Baked Veggie Mac and Cheese
20m
Prep Time
35m
Cook Time
12
Servings
Ingredients
COPY INGREDIENTS
1 1/2 cups elbow macaroni3 cups fresh broccoli florets2 cups fresh cauliflower florets2 large carrots, halved and thinly sliced1 tablespoon butter1 medium onion, chopped2 (10.5 ounce) cans broccoli cheese soup1 cup 2% milk2 cups shredded cheddar cheese1 tablespoon yellow mustardSalt and black pepper to taste1/4 teaspoon paprika
Instructions
- 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, about 4 minutes. Add soup and milk; stir to combine. Stir in cheese, mustard, salt and black pepper; cook until cheese has melted.
- Pour sauce over macaroni/vegetable mixture; stir to coat. Sprinkle with paprika. Bake uncovered, 25 minutes until heated through and sauce is bubbly.
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