Baked veggie mac and cheese

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 330.0
  • Total Fat: 8.6 g
  • Cholesterol: 8.1 mg
  • Sodium: 1,067.8 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 23.9 g

View full nutritional breakdown of Baked veggie mac and cheese calories by ingredient
Report Inappropriate Recipe

Submitted by:


7 Points each serving. 7 Points each serving.
Number of Servings: 10


    4 cups uncooked wheat elbow macaroni
    3/4 cup light margarine
    6 tablespoons wheat flour
    4 cups soy milk
    2c chopped broccoli
    4 cups shredded Fat Free sharp cheddar cheese
    1 teaspoon ground mustard
    1-1/2 teaspoons salt
    1/4 teaspoon pepper
    1/2 cup dry bread crumbs


Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in
1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil;
cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. x
2-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over
macaroni mixture. Bake, uncovered, at 350� for 30-35 minutes or until heated through.

Number of Servings: 10

Recipe submitted by SparkPeople user IAMSUCCEEDING.

TAGS:  Side Items |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.