Recipes

Spring Macaroni and Cheese

Smile big and say cheese! When it comes to delicious taste this dish is picture palatable perfect!  This is a low-sodium Mac & Cheese and can be served as a main dish or as a hearty side dish. 
Print Recipe

Course Pasta
Cuisine Continental

Servings 12 servings
Calories 3584.86 kcal

Ingredients

  

  • 16 ounce(s) elbow macaroni, prepared according to package and drained
  • 16 ounce(s) pkg. frozen mixed vegetables, thawed (broccoli, red pepper, onions, and mushrooms)
  • 8 ounce(s) pkg. Neufchatel cheese (or red.-fat cream cheese)
  • 1 cup(s) low-fat buttermilk
  • 8 ounce(s) pkg. sharp cheddar cheese, shredded
  • 1 dash(es) Black pepper
  • 1/8 teaspoon(s) garlic powder

Instructions

 

  • Heat oven to 350 degrees.
  • In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
  • In food processor, blend Neufchatel cheese and buttermilk.
  • Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
  • Spoon into large casserole dish lightly coated with non-stick spray.
  • Sprinkle remaining cheese over top.
  • Bake 30 minutes or until hot and bubbly.
  • Broil 4-5 minutes, until cheese on top is crisp and lightly browned.
  • Ready in 55 min 10 min prep Makes one 9×13-inch casserole.

Nutrition

Calories: 3584.86kcalCarbohydrates: 420.67gProtein: 153.07gFat: 132.17gSaturated Fat: 73gCholesterol: 405mgSodium: 2680.25mgFiber: 37.39gSugar: 45.34g

Keyword Macaroni & Cheese, Vegetables
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