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Cheesy Macaroni and Veggies

Yield 4 servings.

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

Nutrition 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

How to Make It

  1. Bring water to a boil in a Dutch oven. Add macaroni, carrot, and broccoli; cook 8 minutes or until macaroni is almost tender. Drain.

  2. Return macaroni mixture to Dutch oven; add 1 1/4 cups cheese and next 3 ingredients; toss lightly.

  3. 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.

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