Cheesy Macaroni and Veggies
|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|
|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.