Macaroni And Cheese With Carrots And Roasted Pepper

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 378
  • Fat: 8.1g
  • Saturated fat: 4.7g
  • Protein: 23.3g
  • Carbohydrate: 53.2g
  • Cholesterol: 18mg
  • Iron: 2.6mg
  • Sodium: 722mg
  • Calories from fat: 19%
  • Fiber: 4g
  • Calcium: 556mg

Ingredients

  • 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

Preparation

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