The addition of vegetables (frozen ones for value and convenience) ups the healthfulness of this old-fashioned family standby. Using evaporated milk instead of regular doubles the calcium and adds extra creaminess. For a complete vegetarian meal, serve with a spinach or romaine salad with Sun-Dried Tomato Dressing.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Method
In large saucepan of boiling salted water, cook macaroni for 4 minutes. Add vegetables and return to boil; cook until tender but firm, 3 to 4 minutes. Drain in colander.
In same pot, whisk together evaporated milk, Cheddar cheese, cream cheese, salt, pepper and mustard over medium heat until cheese is melted. Return pasta mixture to pot; stir to combine. Cover and let stand for 5 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1026 mg
- Protein 25 g
- Calories 469.0
- Total fat 14 g
- Cholesterol 47 mg
- Saturated fat 8 g
- Total carbohydrate 62 g
%RDI
- Iron 17.0
- Folate 45.0
- Calcium 51.0
- Vitamin A 56.0
- Vitamin C 18.0
