Veggie Mac n' Cheese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 408.8
  • Total Fat: 22.3 g
  • Cholesterol: 64.4 mg
  • Sodium: 738.7 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 9.1 g
  • Protein: 25.3 g

View full nutritional breakdown of Veggie Mac n' Cheese calories by ingredient
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Number of Servings: 6


    Macaroni, whole-wheat, 1.5 cup elbow shaped (remove)
    Broccoli, frozen, 3 package (10 oz) (remove)
    Cauliflower, frozen, cooked, 2 cup (1" pieces) (remove)
    Carrots, raw, 3 large (7-1/4" to 8-1/2" long) (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    *Blue Bonnet Light Margarine, 1 tbsp (remove)
    *Whole Wheat Flour, 0.25 cup (remove)
    Milk, 2%, 1 cup (remove)
    Soup, chicken broth, canned, less/reduced sodium, 1 cup (remove)
    Cheddar Cheese, 3 cup, shredded (remove)
    *President's Choice Prepared Dijon Mustard, 4 tsp (remove)
    Salt, .25 tsp (remove)
    Pepper, black, .08 tsp (remove)
    Paprika, .25 tsp (remove)


Cook macaroni according to package directions, adding the vegetables during the last 6 minutes. Drain, transfer to a greased 13in x 9in x 2in baking dish.
Meanwhile in a dutch oven saute onion in butter until tender. Sprinkle with flour, stire until blended. Gradually stir in milk and broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheese, mustard, salt and pepper.
Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
Bake uncovered @ 350 degrees for 15 - 20 minutes or until heated through.

Makes 8 - 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SADSACK48.

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