Macaroni and cheese is the go-to choice for many picky eaters. Luckily it’s also a versatile dish that offers a perfect opportunity for you to remake comfort food healthfully! The creamy cheese sauce provides a base for you to hide veggies like cauliflower, peas, carrots and onions. Serve alongside your choice of lean protein, like roasted chicken, and you have a complete meal.
Ingredients for servings
2 cup uncooked elbow macaroni about 1/2 of 16-ounce box
1 pound fresh or frozen cauliflower florets
1 bag frozen peas and carrots
1 medium onion diced
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup reduced-fat (2%) milk
1 cup reduced-sodium chicken broth
3 cup shredded sharp cheddar cheese
Salt and pepper
Easy Veggie Mac & Cheese [Video]
Preheat the oven to 350° F.
Cook the macaroni according to package directions, adding the cauliflower, peas and carrots during the last 6 minutes. Drain, and transfer to a greased 13-by-9-inch baking dish.
Meanwhile, in a large saucepan, sauté the onion in the butter until tender. Sprinkle with the flour, and stir until blended. Gradually stir in the milk and broth. Bring to a gentle boil, then reduce heat to medium. Cook, while stirring constantly, for 2 minutes, or until thickened. Stir in the cheese, salt and pepper, and remove from heat.
Pour the sauce over the macaroni mixture; stir to coat. Sprinkle with paprika. Bake, uncovered, for 15–20 minutes, or until heated through and golden brown on top.