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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.

Read more: http://elev8.com/daily-offerings/holidays-2009/want-to-try-a-healthy-macaroni-and-cheese-recipe/#ixzz0WfmpihIj

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