Veggie Macaroni and Cheese Recipe

Veggie Macaroni and Cheese Recipe photo by Taste of Home

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This creamy, filling Mac 'n' Cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" Marsha Morrill, Brownsville, Oregon

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Veggie Macaroni and Cheese Recipe

Prep: 30 min. Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved and thinly sliced
2 celery ribs, sliced
1 medium onion, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups (12 ounces) shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

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.

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.

Originally published as Veggie Mac 'n' Cheese in Taste of Home August/September 2008, p51