Baked Macaroni & Cheese with Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baked Macaroni & Cheese with Vegetables calories by ingredient
Introduction
This is my lower fat version of a recipe from "Mom's Best One-Dish Suppers" by Andrea Chesman. I use Barilla Plus pasta to boost the protein content, and lowfat cheese and skim milk to lower the fat content. A serving is large enough and filling enough for a main dish. This is my lower fat version of a recipe from "Mom's Best One-Dish Suppers" by Andrea Chesman. I use Barilla Plus pasta to boost the protein content, and lowfat cheese and skim milk to lower the fat content. A serving is large enough and filling enough for a main dish.Number of Servings: 8
Ingredients
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1 box (14.5 oz) Barilla Plus elbow macaroni
2 bunches of fresh broccoli
1 large carrot
4 tablespoons Smart Balance spread
1/4 cup unbleached all-purpose flour
2 cups skim milk
1 pound Cabot 50% reduced fat sharp cheddar cheese (made with 1.5% milk)
Salt and pepper to taste
Directions
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.