Healthy Mac & Cheese

* 1 16 oz. package whole grain or whole wheat macaroni, such as Barilla
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1/2 cup chopped onion
* 1 red pepper, diced finely
* 1 orange pepper, diced finely
* 1 medium zucchini, diced finely
* 3 Tbsp. white whole wheat flour (such as King Arthur)
* 1 12 oz can nonfat evaporated milk
* 1 cup low-sodium vegetable broth
* 1 cup shredded low-fat cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup chopped dry-roasted salted almonds
* 2 cups seasoned croutons
* salt and pepper to taste

Spray a 13 x 9 pan with nonstick cooking spray. Cook macaroni according to package directions. Drain. Transfer to a large bowl and set aside.

Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.

Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.

Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9" pan.

Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.

Number of Servings: 12

Recipe submitted by SparkPeople user NATALIEMARKIS.