This creamy mac and cheese makeover contains bite-sized vegetables. Serve with salad or vegetable sticks on the side.
By Emily Richards, P.H. Ec.
Prep time: 0h 20m
Cook time: 0h 20m
Total time: 0h 40m
|1 ½ cups||whole grain macaroni or fusilli, uncooked||375 mL|
|2 tsp||soft non-hydrogenated margarine||10 mL|
|1||onion, finely chopped|
|2||cloves garlic, minced|
|1||carrot, finely chopped|
|½ cup||finely chopped red bell pepper||125 mL|
|½ cup||grated zucchini||125 mL|
|2 tbsp||all purpose flour||30 mL|
|2 cups||skim milk||500 mL|
|1 tsp or ½ tsp||chopped fresh thyme or dried thyme leaves||5 mL or 2 mL|
|1 cup||shredded lower fat old Cheddar cheese||250 mL|
|1 tsp||Dijon mustard||5 mL|
|Pinch of ground pepper|
In a pot, bring water to boil. Add macaroni and cook for about 6 minutes or until pasta is tender but firm. Drain well and set aside.
In a large saucepan, heat margarine over medium heat and cook onion and garlic for 1 minute. Add carrot, red pepper and zucchini and cook, stirring for about 5 minutes or until softened.
Stir in flour and cook, stirring until flour is absorbed. Slowly pour in milk and stir until smooth. Add thyme. Cook, stirring for about 5 minutes or until starting to bubble.
Stir in cheese, mustard and pepper. Remove from heat and stir until melted and smooth. Stir in cooked macaroni until well coated.
- What kid doesn’t love mac and cheese? Older kids can help grate cheese and zucchini using a box grater.
- If you don’t have time to cut vegetables in small pieces, cook larger pieces a bit longer until they are tender.
- To use frozen vegetables, replace carrots, red pepper and zucchini with 500 mL (2 cups) diced, mixed frozen vegetables.
- Ask your kids to choose what pasta shape they want to use. There are lots to choose from such as penne, scoobi doo, shells and wagon wheels.
Original source: Macaroni and cheese with vegetables | Government of Canada, 2023.