Macaroni and cheese is the go-to choice for many picky eaters. Luckily it’s also a versatile dish that offers a perfect opportunity for you to remake comfort food healthfully! The creamy cheese sauce provides a base for you to hide veggies like cauliflower, peas, carrots and onions. Serve alongside your choice of lean protein, like roasted chicken, and you have a complete meal.
Easy Veggie Mac & Cheese
Ingredients
- 2 cups uncooked elbow macaroni (about 1/2 of 16-ounce box)
- 1 pound fresh or frozen cauliflower florets
- 1 (10-ounce) bag frozen peas and carrots
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 1/4 cup all-purpose flour
- 1 cup reduced-fat (2%) milk
- 1 cup reduced-sodium chicken broth
- 3 cups shredded sharp cheddar cheese
- Salt and pepper
- Paprika
Directions
Preheat the oven to 350° F.
Cook the macaroni according to package directions, adding the cauliflower, peas and carrots during the last 6 minutes. Drain, and transfer to a greased 13-by-9-inch baking dish.
Meanwhile, in a large saucepan, sauté the onion in the butter until tender. Sprinkle with the flour, and stir until blended. Gradually stir in the milk and broth. Bring to a gentle boil, then reduce heat to medium. Cook, while stirring constantly, for 2 minutes, or until thickened. Stir in the cheese, salt and pepper, and remove from heat.
Pour the sauce over the macaroni mixture; stir to coat. Sprinkle with paprika. Bake, uncovered, for 15–20 minutes, or until heated through and golden brown on top.
Nutrition Information
Serves: 8 | Serving Size: 1 1/4 cups veggie mac & cheese
Per serving: Calories: 355; Total Fat: 16g; Saturated Fat: 9g; Monounsaturated Fat: 1g; Cholesterol: 51mg; Sodium: 397mg; Carbohydrate: 35g; Dietary Fiber: 7g; Sugar: 6g; Protein: 18g
Nutrition Bonus: Potassium: 177mg; Iron: 10%; Vitamin A: 74%; Vitamin C: 30%; Calcium: 35%
Stephanie O’Dea made a New Year’s Resolution to use her slow cooker every single day in 2008 and write about it online. This simple idea resulted in a highly-trafficked website and four books, one of which spent six weeks on the New York Times best sellers list. See more from Stephanie O’Dea at Grokker.
