This macaroni and cheese recipe is light and full of veggies!
- 1 cup broccoli florets
- 1/2 red pepper, diced
- 1 yellow squash, quartered and diced
- 10 baby carrots, sliced thinly
- 2 cups whole wheat pasta
- 3 Tbsp. butter
- 2 cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded sharp Cheddar cheese
- 1 tsp. hot sauce
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- 1/2 cup seasoned Panko bread crumbs
Preheat oven to 400°.
Prepare a large baking sheet with aluminum foil and nonstick cooking spray. Place broccoli, red pepper, squash and carrots onto the baking sheet, bake for 20 minutes or until vegetables have softened. Remove from oven and set aside.
Cook pasta according to package instructions; drain and set aside.
Meanwhile, heat butter in a large skillet over medium heat. Add garlic and whisk in flour; cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheese until melted. Add hot sauce, cayenne pepper and salt. Add macaroni and vegetables.
Transfer mixture into a casserole dish, topping with bread crumbs. Place under the broiler for 3 to 4 minutes or until the top is golden brown.
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