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Real Recipes From Real Home Cooks ®

cheesey mac with vegetables

SeaBreezeKitchen avatar
Recipe by
Happy Cook
@SeaBreezeKitchen
The Villages, FL

Made for the May Curious Cuisiners meeting by Mary Shreves. This was a meeting favorite- who doesn't love mac and cheese and especially with a healthy twist. This one is only 242 calories per cup serving.

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yield 8 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For cheesey mac with vegetables

  • 2 c
    uncooked macaroni
  • 1/4 c
    all purpose flour
  • 1 3/4 c
    skim milk
  • 3 1/2 oz
    reduced fat shredded cheddar cheese
  • 6 oz
    reduced-fat processed cheese product
  • 1 Tbsp
    worcestershire sauce
  • 1/4 tsp
    black pepper
  • 6 oz
    baby spinach
  • 1 can
    (14 oz) no salt added petite diced tomatoes, drained

How To Make cheesey mac with vegetables

  • 1
    Preheat oven to 375. Prepare large casserole dish with nonstick spray. Cook macaroni according directions, omitting salt or fat. Set aside.
  • 2
    Heat large pot over medium heat. Place flour in pot and gradually add milk, stirring with whisk until well blended. Continue to cook on medium heat, stirring frequently until thickened, about 6 minutes. Add cheeses and stir until melted. stir in Worcestershire and pepper.
  • 3
    Remove from heat. Add spinach and mix well. Add tomatoes and macaroni and mix well to combine.
  • 4
    Pour into prepared pan. Bake uncovered, 30-35 minutes. Remove from oven to cool.
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