Baked Macaroni & Cheese with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box (14.5 oz) Barilla Plus elbow macaroni2 bunches of fresh broccoli1 large carrot4 tablespoons Smart Balance spread1/4 cup unbleached all-purpose flour2 cups skim milk1 pound Cabot 50% reduced fat sharp cheddar cheese (made with 1.5% milk)Salt and pepper to taste
Makes 8 servings, approximately 1.5 cups each
Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
Coarsely chop the broccoli, grate the carrot and shred the cheese.
Boil the macaroni in salted water for 4 minutes. Add the chopped broccoli and boil for 2 more minutes. Add the shredded carrot and boil for 1 more minute. Drain well and transfer to the baking dish.
Meanwhile, in a large pot, melt the smart balance over medium heat and stir in the flour until smooth. Stir in the milk and bring to a boil. Add the cheese and stir until cheese is melted. Pour over the macaroni and season with salt and pepper. Stir together.
Bake for 30 minutes uncovered. Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user BOYSMOM9698.
Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
Coarsely chop the broccoli, grate the carrot and shred the cheese.
Boil the macaroni in salted water for 4 minutes. Add the chopped broccoli and boil for 2 more minutes. Add the shredded carrot and boil for 1 more minute. Drain well and transfer to the baking dish.
Meanwhile, in a large pot, melt the smart balance over medium heat and stir in the flour until smooth. Stir in the milk and bring to a boil. Add the cheese and stir until cheese is melted. Pour over the macaroni and season with salt and pepper. Stir together.
Bake for 30 minutes uncovered. Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user BOYSMOM9698.
Nutritional Info Amount Per Serving
- Calories: 452.2
- Total Fat: 16.0 g
- Cholesterol: 31.2 mg
- Sodium: 486.8 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 8.5 g
- Protein: 32.2 g
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