Macaroni with Cheese and More

What You Need:

4 C of macaroni

1 1/3 C of water

1 T olive oil

1 (8 oz.) pkg. cheddar cheese, shredded and divided

1 (8 oz.) pkg. mozzarella cheese, shredded and divided

5 garlic cloves, chopped and divided

1 t dried oregano, divided

1/2 t salt

1/4 t of pepper

2 yellow bell pepper, cored, seeded and cut into thin strips

3 C of broccoli florets

3 C of loosely packed fresh spinach, shredded

3 plum tomatoes, chopped

How to Make It:

Set the oven temperature to 450 allowing the oven to preheat.

Spray a cast iron Dutch oven well with a non stick cooking spray.

Pour the macaroni into the prepared pan.

Add the olive oil to the water in the measuring cup and stir until combined.

Pour the mixture over the macaroni and stir until the macaroni is well coated.

Spread the coated macaroni evenly over the bottom of the pan.

Place both types of cheese into a mixing bowl and toss to combine.

Sprinkle half of the cheese mixture over the macaroni.

Scatter half of the garlic over the cheese.

Sprinkle half of the oregano and all of the salt and pepper evenly over the top.

Layer the bell pepper strips into the pan.

Spread the broccoli over the bell peppers.

Cover with the remaining cheese.

Sprinkle the remaining garlic and oregano over the cheese.

Top with spinach and the tomatoes.

Cover and bake 30 minutes or until the cheese has completely melted and the macaroni is tender.

Makes 4 servings

Be careful not to over bake this dish.  It will cause the macaroni and cheese to form a crusty layer along the bottom and lower sides.  Any type of shredded cheese will work including Monterey Jack, Swiss or Parmesan. 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 40 minutes

Nutritional Information:  (approximate values per serving)

Calories 535; Fat 23g; Carbohydrates 60g; Cholesterol 60 mg; Sodium 438 mg; Protein 24g;

Fiber 6g