This is one of the recipes that I’m trying out from the new Gooseberry Patch book that I’m reviewing called Good-For-You-Everyday Meals. My review of the book will be coming up very soon. Meanwhile enjoy the recipes that I get to share with you.
This recipe is comfort food at it’s best. I mean who doesn’t like mac & cheese? Add some veggies and you could say it’s “good” for you. This is a lightened up version of your typical mac & cheese so make it without guilt.
I go ahead and get all my veggies chopped up while the macaroni is cooking.
Making the sauce was a snap. I used the same pan as I had cooked the other things in.
Sauté’ your onion and garlic
Throw in your milk mixture and cheeses and heat until nice and creamy.
Toss it all together and Voila!
Very Veggie Mac & Cheese
8-oz. pkg. elbow macaroni, uncooked (I used gluten free macaroni)
1 c. carrots, peeled and sliced
1 c. broccoli, chopped
1 c. cauliflower, chopped
1-1/4 c. fat-free milk
2 T. cornstarch
2 T. extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 c. reduced-fat shredded Monterey Jack cheese
1/2 c. reduced-fat shredded Cheddar cheese
1/4 c. reduced-fat cream cheese.
Prepare macaroni according to package directions; add vegetables to cooking water during the last 5 minutes of cooking time. Drain; place in a serving bowl. Meanwhile, whisk together milk and cornstarch in a bowl; set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes. Add milk mixture to onion mixture; bring to a boil, stirring constantly. Reduce heat to low; add cheese. Cook and stir until cheeses are melted; pour over macaroni mixture. Toss until well combined.
Makes 8 servings.
This recipe can be found on page 166 of the cookbook.
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Be on the lookout for more yummy recipes coming up very soon. I also have a Recipe index where you might find more tantalizing recipes.
Have a lovely day.