Baked Macaroni & Cheese with Broccoli and Cauliflower
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 438.9
- Total Fat: 12.6 g
- Cholesterol: 53.8 mg
- Sodium: 1,056.6 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 2.8 g
- Protein: 28.8 g
View full nutritional breakdown of Baked Macaroni & Cheese with Broccoli and Cauliflower calories by ingredient
Introduction
We make this for our family of four and have the leftovers later in the week as lunch or a side for another dinner. This can be 8 very large portions or 16 side dish or lunch portions, depending on your needs.*This method only uses one large pot, instead of two, for easier cleanup. We make this for our family of four and have the leftovers later in the week as lunch or a side for another dinner. This can be 8 very large portions or 16 side dish or lunch portions, depending on your needs.
*This method only uses one large pot, instead of two, for easier cleanup.
Number of Servings: 8
Ingredients
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4 TBSP of light butter or margarine
1/4 C of flour
2 tsp of salt
1 tsp dry mustard powder
1/4 tsp of pepper
4 C skim milk
16 oz of pasta
16 oz. of Cabots 50% light cheese or your favorite cheese
1 1/2 cups of cauliflower, cut in bite-sized pieces
1 1/2 cups of broccoli, cut in bite-sized pieces
Directions
Cook pasta of your choice according to package directions.
Add veggies to pasta for the last 2 minutes of cooking. Veggies should still be quite crunchy. Drain pasta and veggies and pour into a large caserole dish sprayed with nonstick cooking spray.
Melt butter in the pot you used to cook pasta , then add flour and spices to it. Whisk together for a minute or two to cook out "raw flour" taste. Whisk in milk and mix completely. Simmer over medium high heat stirring often. Once it begins to boil, turn burner off and stir in 3/4 of the shredded cheese until melted.
Pour cheese cheese sauce over pasta and vegetables. Stir to incorporate cheese sauce. Top with remaining shredded cheese. Bake at 400 degrees for 25 minutes or until nicely browned on top.
Makes 8 huge dinner servings or 16 small/lunch/side dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLERONE.
Add veggies to pasta for the last 2 minutes of cooking. Veggies should still be quite crunchy. Drain pasta and veggies and pour into a large caserole dish sprayed with nonstick cooking spray.
Melt butter in the pot you used to cook pasta , then add flour and spices to it. Whisk together for a minute or two to cook out "raw flour" taste. Whisk in milk and mix completely. Simmer over medium high heat stirring often. Once it begins to boil, turn burner off and stir in 3/4 of the shredded cheese until melted.
Pour cheese cheese sauce over pasta and vegetables. Stir to incorporate cheese sauce. Top with remaining shredded cheese. Bake at 400 degrees for 25 minutes or until nicely browned on top.
Makes 8 huge dinner servings or 16 small/lunch/side dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLERONE.
Member Ratings For This Recipe
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MADELINEMM
Would love to try this but HOW MUCH MILK. It says whisk in milk, but no milk is listed in the ingredients. Thanks. - 7/20/10
Reply from LITTLERONE (7/20/10)
Sorry, I updated the recipe. You need 4 cups of skim milk. Don't let the calorie count scare you. Please keep in mind, the portions are big dinner size portions.