You are here

Cheesy Macaroni and Veggies

Heart.Foods's picture
  Water 8 Cup (128 tbs)
  Elbow macaroni 8 Ounce, uncooked
  Sliced carrot 2 Cup (32 tbs)
  Broccoli flowerets 2 Cup (32 tbs)
  Shredded reduced fat sharp cheddar cheese 7 Ounce, divided (1.75 Cups)
  Reduced calorie margarine 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  All purpose flour 1 Tablespoon
  Evaporated skimmed milk 1 Cup (16 tbs), divided
  Vegetable cooking spray 1

Bring water to a boil in a Dutch oven: Add macaroni, carrot, and broccoli; cook 8 minutes or until macaroni is almost tender.
Return macaroni mixture to Dutch oven; add 1 1/4 cups cheese and next 3 ingredients; toss lightly.
Combine flour and 3 tablespoons milk in a small bowl; stir well with a wire whisk.
Stir in remaining milk.
Stir milk mixture into macaroni mixture.
Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes.
Uncover and sprinkle remaining 1/2 cup cheese over top of casserole.
Bake 5 additional minutes or until cheese melts.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1893 Calories from Fat 445

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 24.4 g121.8%

Trans Fat 0 g

Cholesterol 165.5 mg55.2%

Sodium 2643.9 mg110.2%

Total Carbohydrates 252 g83.9%

Dietary Fiber 15.6 g62.3%

Sugars 57 g

Protein 108 g216.8%

Vitamin A 954.5% Vitamin C 245.1%

Calcium 268.1% Iron 40.6%

*Based on a 2000 Calorie diet

Cheesy Macaroni And Veggies Recipe