Veggie Mac & Cheese

Debby Maugans

Veggie Mac & Cheese

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    10 ounces whole grain fusilli bucati or elbow macaroni 1/2 teaspoon salt
    4 cups cut fresh mixed broccoli florets, cauliflowerets, and sliced carrots 1/4 teaspoon freshly ground pepper
    2 1/4 cups 1% low fat milk 2 cups shredded reduced-fat extra-sharp Cheddar cheese
    1/4 cup all-purpose flour 3 tablespoons fine, dry breadcrumbs


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    • 1

      Preheat oven to 375 degrees F.  Coat a 1 1/2- to 2-quart casserole dish with cooking spray.

    • 2

      Cook macaroni in a large saucepan of boiling water according to package directions; add vegetables to pasta during last 5 minutes of cooking time.  Drain.

    • 3

      Whisk together milk and flour in same saucepan until smooth.  Whisk in salt and pepper. Bring to a boil, stirring constantly until bubbly.  Remove from heat and stir in cheese until melted.  Stir in pasta and vegetables.  Transfer to casserole dish; sprinkle breadcrumbs on top. Bake until hot, about 20 minutes.  Makes 5 servings.

    nutritional information

    3.54 g
    9.05 g
    40.91 mcg
    Saturated Fat:
    4.8 g
    586.64 mg
    44.99 g
    18.45 g
    1.1 mg
    519.98 mg
    Monounsaturated Fat:
    0.47 g
    Polyunsaturated Fat:
    0.42 g
    Calories from Fat:
    25 %
    2 1/2 starches, 1/2 vegetable, 1 med fat
    27.96 g
    Carbohydrate Servings:
    167.51 mg
    Added Sugars:
    5.96 g
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