ALL NATURAL ALOUETTE SAVORY VEGETABLE BAKED "MAC & CHEESE"
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
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
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
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
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
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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