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Healthy Polka Dot Mac And Cheese

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  Whole wheat elbow macaroni 1 1⁄2 Cup (24 tbs)
  Canola oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), minced
  Black pepper 1⁄2 Teaspoon
  Whole wheat flour 3 Tablespoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Low fat old cheddar cheese 1 1⁄2 Cup (24 tbs)
  Red pepper 1⁄2 , finely diced
  Yellow pepper 1⁄2 , finely diced
  Chopped broccoli 1 Cup (16 tbs)
  Carrot 1 Medium, shredded
  Freshly chopped parsley 2 Tablespoon

Preheat oven to 350 F (180 C). In medium saucepan, bring water to a boil and cook macaroni to al dente, slightly firm to the bite. Drain noodles and reserve. In a large saucepan heat canola oil over medium heat. Add onions and garlic and sauté 3 – 4 minutes, until onions have softened. Sprinkle with pepper. Add flour and stir to coat the onions. Gradually whisk in the milk and stir over medium heat until sauce thickens. Continue to cook for 1 minute. Remove from heat and stir in the cheese. Stir until the cheese melts into the sauce. Fold in the vegetables and the cooked macaroni. Transfer to a 3 litre casserole dish that has been sprayed with cooking spray, or to individual ramekin dishes that have been sprayed with cooking spray. Bake large casserole for 25 to 30 minutes or until macaroni is bubbling. (Cook ramekins for approximately 15 – 20 minutes.) Let rest for 5 minutes before serving.

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Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Cheese, Pasta
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Wish to whomp up this classic, kid-friendly delicacy at home? Please your fussy eaters with a dish they can't resist. This indulgent treat is quite a cinch to make, and with a little innovation, you can simply turn this basic dish from American staple to a gourmet delight.

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