Baked Veggie Mac and Cheese
20m
Prep Time
35m
Cook Time
12
Servings
A creamy macaroni and cheese dish from scratch doesn't have to be complicated. This baked veggie version has broccoli, cauliflower, carrots and our tomatoes added for nutrition and color. All the comfort of your favorite side dish that eats like a meal.
A creamy macaroni and cheese dish from scratch doesn't have to be complicated. This baked veggie version has broccoli, cauliflower, carrots and our tomatoes added for nutrition and color. All the comfort of your favorite side dish that eats like a meal.
Ingredients
COPY INGREDIENTS
1 1/2 cups elbow macaroni3 cups fresh broccoli florets2 cups fresh cauliflower florets2 large carrots, halved and thinly sliced1 can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, very well drained1 tablespoon butter1 medium onion, chopped2 (10.5 ounce) cans broccoli cheese soup1 cup 2% milk2 cups shredded cheddar cheese1 tablespoon yellow mustardSalt and black pepper to taste1/4 teaspoon paprika
Instructions
- Preheat oven to 350° F. In a large saucepan cook macaroni according to package directions. Add broccoli, cauliflower and carrots during the last 6 minutes. Drain; add petite diced tomatoes and transfer to a greased 13x9 inch baking dish.
- Melt butter in a skillet; add onion and sauté until tender, about 4 minutes. Add soup and milk; stir to combine. Stir in cheese, mustard, salt and black pepper; cook until cheese has melted.
- Pour sauce over macaroni/vegetable mixture; stir to coat. Sprinkle with paprika. Bake uncovered, 25 minutes until heated through and sauce is bubbly.
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