Baked Veggie Mac and Cheese

20 minutes Prep Time
35 minutes 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. 

Ingredients

  • 1 1/2 cups elbow macaroni
  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 2 large carrots, halved and thinly sliced

  • 1 can Redpack Canned Petite Diced Tomatoes 28 oz, very well drained

  • 1 tablespoon butter
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 2 (10.5 ounce) cans broccoli cheese soup
  • 1 cup 2% milk
  • 2 cups shredded cheddar cheese
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon Italian herb blend
  • Salt and black pepper to taste
  • 1/4 teaspoon paprika

Instructions

Step one

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 13×9 inch baking dish.

Step two

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.

Step three

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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