Best Veggie Macaroni Cheese Recipes

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

DOUBLE-CHEESE AND VEGGIE MACARONI

Steps:

• Prepare Dinner in large saucepan as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add zucchini; cook 5 min. or until crisp-tender, stirring occasionally.
• Add zucchini and tomatoes to Dinner; mix well.
• Top with cheddar.

VEGGIE MACARONI AND CHEESE CASSEROLE

Steps:

• 1. Lightly spray baking dish with Pam. Preheat oven at 350.
• 2. In saucepan, cook macaroni. Add broccoli, cauliflower and carrots during last six minutes of cooking. Drain.
• 3. Transfer ingredients to baking dish.
• 4. In large saucepan, heat butter over medium heat. Saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to boil. Cook & Stir until thickened.
• 5. Stir in cheese. Add to macaroni mixture, stirring to coat.
• 6. Bake uncovered about 15 minutes.

VEGGIE-STUFFED MACARONI AND CHEESE

Steps:

• Preheat the oven to 375°F.
• Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Cook the pasta according to the package directions. Add broccoli the last 5 minutes to parboil. Drain and set aside.
• Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
• Heat 1 1/2 cups milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.
• Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan from the heat.
• Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
• Spread half of the pasta mixture into the baking dish. Place the broccoli florets evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.
• Bake until bubbly and golden, 25 to 30 minutes.