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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 5.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 223.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.8 g

View full nutritional breakdown of Mac and Cheese with a Healthy Veggie Twist calories by ingredient
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Mac and Cheese with a Healthy Veggie Twist

Submitted by: TRUEBLU4YOU
Mac and Cheese with a Healthy Veggie Twist

Introduction

A fun and healthy way to add more veggies to a great tasting side dish. Even the kids will love it! This is not quick like the microwave type mac and cheese that the kids love. But, this is healthier, easy and fun for kids to help, and yummy enough for them to eat. My 6 y.o. loved it over the Easy Mac she used to eat. A fun and healthy way to add more veggies to a great tasting side dish. Even the kids will love it! This is not quick like the microwave type mac and cheese that the kids love. But, this is healthier, easy and fun for kids to help, and yummy enough for them to eat. My 6 y.o. loved it over the Easy Mac she used to eat.
Number of Servings: 8

Ingredients

    Ingredients:
    100% Whole Wheat Pasta, cooked, 3 cup
    Cheddar Cheese, 2 oz
    Mozzarella Cheese, part skim milk, 3 oz
    Milk, nonfat, 1 cup
    Squash (Yellow or butternut), 1 cup slices
    Pepper, black, 1 dash
    Garlic powder, .5 tsp
    Parmesan Cheese, grated, .25 cup

Directions

Choose your 100% whole wheat pasta (bows, elbow, penne, etc.) and cook an amount that will equal 3 cups when fully cooked. While this is cooking, preheat the oven to 385 degrees. Then put the milk, squash, cheddar cheese, mozzarella cheese, black pepper and garlic powder in a blender and blend well to make a thick cheesy sauce. Once blended very well, pour the sauce into a 9" x 11" baking dish. Once the pasta is cooked, drain it without rinsing. Pour the pasta into the dish with the cheese sauce and mix to coat well. Top with grated parmesan cheese and bake for 30-35 minutes. Let cool for 5 minutes before serving.

Options: the squash works best if it is the frozen cubed kind.

Makes 8 1/2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TRUEBLU4YOU.






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