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.
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
MACARONI CHEESE WITH VEG
Boost the veg in this family favourite - top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre
Provided by Lulu Grimes
Categories Dinner, Pasta
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
- To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
- Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
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
VEGGIE-STUFFED MACARONI AND CHEESE
This is a very tasty low cal recipe. Try to get no-salt cottage cheese and salt to taste after that. The original recipe was much too salty, in my opinion. This is modified from The Volumetrics Cookbook for Jenny Craig
Provided by cipherbabe
Categories Cheese
Time 1h10m
Yield 1 1/2 cup servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Cook the pasta according to the package directions. Add broccoli the last 5 minutes to parboil. Drain and set aside.
- Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
- Heat 1 1/2 cups milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.
- Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan from the heat.
- Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
- Spread half of the pasta mixture into the baking dish. Place the broccoli florets evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.
- Bake until bubbly and golden, 25 to 30 minutes.
Nutrition Facts : Calories 228.9, Fat 3, SaturatedFat 1.6, Cholesterol 8.3, Sodium 267.9, Carbohydrate 37.4, Fiber 3.3, Sugar 4.7, Protein 15.4
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