Healthy Mac & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 1 16 oz. package whole grain or whole wheat macaroni, such as Barilla * 1 Tbsp. olive oil * 2 Tbsp. butter * 1/2 cup chopped onion * 1 red pepper, diced finely * 1 orange pepper, diced finely * 1 medium zucchini, diced finely * 3 Tbsp. white whole wheat flour (such as King Arthur) * 1 12 oz can nonfat evaporated milk * 1 cup low-sodium vegetable broth * 1 cup shredded low-fat cheddar cheese * 1 cup shredded Monterey Jack cheese * 1/2 cup chopped dry-roasted salted almonds * 2 cups seasoned croutons * salt and pepper to taste
Spray a 13 x 9 pan with nonstick cooking spray. Cook macaroni according to package directions. Drain. Transfer to a large bowl and set aside.
Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.
Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.
Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9" pan.
Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.
Number of Servings: 12
Recipe submitted by SparkPeople user NATALIEMARKIS.
Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.
Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.
Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9" pan.
Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.
Number of Servings: 12
Recipe submitted by SparkPeople user NATALIEMARKIS.
Nutritional Info Amount Per Serving
- Calories: 243.0
- Total Fat: 14.0 g
- Cholesterol: 26.8 mg
- Sodium: 288.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.5 g
- Protein: 11.5 g
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