COLORFUL VEGGIE MAC AND CHEESE
Feast your eyes and stomach on this Colorful Veggie Mac and Cheese for mealtime. This veggie mac and cheese is delicious for its flavor and cheesiness. It's sure to become a household favorite for its rich flavor.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Blend first 4 ingredients in blender until smooth. Spoon 1/2 cup into 8-inch square baking dish. Combine remaining sauce with remaining vegetables.
- Prepare Dinners as directed on package; stir in egg and 1/2 cup mozzarella. Spoon half over sauce in dish; top with layers of half the vegetable mixture and 1/4 cup of the remaining mozzarella. Repeat layers.
- Bake 30 min. Top with remaining mozzarella; bake 5 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 4 g, Protein 14 g
VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
- Add everything into a blender, including cooking water, and blend until smooth.
- Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
- Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams
3-VEG MAC 'N' CHEESE
Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
- Cook the pasta according to the pack instructions.
- Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
- Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.
Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium
COLORFUL MAC 'N' CHEESE
My family loves this rich and comforting dish. The cheese disguises the zucchini, so my kids keep on eating it! -Debbie Amacher, Amherst, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, saute zucchini and onion in oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard. , Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted, stirring often. Drain macaroni; toss with vegetable cheese sauce.
Nutrition Facts : Calories 511 calories, Fat 31g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 1087mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
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