An old-fashioned comfort food gets a flavor enhancement and vitamin boost from grated carrots and sliced tomatoes, proving macaroni and cheese can be healthy and delicious.
Quick look
- prep 15 min cook 30 min
- serves 8
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons vegetable oil
- 4 scallions, coarsely chopped
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 4 cups low-fat (1%) milk, warmed
- 2 tablespoons Dijon mustard
- 2 cups shredded reduced-fat sharp cheddar cheese
- 1 cup shredded reduced-fat Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 medium carrot, peeled and coarsely grated
- 2 tomatoes, cored and sliced
- 1 cup fresh whole-wheat bread crumbs
- 1
In large pot of lightly salted boiling water, cook macaroni until tender, following package directions. Drain well. Return to pot.
- 2
Meanwhile, in large nonstick saucepan over medium heat, heat oil. Add scallions and salt. Cook, stirring, occasionally, 3 minutes. Gradually stir in flour. Cook 1 minute. Gradually stir in 1 cup of the milk until well blended, with no lumps. Gradually stir in remaining milk. Bring to a boil. Lower heat. Simmer, stirring, until lightly thickened, 2 to 3 minutes. Remove from heat. Stir in mustard. Stir in cheddar, Monterey Jack, and 1/4 cup of the Parmesan.
- 3
Preheat oven to 375°F. Lightly coat 13 × 9 × 2-inch baking dish with nonstick cooking spray.
- 4
Fold carrot and cheese sauce into macaroni. Scrape into prepared baking dish. Arrange tomatoes in single layer over top. Combine remaining 1/4 cup Parmesan and crumbs in small bowl. Sprinkle over tomatoes.
- 5
Bake until filling is bubbly and topping is lightly browned, about 20 minutes. Let stand 10 minutes before serving.
- Calories: 502
- Fat: 19 g
- Saturated Fat: 9 g
- Cholesterol: 39 mg
- Sodium: 862 mg
- Carbs: 60 g
- Protein: 26 g
- Fiber: 3 g
