Prep time
20 min
This creamy mac and cheese makeover contains bite-sized vegetables. Serve with salad or vegetable sticks on the side.
Cook time
20 min
Servings
4
Prep time
20 min
Cook time
20 min
Servings
4
Ingredients
- 375 mL (1 ½ cups) whole grain macaroni or fusilli, uncooked
- 10 mL (2 tsp) soft non-hydrogenated margarine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 125 mL (½ cup) finely chopped red bell pepper
- 125 mL (½ cup) grated zucchini
- 30 mL (2 tbsp) all purpose flour
- 500 mL (2 cups) skim milk
- 5 mL (1 tsp) chopped fresh thyme or 2 mL (½ tsp) dried thyme leaves
- 250 mL (1 cup) shredded lower fat old Cheddar cheese
- 5 mL (1 tsp) Dijon mustard
- Pinch of ground pepper
Directions
- 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.
Tips
- 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.
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