Macaroni And Cheese With Vegetables Recipes

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MACARONI AND CHEESE WITH VEGETABLES



Macaroni and Cheese With Vegetables image

Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did.

Provided by Jellyqueen

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces bow tie pasta
1 teaspoon basil
3 tablespoons margarine, divided
1/4 teaspoon paprika
1 tablespoon unbleached flour
1/4 teaspoon black pepper
1/2 cup vegetable stock
2 cups broccoli florets
3/4 cup milk
1 medium sweet red pepper, chopped
1/2 cup cheddar cheese, Grated
1 cup mushroom, Sliced
1/2 cup parmesan cheese, Grated
2 scallions, sliced
1 tablespoon fresh parsley, Chopped

Steps:

  • Bring a large pot of water to boil; cook pasta until al dente.
  • While pasta is cooking, in med saucepan, melt 2 T of the margarine.
  • Remove from heat; add flour and stir until blended.
  • Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
  • Reduce heat to low.
  • Stir in cheeses and seasonings.
  • Continue stirring until cheese is melted.
  • Remove from heat and set aside.
  • In a large skillet, melt remaining 1 T margarine.
  • Add remaining ingredients.
  • Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
  • Reduce heat to low.
  • When noodles are done, drain well.
  • Toss with vegetables; stir in cheese sauce.
  • Garnish with scallion curls.

VEGGIE MACARONI & CHEESE



Veggie Macaroni & Cheese image

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

VEGETABLE MACARONI & CHEESE



Vegetable Macaroni & Cheese image

Tomatoes and carrots add interest to an old favorite.

Provided by Land O'Lakes

Categories     Pasta and noodles     Cheese     Macaroni and cheese     Pasta and noodles     Main Course     Dairy     Main Course

Yield 6 servings

Number Of Ingredients 9

2 cups uncooked dried elbow macaroni
1 cup Land O Lakes® Half & Half
10 (3/4-ounce) slices Land O Lakes® Deli American
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded carrots
1/4 cup finely chopped onion
1 (14.5-ounce) can diced tomatoes, drained
1 cup crushed seasoned croutons

Steps:

  • Cook macaroni according to package directions. Drain.
  • Heat oven to 350°F.
  • Combine cooked macaroni, half & half, cheese, salt and pepper in bowl; mix well. Stir in carrots, onion and tomatoes. Spoon into ungreased 2-quart casserole dish.
  • Sprinkle crushed croutons evenly over casserole. Bake 40-45 minutes or until thoroughly heated and bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 400 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 155 milligrams, Sodium 1190 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Sugar grams, Protein 19 grams

MACARONI CHEESE WITH VEG



Macaroni cheese with veg image

Boost the veg in this family favourite - top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre

Provided by Lulu Grimes

Categories     Dinner, Pasta

Time 55m

Number Of Ingredients 7

500ml skimmed milk
25g cornflour
220g macaroni
100g extra mature cheddar , grated (check the label for vegetarian)
25g Grana Padano or vegetarian altenative, grated
8 blocks frozen spinach , defrosted
220g ripe cherry tomatoes , halved

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
  • To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
  • Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium

MACARONI AND CHEESE....AND VEGGIES



Macaroni and Cheese....and Veggies image

This dish has all the creamy goodness of our favorite mac and cheese, plus lots of nutritious veggies. You can sub for favorites for the ones printed in the recipe.

Provided by Geema

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 ounces elbow macaroni, cooked
1 teaspoon olive oil
1 lb broccoli, but into flowerettes
1 teaspoon salt
6 ounces fresh Baby Spinach
2 teaspoons butter
1/2 onion, chopped
8 ounces mushrooms, sliced
2 tablespoons flour
1/2 teaspoon salt
pepper
2 cups milk
2 cups sharp cheddar cheese, grated
1 cup cream
1/2 teaspoon nutmeg

Steps:

  • In a large bowl, toss the macaroni with the oil.
  • Cook the broccoli with 1 teaspoons salt in boiling water for 2 minutes then drain well and rinse in cold water to stop the cooking.
  • Add broccoli and the spinach to the macaroni.
  • Melt butter in medium saucepan over medium heat, add onion and saute under tender.
  • Add mushrooms and cook 5 more minutes.
  • Sprinkle in the flour, stirring until blended.
  • Gradually add in milk and cook over medium heat, stirring constantly for 15 minutes.
  • Add 1 1/2 cups cheese, 1/2 teaspoons salt, cream pepper and nutmeg. Stir until cheese melts.
  • Fold this sauce into the macaroni then spoon everything into a lightly greased 13x9 inch baking dish.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake in a preheated 375 degree oven for 40 minutes.

Nutrition Facts : Calories 406.8, Fat 23.3, SaturatedFat 14, Cholesterol 73.9, Sodium 697, Carbohydrate 34.4, Fiber 3.4, Sugar 2.6, Protein 17

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

VEGETABLE MACARONI



Vegetable Macaroni image

This casserole works equally well as a side dish or meatless entree. Even my meat-and-potatoes husband enjoys it, especially with a loaf of crusty French bread.-Elizabeth Erwin, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup sour cream
1/4 cup milk
1 tablespoon dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 packages (16 ounces each) frozen mixed vegetables, thawed
4 ounces elbow macaroni, cooked and drained
2 cups shredded cheddar cheese

Steps:

  • In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 278 calories, Fat 15g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

ROASTED SPRING VEGETABLE MACARONI AND CHEESE



Roasted Spring Vegetable Macaroni and Cheese image

Give macaroni and cheese a seasonal makeover with this veggie-forward recipe that's perfect for a lighter springtime dinner.

Provided by Sarah Caron

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 cup 1-inch pieces fresh asparagus
3 green onions, cut into 1-inch pieces
1 shallot, chopped
1 tablespoon olive oil
Salt and pepper to taste
4 cups uncooked fiori pasta (8 oz)
2 tablespoons unsalted butter
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups milk
4 oz fontina cheese, shredded (1 cup)
1 teaspoon dried basil leaves
Fresh basil leaves, if desired

Steps:

  • Heat oven to 425°F. In 8-inch square (2-quart) glass baking dish, toss asparagus, onions, shallot, oil, salt and pepper. Roast uncovered 15 to 20 minutes until vegetables are tender and lightly browned.
  • Meanwhile, cook and drain pasta as directed on package.
  • In medium saucepan, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring occasionally, until golden. Gradually stir in milk; cook and stir until thickened. Add cheese and dried basil; stir until cheese is melted. Remove from heat. Season with salt and pepper.
  • Add cooked pasta to baking dish with roasted vegetables; toss. Pour cheese sauce over mixture; stir well to coat. Garnish with basil leaves. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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