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%