Healthier Baked Mac and Cheese
Ingredients
Mac and Cheese
- 1 pound whole wheat elbow macaroni
- 2 cups reduced-fat shredded cheddar cheese
- 1 cup shredded part-skim mozzarella
- 1/2 cup grated parmesan cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups low-fat milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
- 1 cup cauliflower finely chopped
- 1 cup carrots finely grated
- 1 cup zucchini finely grated and squeezed dry
For the Topping:
- 1 cup whole wheat breadcrumbs
- 2 tablespoons butter melted
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 375°F. Grease 9x13 baking dish.
- Cook pasta according to package directions, adding chopped cauliflower in last 5 minutes. Drain.
- Meanwhile, melt butter in pot over medium heat. Add flour, whisk 1 minute.
- Gradually whisk in milk. Cook, stirring constantly, until thickened.
- Remove from heat. Stir in seasonings and 2 cups of cheese mixture until melted.
- If using, stir in grated carrots and zucchini.
- Combine sauce with pasta and cauliflower. Transfer to baking dish.
- Mix breadcrumb topping, sprinkle over pasta.
- Bake 15 minutes until bubbly and golden.
Notes
Nutritional Information (per serving)
- Protein: 18g
- Carbohydrates: 42g
- Fiber: 6g
- Fat: 12g
- Sodium: 480mg
- Sugar: 3g