Easy Veggie Mac & Cheese

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.

under 30 mins
lunch

Ingredients for servings

    Easy Veggie Mac & Cheese [Video]

  • 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

  • Paprika

Directions

  • 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.

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