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Veggie Macaroni and Cheese

 Veggie Macaroni and Cheese
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
12 ServingsPrep: 30 min. Bake: 15 min.

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

  • Preheat oven to 350°. Cook macaroni according to package
  • directions, adding broccoli, cauliflowerets, carrots and celery
  • during the last 6 minutes. Drain; transfer to a greased 13x9-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 2 minutes or until thickened.
  • Stir in the cheese, mustard, salt and pepper.
  • Pour over macaroni mixture; stir to coat. Sprinkle with paprika.

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Veggie Macaroni and Cheese (continued)

Directions (continued)

  • Bake, uncovered, 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.