Janettes Cheesy Veggie Mac And Cheese Recipes

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

Ingredients

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.

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Hidden Veggie Mac & Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese

Provided by Hannah Williams

Categories Dinner

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Steps:

Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
Add everything into a blender, including cooking water, and blend until smooth.
Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams

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