Vegetable Macaroni Bake Recipes

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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



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 VEGETABLE MACARONI AND CHEESE



Roasted Vegetable Macaroni and Cheese image

This Roasted Vegetable Macaroni and Cheese is my favorite homemade macaroni and cheese. I love the addition of the roasted veggies, and the garlic that's added to the creamy, cheesy sauce gives it so much flavor. It's a win-win for adults and kids alike!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Main

Time 45m

Number Of Ingredients 12

1 small head broccoli, (chopped)
1/2 red pepper, (diced)
1 yellow squash, (diced)
8 baby carrots, (sliced)
2 cups elbow macaroni
1/4 cup olive oil
1 garlic clove, (minced)
3 Tablespoon all purpose flour
1 1/2 cups milk ((I used a combination of milk and half-and-half))
2 cups sharp cheddar cheese, (shredded)
Salt and pepper (to taste)
3 Tablespoons panko breadcrumbs

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
  • Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
  • Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
  • Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.

Nutrition Facts : Calories 373 kcal, Carbohydrate 37 g, Protein 14 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 240 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

VEGETABLE MACARONI BAKE



Vegetable Macaroni Bake image

This is an adaption of a recipe I found in the Oxfam Vegetarian Cookbook. It's really easy to assemble, and you can make it earlier in the day and just pop it in the oven half an hour before you want to serve it. It goes great with a nice, crisp salad.

Provided by Kitzy

Categories     One Dish Meal

Time 1h

Yield 3 serving(s)

Number Of Ingredients 13

110 g macaroni
15 g margarine
15 g cornflour
150 ml milk
1 garlic clove, crushed
1/2 leek, sliced
1 carrot, chopped
6 broccoli florets
200 g tomatoes
1 teaspoon dried basil
150 g cooked butter beans
1 slice whole wheat bread
50 g cheddar cheese

Steps:

  • Cook the macaroni in a pan of boiling water for 12 minutes, drain.
  • Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
  • In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
  • Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.

Nutrition Facts : Calories 384.7, Fat 12.9, SaturatedFat 5.8, Cholesterol 24.4, Sodium 373.9, Carbohydrate 52.5, Fiber 5.7, Sugar 4.9, Protein 15.9

SPICY ROASTED VEGETABLE MACARONI AND CHEESE



Spicy Roasted Vegetable Macaroni and Cheese image

Provided by Georgia

Number Of Ingredients 14

1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta, elbow macaroni, rotini, penne, etc.
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups 8 oz. Sargento® Shredded Sharp Cheddar Cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs

Steps:

  • Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
  • Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
  • Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
  • Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

VEGGIE BAKED MACARONI AND CHEESE



Veggie Baked Macaroni and Cheese image

This creamy Veggie Baked Macaroni and Cheese recipe is a super quick and easy weeknight dinner. Packed with fresh veggies and topped with melty cheese and crisp bacon. It's an instant family favorite!

Provided by Shawn

Categories     Main Dish

Time 30m

Number Of Ingredients 9

4 strips thick cut bacon (chopped)
2 tbsp butter
1/2 onion (diced)
1 tsp minced garlic
1 cup broccoli florets (chopped)
1 cup chopped asparagus
1 cup frozen peas and carrots blend
2 (20 oz) packages Bob Evans White Cheddar Macaroni and Cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large, oven safe skillet over medium heat and cook bacon until crisp. Remove bacon from skillet to a paper towel lined plate. Leave at least 1 to 2 tbsp bacon grease in pan.
  • Add the butter to the pan and melt over medium heat. Toss in the onion, garlic, broccoli and asparagus and cook until vegetables are tender (about 5 to 7 minutes). Add in the frozen peas and carrot blend and cook until heated through.
  • Add the white cheddar macaroni and cheese to the skillet and stir to combine. Top with the shredded mozzarella cheese and crisp bacon pieces.
  • Bake in preheated oven for 15 to 20 minutes, or until heated through and bubbly. Enjoy!

Nutrition Facts : Calories 636 kcal, Sugar 1 g, Sodium 1336 mg, Fat 28 g, SaturatedFat 6 g, Carbohydrate 71 g, Fiber 1 g, Protein 25 g, Cholesterol 31 mg, ServingSize 1 serving

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