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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 370.9
  • Total Fat: 8.5 g
  • Cholesterol: 21.9 mg
  • Sodium: 501.8 mg
  • Total Carbs: 54.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 19.2 g

View full nutritional breakdown of Cheesy Mac and Vegetables calories by ingredient
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Cheesy Mac and Vegetables



Introduction

from 3fatchicks.com from 3fatchicks.com
Number of Servings: 8

Ingredients

    16 oz dry pasta such as macaroni or penne
    2 Tbsp. land o lakes light spread with canola oil
    3 Tbsp. flour
    1/2 tsp. salt
    1/4 tsp fresh ground black pepper
    pinch ground nutmeg
    3 1/2 cups nonfat milk
    6 oz reduced fat cheddar cheese, shredded
    1/3 cup grated parmesan cheese
    10 oz pkg frozen mixed vegetables

Directions

Cook pasta according to package directions. Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Using a whisk, add flour, salt, pepper, and nutmeg. Gradually whisk in the milk and cook until it comes to a boil, stirring constantly. Cook for about 1 minute, then remove from heat. Stir in the cheeses until they have melted. If necessary, use a hand blender or other tool to blend mixture until creamy smooth.

Place frozen vegetables in a colander and drain the pasta over the vegetables to help them thaw. (or thaw in advance) Add pasta and vegetables to the cheese sauce and mix well.



Number of Servings: 8

Recipe submitted by SparkPeople user .





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Maybe I did something wrong but this was not that good. Too bland, not enough spices or cheese flavor and made way too much. (More like 16 servings it seemed). My husband and I liked it OK, my kids did not like it. Won't make again unless I modify it in some way. - 4/28/09

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