Veggie Mac n' Cheese

If you are low on meat but still want to make something filling, this is a great recipe to try. I found it on Shape.com (Shape Magazine's website - they have a lot of great recipes) and it turned out pretty well. The thing I love about Shape recipes is that they often give you the nutrition score per serving (see below recipe). The only veggie that the recipe calls for is diced tomatoes but since Ryan doesn't like tomatoes I added some chopped broccoli and diced red bell peppers instead, which I definitely recommend - they added color, flavor, and a little extra nutritional value :) Enjoy!

Veggie Mac 'n Cheese


1 12-ounce box of uncooked elbow macaroni
1/3 cup reduced-fat sour cream
1 14-ounce can diced tomatoes, drained
1 12-ounce can evaporated fat-free milk (or 1 1/2 cups nonfat milk)
4 ounces (1 cup) reduced-fat Cheddar cheese, shredded
2 teaspoons Dijon mustard
1/2 teaspoon black ground pepper
1/8 teaspoon ground nutmeg
2 tablespoons bread crumbs, dried
2 tablespoons Parmesan cheese, grated


Preheat oven to 350°F. Cook pasta according to the package directions. Drain and reserve 1/3 cup of the pasta water. Transfer pasta to a large bowl. While pasta is still hot, stir in sour cream, reserved pasta water, and diced tomatoes. Set aside.

Scald milk by heating it in a medium saucepan over medium heat until tiny bubbles appear around the edges. Add cheese, mustard, pepper, and nutmeg. Simmer, stirring constantly, until cheese melts.

Fold cheese mixture into the pasta and transfer to a casserole dish (mixture will be thin but will thicken as it bakes).

Mix together bread crumbs and Parmesan cheese. Sprinkle over pasta.

Bake uncovered for 20 to 25 minutes or until the top is golden brown.

Serves: 4

Prep Time: 10-15 minutes

Cook Time: 20-25 minutes

Nutrition Score per serving:
(2 cups) 484 calories, 466 mg calcium, 79 g carbs, 7 g fat (12% of calories), 4 g fiber, 28 g protein, 3 g saturated fat, 3 mg iron, 464 mg sodium

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