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Maccaroni and Cheese with Vegetables

 
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A quick, easy and delicious way to make mac and cheese. Adding some broccoli, bell peppers, and mushrooms makes it more nutritious too.

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free
 

Ingredients

8 ounces pasta
bow ties, or ribbed
3 tablespoons margarine
divided
1 tablespoon unbleached all-purpose flour
½ cup vegetable stock
¾ cup milk
½ cup cheddar cheese
grated
½ cup Parmesan cheese
grated
1 tablespoon parsley leaves
fresh, chopped
1 teaspoon basil
*
¼ teaspoon paprika
*
¼ teaspoon black pepper
*
2 cups broccoli florets
1 medium sweet red bell peppers
sweet, chopped
1 cup mushrooms
sliced
2 each scallions, spring or green onions
sliced

Directions

Bring a large pot of water to boil; cook pasta until al dente.

While pasta is cooking, in medium saucepan, melt 2 tablespoons of the margarine.

Remove from heat; add flour and stir until blended in.

Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 tablespoon margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 29838% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 286mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 26g
Vitamin A 38% Vitamin C 82%
Calcium 23% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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