Cheesy Macaroni and Veggies

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 24%
  • Fat: 12.7g
  • Saturated fat: 6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.6g
  • Carbohydrate: 62.3g
  • Fiber: 0.0g
  • Cholesterol: 36mg
  • Iron: 0.0mg
  • Sodium: 645mg
  • Calcium: 0.0mg

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

  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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