Cheesy Macaroni and Veggies

Heart.Foods's picture

Feb. 05, 2011

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

Nutrition Facts

Serving size Complete recipe

Calories 1893Calories from Fat 445

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol

Sodium 2643 mg110.13%

Total Carbohydrates 252 g84%

Dietary Fiber 15 g60%

Sugars 57 g

Protein 108 g216%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet