Zucchini & Carrot Baked Mac&Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 4.2 g
  • Cholesterol: 4.0 mg
  • Sodium: 292.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 13.8 g

View full nutritional breakdown of Zucchini & Carrot Baked Mac&Cheese calories by ingredient
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Number of Servings: 8


    1 cup cornflakes, crushed
    1 cup fresh spinach
    1 cup fat free milk
    2 tablespoons all-purpose flour
    1 cup shredded low-fat Cheddar cheese
    1 1/2 cup low-fat cottage cheese
    1 zucchini, grated
    1 carrot, grated
    1 onion, chopped
    1/4 teaspoon salt
    Freshly ground pepper, to taste
    8 ounces (2 cups) whole-wheat elbow macaroni, or penne


Put a large pot of water on to boil. Preheat oven to 450 degrees F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

Heat milk in a large heavy saucepan over medium-high heat until steaming. Add flour to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, carrot, zucchini, onion, salt and pepper.

Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Layer the spinach on top. Top with the remaining pasta; sprinkle with the crushed cornflakes.

Bake the casserole until bubbly and golden, 25 to 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user FAELFE.

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