Cheesy Macaroni and Veggies

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 475
Caloriesfromfat 24 %
Fat 12.7 g
Satfat 6 g
Monofat 3.5 g
Polyfat 1.6 g
Protein 28.6 g
Carbohydrate 62.3 g
Fiber 0.0 g
Cholesterol 36 mg
Iron 0.0 mg
Sodium 645 mg
Calcium 0.0 mg

Ingredients

8 cups water
8 ounces elbow macaroni, uncooked
2 cups sliced carrot
2 cups broccoli flowerets
1 3/4 cups (7 ounces) shredded reduced-fat sharp Cheddar cheese, divided
1 tablespoon reduced-calorie margarine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 cup evaporated skimmed milk, divided
Vegetable cooking spray

Preparation

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.

Note:

Oxmoor House Cooking Light Collection

January 1996
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