Macaroni Au Gratin with Champignons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound whole wheat macaroni (or penne rigate) |
1/2 pound bison, cut into 1/2 inch dices |
2 tablespoons extra virgin olive oil |
1 cup onion, finely chopped |
15 oz. diced tomatoes |
4 ounces cremini mushrooms, cleaned and finely sliced |
1 cup skim milk |
4 tablespoons parmesan cheese, grated |
1 freshly ground pepper |
1 tablespoon smart balance |
Directions:
1. Sprinkle pepper over the meat dices. Heat the oil in an earthenware or metal saucepan over medium-low heat, and add the meat, stirring constantly with a wooden spoon. After a few minutes add the onion and some salt, and continue stirring. When the onion is light golden, add the diced tomatoes. Cook for 10 to 12 minutes. When the tomato sauce is almost done, add the slices of mushrooms.
2. Bring 1 gallon (5 liter) of water to a boil in a big soup pot, and add some salt to the boiling water. When the water is rolling boil, add all the macaroni or penne rigate at the same time while you stir the macaroni with a long-handled wooden spoon. Stir often.
3. Keep the macaroni or penne rigate boiling vigourously all the time until they are al dente, meaning that you remove them from the heat when they still offer a slight resistance when you chew them. Do not let them become too soft.
4. Drain them immediately in a colander and mix them with the tomato sauce. Do not rinse the macaroni or penne rigate.
5. Preheat the oven broiler. Put the macaroni in a baking pan and top them with the grated cheese. Pour the glass milk over the macaroni, and add the tablespoon butter in 3 or 4 small pieces. Broil the macaroni and cheese in the oven for about 10 minutes.
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