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.
VEGETABLE MACARONI
This casserole works equally well as a side dish or meatless entree. Even my meat-and-potatoes husband enjoys it, especially with a loaf of crusty French bread.-Elizabeth Erwin, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 278 calories, Fat 15g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g 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
VEGGIE STUFFED MACARONI AND CHEESE
Make and share this Veggie Stuffed Macaroni and Cheese recipe from Food.com.
Provided by Sumisan
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Lightly coat a 9 X 13 dish with cooking spray.
- Cook pasta, drain.
- Mix next 3 together.
- Heat 1 ½ cups milk until steaming. Which remaining milk with the flour till smooth and add to hot milk and cook until thickened. About 3-7 minutes.
- Add cheese to the sauce and stir. Stir in cottage cheese, Parmesan, nutmeg and salt and pepper. Stir in pasta. Spread half into baking dish. Place the spinach evenly on top then the diced tomatoes. Spread remaining pasta over the top and sprinkle with bread crumbs.
Nutrition Facts : Calories 308, Fat 5.4, SaturatedFat 3, Cholesterol 15.5, Sodium 812.9, Carbohydrate 42.5, Fiber 4.9, Sugar 6.5, Protein 24.8
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
MAC AND CHEESE-STUFFED SHELLS
Bring baked mac-and-cheese to another level of comfort food by stuffing the pasta with more pasta! A crown of crunchy cheese cracker crumbs doesn't hurt, either.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
- Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
- Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.
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
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