All Natural Alouette Savory Vegetable Baked Mac Cheese Recipes

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ALL NATURAL ALOUETTE SAVORY VEGETABLE BAKED "MAC & CHEESE"



All Natural Alouette Savory Vegetable Baked

Make and share this All Natural Alouette Savory Vegetable Baked "mac & Cheese" recipe from Food.com.

Provided by Corrinne J

Categories     Cheese

Time 40m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 6

8 ounces elbow macaroni, cooked al dente
2 packages alouette savory vegetable soft spreadable cheese
1/2 cup milk
1 tablespoon grated parmesan cheese
1/2 cup panko breadcrumbs
1 tablespoon chopped parsley

Steps:

  • Preheat oven to 350 degrees F.
  • Mix cooked macaroni, Alouette ® Savory Vegetable soft spreadable cheese and milk.
  • Pour macaroni mixture into buttered casserole dish.
  • In a separate bowl mix Parmesan , bread crumbs and parsley.
  • Sprinkle on top of casserole.
  • Bake in 350 degree F oven for 25 - 35 minutes until bubbly and golden brown.
  • Serve as an appetizer, entree or side dish.

ROASTED VEGGIE MAC AND CHEESE



Roasted Veggie Mac and Cheese image

Freshly grated cheese-not preshredded-is key to achieving the creamiest sauce. The anti-caking ingredients in preshredded cheese make your sauce less creamy. Gina Homolka is the founder of skinnytaste.com and @skinnytaste.

Provided by Gina Homolka

Time 1h30m

Yield Serves 8 (serving size: 1 1/4 cups)

Number Of Ingredients 17

Olive oil cooking spray
10 ounce fresh broccoli florets, cut into 1-in. pieces
10 ounce cauliflower florets, cut into 1-in. pieces
10 ounce butternut squash, cut into 1/2-in. dice
10 ounce quartered Brussels sprouts
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt
12 ounces whole-grain elbow pasta
1 1/2 tablespoons butter
1/4 cup minced onion
1/4 cup all-purpose flour
2 cups fat-free milk
1 cup reduced-sodium chicken or vegetable broth
Freshly ground black pepper to taste
5 ounces freshly grated white sharp light cheddar cheese (such as Cabot) (about 1 1/4 cups)
4 ounces freshly grated creamy Havarti cheese (about 1 cup)
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray. Toss broccoli, cauliflower, squash, and Brussels sprouts with olive oil, and season with salt. Spread vegetables in an even layer on prepared baking sheets. Bake at 425°F for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges.
  • While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
  • Melt butter in a medium saucepan over medium. Add onion, and cook over low about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whisk, increasing heat to medium-high until mixture comes to a boil. Cook about 3 to 4 minutes or until it thickens slightly, and then season with pepper.
  • Remove pan from heat; add cheeses, and mix well until cheeses are melted. Add cooked pasta, and mix well; fold in roasted vegetables.

Nutrition Facts : Calories 378, Carbohydrate 50 g, Fat 14 g, Fiber 8 g, Protein 20 g, SaturatedFat 7 g, Sodium 568 mg, Sugar 7 g, UnsaturatedFat 7 g

VEGGIE MACARONI & CHEESE



Veggie Macaroni & Cheese image

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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