cheesey mac with vegetables
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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prep time
30 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups uncooked macaroni
- 1/4 cup all purpose flour
- 1 3/4 cups skim milk
- 3 1/2 ounces reduced fat shredded cheddar cheese
- 6 ounces reduced-fat processed cheese product
- 1 tablespoon worcestershire sauce
- 1/4 teaspoon black pepper
- 6 ounces baby spinach
- 1 can (14 oz) no salt added petite diced tomatoes, drained
How To Make cheesey mac with vegetables
-
Step 1Preheat oven to 375. Prepare large casserole dish with nonstick spray. Cook macaroni according directions, omitting salt or fat. Set aside.
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Step 2Heat 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.
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Step 3Remove from heat. Add spinach and mix well. Add tomatoes and macaroni and mix well to combine.
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Step 4Pour into prepared pan. Bake uncovered, 30-35 minutes. Remove from oven to cool.
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Discover More
Category:
Pasta
Category:
Side Casseroles
Category:
Casseroles
Diet:
Vegetarian
Diet:
Low Fat
Tag:
#Healthy
Keyword:
#low-fat
Keyword:
#mac cheese
Keyword:
#vegetable
Ingredient:
Pasta
Method:
Bake
Culture:
American
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