VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams
CHEESY CHICKEN & VEGGIE MAC
We know you like chicken, so we've prepared this cheesy recipe with macaroni and vegetables for your enjoyment. The best part? It's ready in 25 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water along with the macaroni. Drain; return to pan.
- Add Cheese Sauce Mix and remaining ingredients; mix well. Cook on low heat 1 to 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 3 g, TransFat 3.5 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
3-VEG MAC 'N' CHEESE
Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
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.
Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium
CHEESY CHICKEN & VEGGIE MAC
This is from Kraft Foods for the most part -- I have altered it quite a bit -- the original called for boxed mac-n-cheese and while both DH love the boxed dinner stuff, we love homemade more so assuming I have time, I make it this way and sometimes when I am busy I sub the Kraft dinner instead. I usually use broccoli and cauliflower for my veggies since that is what we like. Sometimes I use peas and we like that just as much! Also, the cayenne is not that much for us we like spicy -- if you don't cut it down or leave it out! :) Also, at the bottom of the directions, I will put my method for cooking chicken for recipes like this -- easy and good! Cook time for chicken is not included in prep time.
Provided by SarahBeth
Categories One Dish Meal
Time 1h
Yield 1 dish, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
- Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
- Dish directly onto your plate and enjoy!
- HOW I COOK MY CHICKEN:
- Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
- I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
- Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
- Take chicken out and let cool until you can handle it.
- Shred or cube the chicken.
- Add to the dish it was intended for!
- NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.
HIDDEN VEGGIE MAC AND CHEESE
Make and share this Hidden Veggie Mac and Cheese recipe from Food.com.
Provided by Carol
Categories < 60 Mins
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Fill medium pot, with a cover, about 1/4 of the way with water.
- Add the cauliflower and carrots, and bring to a boil.
- Cook, covered, for 6 minutes.
- Add the squash, and cook, covered, 3 more minutes.
- Drain the veggies and let them cool a minute.
- Meanwhile, cook the macaroni according to the package directions.
- Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
- Add the puree to a large sauce pan.
- On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
- Add the drained macaroni to the sauce and stir.
ALL-IN-ONE VEGGIE MAC AND CHEESE RECIPE
Use any of your favorite vegetable combinations, fresh or frozen, in this All-in-One Veggie Mac and Cheese recipe. Even picky eaters will be wowed by this deliciously cheesy (and easy to make) All-in-One Veggie Mac and Cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring water and milk just to boil in large saucepan on medium heat. Add Macaroni; stir. Simmer on low heat 8 min. or until macaroni is tender.
- Stir in vegetables; cover. Simmer 5 min. or until most the liquid is absorbed and vegetables are heated through, stirring occasionally.
- Add Cheese Sauce and butter; stir until butter is melted and sauce is well blended.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
SUPER CREAMY AND CHEESY MAC AND CHEESE
Make and share this Super Creamy and Cheesy Mac and Cheese recipe from Food.com.
Provided by little_spoon
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the macaroni and set aside.
- In a pot, melt the butter and mix in salt and pepper.
- Slowly add in the flour, stirring continuously.
- Gradually add the milk and stir the mixture until smooth.
- Add the cheese on a low heat and melt into the mixture.
- Once the mixture is at your desired consistency, mix in the drained macaroni.
Nutrition Facts : Calories 291.5, Fat 15.3, SaturatedFat 9.4, Cholesterol 41.9, Sodium 355.1, Carbohydrate 27, Fiber 0.9, Sugar 0.7, Protein 11.3
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VEGGIE MAC AND CHEESE - BETTER HOMES & GARDENS
From bhg.com
4.3/5 (20)Total Time 45 minsServings 8Calories 269 per serving
- In a large saucepan cook the next four ingredients (through onion) according to package directions for macaroni, except omit salt; add broccoli the last 3 minutes of cooking. Drain. Return cooked macaroni and vegetables to hot saucepan; keep warm.
- Meanwhile, in a medium saucepan whisk together milk, flour, salt, and pepper. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cream cheese and mustard until smooth. Remove from heat. Stir in shredded cheese until melted.
- Immediately pour cheese mixture over macaroni mixture; toss gently to coat. Spoon into a 2 1/2- to 3-quart oval baking dish. Sprinkle panko mixture over macaroni mixture. Lightly coat panko mixture with cooking spray. Broil 4 to 6 inches from the heat 1 to 2 minutes or until golden brown.
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