Healthy Macaroni and Cheese
1 16 oz. package whole grain or whole wheat macaroni, such as Barilla
1 Tbsp. olive oil
2 Tbsp. butter
1/2 cup chopped onion
1 red pepper, diced finely
1 orange pepper, diced finely
1 medium zucchini, diced finely
3 Tbsp. white whole wheat flour (such as King Arthur)
1 12 oz can nonfat evaporated milk
1 cup low-sodium vegetable broth
1 cup shredded low-fat cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped dry-roasted salted almonds
2 cups seasoned croutons
salt and pepper to taste
Spray a 13 x 9 pan with nonstick cooking spray. Cook macaroni according to package directions. Drain. Transfer to a large bowl and set aside.
Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.
Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.
Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9″ pan.
Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.
Serves 12.
Per serving: 243 calories, 12 g fat, 17 mg cholesterol, 447 mg sodium, 23 g carbohydrates, 3 g fiber, 12 g protein, 18% Vitamin A, 48% Vitamin C, 23% calcium, 7% iron.
