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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cheesy Macaroni and Veggies Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy