Veggie Macaroni and Cheese

Have you ever met anyone who DOESN’T love Mac and Cheese? I certainly haven’t! It’s a classic American comfort food that makes us all smile and say, more please! When it comes to Mac and Cheese, I can be quite a glutton. I always end up eating a ton of it, and forget all about a side of yummy veggies to balance it all out. So what did I do?! Added veggies TO the mac, of course! When you can’t beat ’em, join ’em.

The vegetables are slightly cooked to soften them, and mixed into my all time favorite recipe. You hardly notice the vegetables, really. Which is why it’s a perfect dish for those picky eaters.  (This works for kids and adult kids alike).

So, you get the rich, creamy, gooey, cheesy, amazing pasta, and some sweet, hearty vegetables to add some color (and lots of vitamins). It’s a win/win.

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Veggie Macaroni and Cheese

Serves 6-8

What You’ll Need:

+ 1/2 pound elbow macaroni

+ 3 Tablespoons butter

+ 3 Tablespoons flour

+ 4 cups milk

+ 1/2 an onion, diced

+ 1 or 2 carrots, shredded

+ 1 red bell pepper, diced

+ 1 cup corn kernels

+ 1 cup spinach, chopped

+ 1/2 teaspoon paprika

+ 1 teaspoon salt

+ 1/2 teaspoon pepper

+ 1 Tablespoon mustard powder

+ 12 ounces sharp cheddar cheese

+ 1 cup breadcrumbs (optional)

Preheat your oven to 350 degrees F. Cook the pasta in boiling water until al dente (about 6 minutes). In a separate pot, melt the butter, and whisk in the flour. Cook for 30 seconds, and add in the milk. Add the vegetables (except spinach) and seasonings in and bring to a simmer. Cook for about 5 minutes. Add in 3/4 of the cheese and spinach, and stir until melted. Pour into a greased 2 quart casserole dish. Top with breadcrumbs, if desired. Bake for 30 minutes.

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