Veggie Macaroni and Cheese
Veggie Macaroni and Cheese requires approximately 45 minutes from start to finish. This recipe makes 12 servings with 214 calories, 11g of protein, and 11g of fat each. For 66 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have broccoli florets, pepper, cauliflowerets, and a few other ingredients on hand, you can make it. 22 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is a very affordable recipe for fans of American food. It is brought to you by Taste of Home. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is good. Similar recipes are Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Double-Cheese and Veggie Macaroni, and Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
3 cups fresh broccoli florets
1 tablespoon butter
3 large carrots, halved and thinly sliced
2 cups fresh cauliflowerets
2 celery ribs, sliced
1 cup chicken broth
1 tablespoon Dijon mustard
1-1/2 cups uncooked elbow macaroni
1/4 cup all-purpose flour
1 cup 2% milk
1 medium onion, chopped
1/4 teaspoon paprika
1/8 teaspoon pepper
1/4 teaspoon salt
3 cups (12 ounces) shredded sharp cheddar cheese
Equipment:
baking pan
dutch oven
Cooking instruction summary:
Directions Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-in. x 9-in. baking dish. Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture; stir to coat. Sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 12 servings. Originally published as Veggie Mac 'n' Cheese in Taste of HomeAugust/September 2008, p51 Nutritional Facts 1 cup equals 189 calories, 10 g fat (7 g saturated fat), 35 mg cholesterol, 374 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes.
2. Drain; transfer to a greased 13-in. x 9-in. baking dish.
3. Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper.
4. Pour over macaroni mixture; stir to coat. Sprinkle with paprika.
5. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Information:
covered percent of daily need
