Macaroni and Cheese with Vegetables Healthy Baked
Veggie Packed Macaroni and Cheese
I seem to be on a vegetable kick these days. Do you ever feel like you just can’t get enough veggies in, no matter how hard you try? This will make it a whole lot easier. Who doesn’t love homemade macaroni and cheese? Adding these vitamin packed vegetables to an all time favorite makes things tastier to swallow.
1 box of low carbohydrate or whole-wheat macaroni
1 8 oz. package light sharp shredded cheddar cheese
6 oz. light creamy havarti cheese, shredded (or similar soft cheese)
3 Cups fresh spinach- julienne
1 ripe tomato, cubed
1 small red pepper, seeded and julienne
1 bunch green (spring) onions, chopped
1 red onion, chopped
1 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
2 tsp. dried, grated nutmeg
1 tsp. dried, grated cayenne pepper
1/2 stick of butter
2 cups skim milk
2 eggs, beaten
Salt and pepper to taste
Healthy Baked Macaroni and Cheese
Preheat oven to 350 degrees.
Cook macaroni until al dente (just done). Strain and set aside. In same kettle, add milk over medium heat, then cheeses and butter.
Reserve approximately 1/2 cup of cheese and set aside.
Cook over medium heat until cheese starts to melt.
Add all remaining ingredients, including macaroni, and except for the eggs.
Mix well, and remove from heat.
Add beaten eggs slowly, stirring well. Spray a 9 x 11 baking dish with cooking spray, and pour mixture into dish.
Bake for approximately one hour and 15 minutes. In last 15 minutes of baking, sprinkle reserved cheese over top.
This would also make a great macaroni salad for a July 4th picnic. Just omit the cheeses, butter, and milk. Hard boil the eggs and chop or wedge; add mayonnaise and a little white vinegar to your desired consistency. Voila. A great veggie packed macaroni salad for your summer picnic.