![Easy Veggie Mac & Cheese [Video]](https://blog.myfitnesspal.com/wp-content/uploads/2016/03/Screen-Shot-2016-03-07-at-11.34.28-AM-752x472.jpg)
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 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.
