Canada / Canada's food guide
Macaroni and cheese with vegetables
This creamy mac and cheese makeover contains bite-sized vegetables. Serve with salad or vegetable sticks on the side.
Ingredients
- whole grain macaroni or fusilli, uncooked375 mL (1 ½ cups)
- soft non-hydrogenated margarine10 mL (2 tsp)
- onion, finely chopped1
- garlic, minced2 cloves
- carrot, finely chopped1
- finely chopped red bell pepper125 mL (½ cup)
- grated zucchini125 mL (½ cup)
- all purpose flour30 mL (2 tbsp)
- skim milk500 mL (2 cups)
- chopped fresh thyme or dried thyme leaves5 mL (1 tsp) or 2 mL (½ tsp)
- shredded lower fat old Cheddar cheese250 mL (1 cup)
- Dijon mustard5 mL (1 tsp)
- ground pepperPinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
