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Cheesy Macaroni And Veggies

Heart.Foods's picture
Ingredients
  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
Directions

Bring water to a boil in a Dutch oven: Add macaroni, carrot, and broccoli; cook 8 minutes or until macaroni is almost tender.
Drain.
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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese

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