Cheesy Veggie Mac And Cheese Recipes

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HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY



Hidden Veggie Mac & Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Steps:

  • Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  • Add everything into a blender, including cooking water, and blend until smooth.
  • Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  • Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams

CHEESY VEGGIE MAC AND CHEESE



Cheesy Veggie Mac and Cheese image

Veggie pasta in a creamy sauce with Fontina, Asiago and Parmigiano cheese is tasty twist on homemade macaroni and cheese, a perfect comfort-food dinner.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 40m

Yield 4

Number Of Ingredients 10

1 (12 ounce) box Barilla® Veggie Elbows
½ cup panko bread crumbs
5 tablespoons extra-virgin olive oil, divided
1 clove garlic
5 each okra, sliced
2 cups heavy cream
1 cup shredded fontina cheese
1 cup shredded Asiago cheese
½ cup grated Parmigiano cheese
1 pinch salt and white pepper to taste

Steps:

  • Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
  • Bring a large and a small pot of water to a boil.
  • Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
  • Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
  • Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
  • Top with crispy bread crumbs.

Nutrition Facts : Calories 1150.7 calories, Carbohydrate 77.1 g, Cholesterol 227.3 mg, Fat 81.9 g, Fiber 5 g, Protein 33.9 g, SaturatedFat 41.6 g, Sodium 863.2 mg, Sugar 0.8 g

CHEESY VEGGIE MAC AND CHEESE



Cheesy Veggie Mac and Cheese image

Veggie pasta in a creamy sauce with Fontina, Asiago and Parmigiano cheese is tasty twist on homemade macaroni and cheese, a perfect comfort-food dinner.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 40m

Yield 4

Number Of Ingredients 10

1 (12 ounce) box Barilla® Veggie Elbows
½ cup panko bread crumbs
5 tablespoons extra-virgin olive oil, divided
1 clove garlic
5 each okra, sliced
2 cups heavy cream
1 cup shredded fontina cheese
1 cup shredded Asiago cheese
½ cup grated Parmigiano cheese
1 pinch salt and white pepper to taste

Steps:

  • Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
  • Bring a large and a small pot of water to a boil.
  • Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
  • Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
  • Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
  • Top with crispy bread crumbs.

Nutrition Facts : Calories 1150.7 calories, Carbohydrate 77.1 g, Cholesterol 227.3 mg, Fat 81.9 g, Fiber 5 g, Protein 33.9 g, SaturatedFat 41.6 g, Sodium 863.2 mg, Sugar 0.8 g

HIDDEN VEGGIE MAC AND CHEESE



Hidden Veggie Mac and Cheese image

Make and share this Hidden Veggie Mac and Cheese recipe from Food.com.

Provided by Carol

Categories     < 60 Mins

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

3 carrots, peeled and sliced
1 head cauliflower, small, cut into pieces
2 cups butternut squash, pieces frozen
1/2 cup low-fat milk
1 teaspoon salt
2 cups cheddar cheese, shredded
8 ounces low-fat cream cheese
4 tablespoons margarine
16 ounces elbow macaroni

Steps:

  • Fill medium pot, with a cover, about 1/4 of the way with water.
  • Add the cauliflower and carrots, and bring to a boil.
  • Cook, covered, for 6 minutes.
  • Add the squash, and cook, covered, 3 more minutes.
  • Drain the veggies and let them cool a minute.
  • Meanwhile, cook the macaroni according to the package directions.
  • Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
  • Add the puree to a large sauce pan.
  • On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
  • Add the drained macaroni to the sauce and stir.

ALL-IN-ONE VEGGIE MAC AND CHEESE RECIPE



All-in-One Veggie Mac and Cheese Recipe image

Use any of your favorite vegetable combinations, fresh or frozen, in this All-in-One Veggie Mac and Cheese recipe. Even picky eaters will be wowed by this deliciously cheesy (and easy to make) All-in-One Veggie Mac and Cheese.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5

1-1/2 cups water
1 cup milk
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
3 cups frozen mixed vegetables (broccoli, carrots, cauliflower)
1 Tbsp. butter

Steps:

  • Bring water and milk just to boil in large saucepan on medium heat. Add Macaroni; stir. Simmer on low heat 8 min. or until macaroni is tender.
  • Stir in vegetables; cover. Simmer 5 min. or until most the liquid is absorbed and vegetables are heated through, stirring occasionally.
  • Add Cheese Sauce and butter; stir until butter is melted and sauce is well blended.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

3-VEG MAC 'N' CHEESE



3-veg mac 'n' cheese image

Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 50m

Yield Serves 2 adults + 2 children

Number Of Ingredients 9

150g butternut squash, cut into chunks
300g penne (we used Napolina 50% white 50% wholemeal)
40g butter
1 small leek, finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese (we used a vegetarian version)
1 slice day-old brown bread, blitzed into crumbs

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
  • Cook the pasta according to the pack instructions.
  • Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
  • Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium

THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY



The Best Ever Vegan Mac 'N' Cheese Recipe by Tasty image

Whether you're lactose intolerant or just looking to cut back on dairy, this creamy, dreamy mac stands up to the real thing. Made with velvety cashew milk and roasted garlic, you'll be going back for seconds and thirds.

Provided by Rachel Gaewski

Categories     Sides

Time 5h40m

Yield 6 servings

Number Of Ingredients 16

1 cup raw cashews
warm water, for soaking cashews
1 head garlic
5 tablespoons olive oil, divided
3 cups cold water
1 ¼ cups panko breadcrumbs
½ teaspoon paprika
3 teaspoons kosher salt, divided
2 tablespoons vegan butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
¼ teaspoon ground turmeric
¾ teaspoon freshly ground black pepper
3 cups elbow pasta

Steps:

  • Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
  • While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
  • Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
  • Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
  • Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
  • In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
  • Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
  • Add the elbow noodles to the sauce and toss until well coated.
  • Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
  • Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
  • Garnish with fresh minced parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 83 grams, Fat 23 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams

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