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