Macaroni And Cheese With Carrots And Roasted Pepper

Oxmoor House
4 servings (serving size: 1 1/2 cups)


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Cooking spray
2 cups diced carrot (about 4)
2 tablespoons all-purpose flour
2 cups fat-free milk
1 1/4 cups (5 ounces) reduced-fat shredded sharp Cheddar cheese
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked pasta)
1/2 cup diced roasted red bell pepper
1/4 cup dry breadcrumbs


Preheat oven to 375°.

Coat a large saucepan with cooking spray; place over medium heat until hot. Add carrot; sauté 5 minutes. Place flour in a small bowl. Gradually add milk, stirring well with a whisk; add to carrot. Cook over medium heat 8 minutes, stirring constantly. Reduce heat to low. Add Cheddar cheese and next 4 ingredients; stir until cheese melts. Add macaroni and red bell pepper; stir well.

Spoon mixture into a 2-quart baking dish coated with cooking spray; sprinkle with breadcrumbs. Bake at 375° for 30 minutes.

Created date

March 2010

Nutritional Information

Calories 378
Fat 8.1 g
Satfat 4.7 g
Protein 23.3 g
Carbohydrate 53.2 g
Cholesterol 18 mg
Iron 2.6 mg
Sodium 722 mg
Caloriesfromfat 19 %
Fiber 4 g
Calcium 556 mg