Veggie Mac n' Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Macaroni, whole-wheat, 1.5 cup elbow shaped (remove)Broccoli, frozen, 3 package (10 oz) (remove)Cauliflower, frozen, cooked, 2 cup (1" pieces) (remove)Carrots, raw, 3 large (7-1/4" to 8-1/2" long) (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)*Blue Bonnet Light Margarine, 1 tbsp (remove)*Whole Wheat Flour, 0.25 cup (remove)Milk, 2%, 1 cup (remove)Soup, chicken broth, canned, less/reduced sodium, 1 cup (remove)Cheddar Cheese, 3 cup, shredded (remove)*President's Choice Prepared Dijon Mustard, 4 tsp (remove)Salt, .25 tsp (remove)Pepper, black, .08 tsp (remove)Paprika, .25 tsp (remove)
Cook macaroni according to package directions, adding the vegetables during the last 6 minutes. Drain, transfer to a greased 13in x 9in x 2in baking dish.
Meanwhile in a dutch oven saute onion in butter until tender. Sprinkle with flour, stire until blended. Gradually stir in milk and broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheese, mustard, salt and pepper.
Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
Bake uncovered @ 350 degrees for 15 - 20 minutes or until heated through.
Makes 8 - 1 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SADSACK48.
Meanwhile in a dutch oven saute onion in butter until tender. Sprinkle with flour, stire until blended. Gradually stir in milk and broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheese, mustard, salt and pepper.
Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
Bake uncovered @ 350 degrees for 15 - 20 minutes or until heated through.
Makes 8 - 1 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SADSACK48.
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 22.3 g
- Cholesterol: 64.4 mg
- Sodium: 738.7 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 9.1 g
- Protein: 25.3 g
Member Reviews