Baked Veggie Mac and Cheese
A creamy macaroni and cheese dish from scratch doesn't have to be complicated. This baked veggie version has broccoli, cauliflower, carrots and our tomatoes added for nutrition and color. All the comfort of your favorite side that eats like a meal.
1 1/2 cups elbow macaroni3 cups fresh broccoli florets2 cups fresh cauliflower florets2 large carrots, halved and thinly sliced1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained1 tablespoon butter1 medium yellow onion, chopped2 (10.75 ounce) cans broccoli cheese soup1 cup 2% milk2 cups shredded cheddar cheese1 tablespoon yellow mustardSalt and black pepper to taste1/4 teaspoon paprika
- Preheat oven to 350° F. In a large saucepan cook macaroni according to package directions. Add broccoli, cauliflower and carrots during the last 6 minutes. Drain; add petite diced tomatoes and transfer to a greased 13x9 inch baking dish.
- Melt butter in a skillet; add onion and sauté until tender. Add soup and milk; stir to combine. Stir in cheese, mustard, salt and black pepper; cook until cheese has melted.
- Pour sauce over macaroni mixture; stir to coat. Sprinkle with paprika. Bake uncovered, 15 to 20 minutes or until heated through.