Macaroni And Cheese With Vegetables Recipe

Name: Macaroni And Cheese With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup broccoli Chopped; 1 cup carrots Chopped; 1 cup cauliflower Chopped; 3 tablespoons olive oil Mild light-flavored; 2 scallions sliced; 3 tablespoons all purpose flour; 2 cups low fat milk or Skim; 1/4 cup fresh parsley Chopped; 1/2 teaspoon black pepper; 1/4 teaspoon dried basil leaves; 1/4 teaspoon dried thyme leaves; 1 cup low-fat cottage cheese or Non-fat, Pulse slightly in processor if desired; 4 cups elbow macaroni cooked according to package directions and well drained; 1 cup part-skim mozzarella cheese Grated; 1 cup grated Parmesan cheese; 2/3 cup bread crumbs Whole-grain, homemade preferred

Servings: persons

1 cup broccoli Chopped
1 cup carrots Chopped
1 cup cauliflower Chopped
3 tablespoons olive oil Mild light-flavored
2 scallions sliced
3 tablespoons all purpose flour
2 cups low fat milk or Skim
1/4 cup fresh parsley Chopped
1/2 teaspoon black pepper
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1 cup low-fat cottage cheese or Non-fat, Pulse slightly in processor if desired
4 cups elbow macaroni cooked according to package directions and well drained
1 cup part-skim mozzarella cheese Grated
1 cup grated Parmesan cheese
2/3 cup bread crumbs Whole-grain, homemade preferred

1
Place 1- inch of water in the bottom of a steamer pot and bring to a boil.
2
Place broccoli, carrots and cauliflower in a colander or steamer basket over the boiling water and steam, covered, for 4-6 minutes or until vegetables are just tender. Run cold water over vegetables, drain and set aside.
3
Lightly oil a 2 1/2-quart baking dish. Heat olive oil in heavy medium saucepan over medium heat. Saute scallions for 2 minutes. Add flour to saucepan and cook for several minutes, stirring constantly. Add milk slowly and continue to stir. Add parsley, pepper, basil, thyme and cottage cheese.
4
Cook until sauce thickens.
5
Combine cooked macaroni, steamed vegetables and cheese sauce in a large bowl. Pour into baking dish. Top with mozzarella and Parmesan cheeses and bread crumbs. Bake for 20 minutes or until heated through.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup broccoli Chopped, 1 cup carrots Chopped, 1 cup cauliflower Chopped, 3 tablespoons olive oil Mild light-flavored, and more.

Yes, Macaroni And Cheese With Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni And Cheese With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions