Cheesy Macaroni And Veggies Food

CHEESY MACARONI AND VEGGIES

Steps:

• Cook Macaroni as directed on pkg., adding carrots and peas to the cooking water for the last 5 min. of the macaroni cooking time.
• Drain macaroni; return to saucepan. Add milk, spread and contents of both Cheese Sauce Mix packets; mix well.
• Cook until heated through, stirring occasionally.

VEGGIE BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large, oven safe skillet over medium heat and cook bacon until crisp. Remove bacon from skillet to a paper towel lined plate. Leave at least 1 to 2 tbsp bacon grease in pan.
• Add the butter to the pan and melt over medium heat. Toss in the onion, garlic, broccoli and asparagus and cook until vegetables are tender (about 5 to 7 minutes). Add in the frozen peas and carrot blend and cook until heated through.
• Add the white cheddar macaroni and cheese to the skillet and stir to combine. Top with the shredded mozzarella cheese and crisp bacon pieces.
• Bake in preheated oven for 15 to 20 minutes, or until heated through and bubbly. Enjoy!

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Steps:

• Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
• Add everything into a blender, including cooking water, and blend until smooth.
• Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
• Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
• Enjoy!

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

3-VEG MAC 'N' CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

MACARONI AND CHEESE WITH VEGETABLES

Steps:

• Bring a large pot of water to boil; cook pasta until al dente.
• While pasta is cooking, in med saucepan, melt 2 T of the margarine.
• Remove from heat; add flour and stir until blended.
• Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
• Reduce heat to low.
• Stir in cheeses and seasonings.
• Continue stirring until cheese is melted.
• Remove from heat and set aside.
• In a large skillet, melt remaining 1 T margarine.
• Add remaining ingredients.
• Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
• Reduce heat to low.
• When noodles are done, drain well.
• Toss with vegetables; stir in cheese sauce.
• Garnish with scallion curls.