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
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
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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