Baked macaroni with zucchini & three cheeses

6 servings

Ingredients

Quantity Ingredient
1 pounds Macaroni
6 tablespoons Unsalted butter
1 tablespoon Olive oil
2 mediums Zucchini -- thinly sliced
1½ cup Sliced mushrooms
1 large Onion -- coarsely chopped
1 medium Red bell pepper
2 Cloves garlic -- minced
¼ cup Flour
1 quart Milk
1 teaspoon Salt
¼ teaspoon Nutmeg
½ cup Sour cream
1 teaspoon Worcestershire sauce
drop Tabasco sauce
1½ cup Swiss cheese -- grated
1½ cup Cheddar cheese -- grated
½ cup Parmesan cheese -- grated

Directions

Preheat the oven to 400. Cook the macaroni in a large pot of boiling salted water just until al dente, about 8 minutes. Drain, rinse under cold water, and drain again. Set aside. Meanwhile, heat 2 tbsp of the butter with the olive oil in a large skillet over medium high heat. Add the zucchini and the mushrooms and saute, tossing occasionally, for 5 minutes. Transfer to a plate; set aside. Add 3 tbsp of the butter to the skillet and lower the heat to medium. Add the onion, red pepper, and garlic and saute, tossing occasionally, until the vegetables are softened but not brown, about 8 minutes.

Sprinkle the vegetables in the skillet with the flour and stir with a wooden spoon. If the mixture is too dry to stir, add a bit more butter. Cook until the flour is opaque, about 4 minutes. Add the milk to the skillet and bring to a boil, stirring occasionally. Add the salt and nutmeg and simmer the sauce 5 minutes. Remove the sauce from the heat and stir in the sour cream, worcestershire, and tabasco. Check seasonings. In a large mixing bowl or the pot used to cook the macaroni toss together the drained macaroni, reserved zucchini mixture and the sauce. Combine the cheddar and swiss cheeses; set aside ¼ cup of this mixture. Add the grated cheese mixture to the macaroni, stirring gently to combine thoroughly and transfer to a buttered 9 x 13 pan. Combine the reserved ¼ cup cheese with the parmesan; scatter this mixture over the macaroni and dot with the remaining tbsp of butter. Bake until crusty, about 45 minutes. Serve immediately.

Recipe By : From the Farmers Market Cookbook From: Meg Antczak Date: 10-22-95 (21:42) (159) Fido: Cooking

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