Macaroni And Cheese Stuffed Vegetable Boats

Macaroni And Cheese Stuffed Vegetable Boats
4.5 from 2 ratings
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This flavor-packed and creamy pasta is spooned into hollowed out zucchini boats for a delicious and healthy dish. You can also try this with any kind of squash and even bell peppers. Recipe courtesy of McCormick. 
Prep Time
20
minutes
Cook Time
45
minutes
Servings
4
servings
Macaroni and Cheese Stuffed Vegetable Boats
Total time: 1.07 hours
Ingredients
  • 1 cup chicken stock, unsalted
  • 1 1/2 cup small shell pasta
  • 4 medium zucchini
  • 1 cup lowfat 2% evaporated milk
  • 1 teaspoon yellow mustard
  • 1 tablespoon flour
  • 1/2 teaspoon basil leaves, dried
  • 1/2 teaspoon oregano leaves, dried
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cup finely shredded sharp cheddar cheese, divided
  • 1/4 cup panko bread crumbs
Directions
  1. Preheat oven to 350°F.
  2. Pour stock into medium saucepan.
  3. Add water to fill pan 3/4 full.
  4. Bring to boil on medium-high heat.
  5. Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally.
  6. Drain and rinse pasta.
  7. Meanwhile, halve the zucchini or tomatoes lengthwise.
  8. Using a small spoon to scoop out small amount of flesh and seeds.
  9. Place vegetables in 11x7-inch pan sprayed with no stick cooking spray.
  10. Set aside.
  11. Heat milk in medium saucepan on medium heat.
  12. Stir in mustard with wire whisk.
  13. Add flour, basil, oregano and pepper; whisk until well blended.
  14. Cook and stir 1 minute or until thickened.
  15. Add 1 cup of the cheese; stir until smooth.
  16. Stir in cooked pasta.
  17. Spoon pasta into vegetable boats, mounding as needed.
  18. Sprinkle with remaining 1/2 cup cheese then Panko.
  19. Bake, uncovered, 30 minutes or until vegetable boats are tender.
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