Macaroni and Cheese with Veggies
Prep Time: 10
Cooking Time: 25
This is a healthy version of mac cheese using carrots and cauliflower puree in the cheese sauce - your kids won't even know it.
8 ounce(s) pasta, penne, whole wheat
1 1/2 cups cheese, cheddar, light, shredded
1 cup milk, 1% fat
1 cup cauliflower, chopped
1 cup carrot(s), chopped
2 teaspoons butter
2 teaspoons flour, all purpose
1 tablespoon bread crumbs, Italian herb flavored
Preheat oven to 400 degrees. Boil a large pot of water and cook the pasta according to the package directions. Finely chop the carrots and the cauliflower into small pieces. Boil two cups of water in a medium sauce pan, add vegetables and cook for about 5 minutes until fork tender. Drain the water, place the veggies in a blender with one half cup of milk and blend well. Melt the butter in the sauce pan over medium heat. Add the flour and whisk together. Slowly add the remaining half cup of the milk and stir. Cook for a minute to thicken. Pour the cauliflower mixture from the blender into the pan and mix with the sauce. Heat through. Stir in one cup of the cheese, reserving the rest for topping. Drain the pasta. Add pasta and cheese sauce to the large pot and stir gently. Spray an 8 by 8 inch baking dish with cooking spray. Pour the mac and cheese into the baking dish and top with remaining cheese and bread crumbs. Bake for 8 to 10 minutes until cheese is melted and casserole is heated through. Salt and pepper to taste.
Per Serving About: 360 calories,14 g fat,7 g saturated fat, 17 g protein, 43 g carbohydrates,5 g dietary fiber, 320 mg sodium