Quick One-Pot Macaroni and Cheese

Author: Canadian Living

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

  • 2 cups macaroni
  • 2 cups frozen mixed vegetables
  • 1 can evaporated skim milk
  • 1 cup shredded extra old Cheddar cheese
  • 1/2 cup light cream cheese cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Dijon mustard

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
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 51.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 56.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick One-Pot Macaroni and Cheese

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