

COOK TIME

432

CALORIES

11

INGREDIENTS

Servings: 4 (2 vegetable boats)

Ingredients

1 cup unsalted chicken stock Substitutions available
- unsalted vegetable stock
1 1/2 cups small shell pasta Substitutions available
- any small pasta shapes
4 medium zucchini , 6 to 7 inches Substitutions available
- large plum tomatoes (or a combination of each)
1 cup lowfat 2% evaporated milk
1 teaspoon French's® Classic Yellow Mustard
1 tablespoon flour
1/2 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Oregano Leaves
1/8 teaspoon McCormick® Pure Ground Black Pepper
1 1/2 cups finely shredded sharp Cheddar cheese, divided
1/4 cup panko bread crumbs

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Pour stock into medium saucepan. Add water to fill pan 3/4 full. Bring to boil on medium-high heat. Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally. Drain and rinse pasta.
2 Meanwhile, halve the zucchini or tomatoes lengthwise. Using a small spoon to scoop out small amount of flesh and seeds. Place vegetables in 11x7-inch pan sprayed with no stick cooking spray. Set aside.
3 Heat milk in medium saucepan on medium heat. Stir in mustard with wire whisk. Add flour, basil, oregano and pepper; whisk until well blended. Cook and stir 1 minute or until thickened. Add 1 cup of the cheese; stir until smooth. Stir in cooked pasta. Spoon pasta into vegetable boats, mounding as needed. Sprinkle with remaining 1/2 cup cheese then panko.
4 Bake, uncovered, 30 minutes or until vegetable boats are tender.