Cheesy Macaroni and Veggies Recipe

Summary

Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Water8 Cup (128 tbs)
 Elbow macaroni8 Ounce, uncooked
 Sliced carrot2 Cup (32 tbs)
 Broccoli flowerets2 Cup (32 tbs)
 Shredded reduced fat sharp cheddar cheese7 Ounce, divided (1.75 Cups)
 Reduced calorie margarine1 Tablespoon
 Salt1⁄4 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 All purpose flour1 Tablespoon
 Evaporated skimmed milk1 Cup (16 tbs), divided
 Vegetable cooking spray1

Nutrition Facts

Serving size: Complete recipe

Calories 1893 Calories from Fat 445

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 24.4 g121.8%

Trans Fat 0 g

Cholesterol 165.5 mg

Sodium 2643.9 mg110.2%

Total Carbohydrates 252 g83.9%

Dietary Fiber 15.6 g62.3%

Sugars 57 g

Protein 108 g216.8%

Vitamin A 954.5% Vitamin C 245.1%

Calcium 268.1% Iron 40.6%

*Based on a 2000 Calorie diet

Directions

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.
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