Veggie Mac & Cheese

Veggie Mac & Cheese…would you expect my mac and cheese to be any other way!? You can now enjoy the goodness of the creamy classic without the packaged cheese dust and as a bonus, added veggies. 
I actually got this recipe while flipping through People Magazine…and who said those magazines are non-educational?!

Veggie Mac & Cheese
adapted from Bobby Deen’s recipe
Ingredients:
2 C whole grain elbow macaroni
3/4 C 2% shredded cheddar cheese
3/4 C shredded Parmesan cheese
1/2 C skim milk
2 egg whites, lightly beaten
1/4 C reduced fat sour cream (or you could use plain Greek yogurt)
1 T Dijon mustard
1/4 tsp sea salt
1/4 tsp pepper
1 (16oz) bag of frozen peas, thawed (or as you can see in the picture, I used frozen brocoli, thawed and diced, the second time I made it)
1 C finely chopped cauliflower
1/4 C soft whole-wheat bread crumbs (I used whole wheat saltines)
optional: add a can or two of tuna, drained or cooked shredded chicken breast
Instructions:
Preheat oven to 350F.  Prepare macaroni according to packaged directions.  Drain well and set aside.  Meanwhile, combine cheeses and next 8 ingredients into a bowl.  Combine with noodles in a casserole dish that is coated with cooking spray.  Sprinkle bread crumbs on top and bake for 30-35 minutes.  J like to top his with low-fat cottage cheese or hot sauce.
This can be made and frozen for a later date!

Until next time…
look good, feel good, do good
Sara B.

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