Low Fat Easy Macaroni and Cheese with Vegetables
Indulge in the ultimate guilt-free comfort food with this *Low Fat Easy Macaroni and Cheese with Vegetables*! This wholesome twist on a classic features creamy, cheesy goodness paired with nutrient-packed broccoli, carrots, and zucchini for a vibrant, veggie-filled meal that's as satisfying as it is nutritious. Made with low-fat milk, sharp cheddar, and a touch of olive oil, this lighter mac and cheese delivers all the flavor you love without the extra calories. Ready in just 40 minutes, it's the perfect quick and healthy dinner that will delight the whole family. Whether you're looking for a hearty vegetarian main or a side dish bursting with color and flavor, this recipe is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 2 cups Broccoli florets
- 1 cup Carrots, chopped
- 1 cup Zucchini, diced
- 1.5 cups Low-fat shredded sharp cheddar cheese
- 1.5 cups Nonfat or low-fat milk
- 2 tbsp All-purpose flour
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Paprika (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. During the last 4 minutes of cooking, add the broccoli florets, carrots, and diced zucchini to the boiling water. Drain the pasta and vegetables, and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant.
Sprinkle the flour into the saucepan and whisk constantly for about 1 minute to make a roux. Slowly add the milk, whisking continuously to avoid lumps, and cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the shredded low-fat cheddar cheese, salt, black pepper, and paprika (if using). Continue to stir until the cheese is completely melted and the sauce is smooth.
Pour the cheese sauce over the cooked pasta and vegetables. Use a wooden spoon or spatula to toss everything together until evenly coated with the sauce.
Serve the mac and cheese immediately while warm, and enjoy your healthier, veggie-packed comfort food!
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 68 mg | 22% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 46.8 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1856 mg | 143% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
