Baked Veggie Mac and Cheese
20m
Prep Time
35m
Cook Time
12
Servings
Ingredients
COPY INGREDIENTS
1 1/2 cups elbow macaroni3 cups fresh broccoli florets2 cups fresh cauliflower florets2 large carrots, halved and thinly sliced1 tablespoon butter1 large onion, chopped4 cloves of garlic, chopped2 (10.5 ounce) cans broccoli cheese soup1 cup 2% milk2 cups shredded cheddar cheese1 tablespoon yellow mustard1/2 teaspoon Italian herb blendSalt and black pepper to taste1/4 teaspoon paprika
Instructions
- Preheat oven to 375° 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 garlic, sauté until tender, about 4 minutes. Add soup and milk; stir to combine. Stir in cheese, mustard, Italian herb blend, salt and black pepper; cook until cheese has melted.
- Pour sauce over macaroni/vegetable mixture; stir to coat. Sprinkle with paprika. Bake uncovered, 25-30 minutes until heated through and sauce is bubbly.
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