Cheesy Macaroni and Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 cups water |
8 ounces elbow macaroni, uncooked |
2 cups sliced carrot |
2 cups broccoli flowerets |
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided |
1 tablespoon reduced-calorie margarine |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon all-purpose flour |
1 cup evaporated skimmed milk, divided |
vegetable cooking spray |
Directions:
1. Bring water to a boil in a Dutch oven. Add macaroni, carrot, and broccoli; cook 8 minutes or until macaroni is almost tender. Drain.
2. Return macaroni mixture to Dutch oven; add 1 1/4 cups cheese and next 3 ingredients; toss lightly.
3. Combine flour and 3 tablespoons milk in a small bowl; stir well with a wire whisk. Stir in remaining milk. Stir milk mixture into macaroni mixture. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and sprinkle remaining 1/2 cup cheese over top of casserole. Bake 5 additional minutes or until cheese melts.
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