Mac and cheese with a veggie twist

Give mac and cheese a makeover by adding bite-sized vegetables into the creamy sauce. This ooey gooey recipe is sure to be a family favourite.

This recipe has been adapted to include Health Canada’s safe recipe style guide.

by Emily Richards PH Ec.
322 cal Serves 4
Prep time 0h 20m
Cook time 0h 20m
Total time 0h 40m
A pan with cooked mac & cheese and vegetables

Ingredients

Directions

  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Wash all surfaces and equipment used for food preparation. Gently rinse onion, garlic cloves, carrot, bell pepper, zucchini and fresh thyme under cool running water before preparing these ingredients.

  2. Step 2

    In a pot, bring water to boil. Add macaroni and cook for about 6 minutes or until pasta is tender but firm. Drain well and set aside.

  3. Step 3

    In a large saucepan, heat margarine over medium heat and cook onion and garlic for 1 minute. Add carrot, red pepper and zucchini and cook, stirring for about 5 minutes or until softened. Stir in flour and cook, stirring until flour is absorbed. Slowly pour in milk and stir until smooth. Add thyme. Cook, stirring for about 5 minutes or until starting to bubble. Stir in cheese, mustard and pepper. Remove from heat and stir until melted and smooth. Stir in cooked macaroni until well coated.

  4. Step 4

    Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.

Tips

  • What kid doesn’t love mac and cheese? Ask your little chef to help grate the cheese using a box grater.

  • Make it yours. Personalize this recipe by switching up the cheese.

  • Here’s how you can use frozen vegetables in this recipe. Leave out the carrots, red pepper and zucchini and substitute 2 cups (500 mL) diced, mixed frozen vegetables in the sauce.

  • Ask your kids to choose what pasta shape they want to use. There are lots to choose from, like penne, scooby doo, shells and wagon wheels.

Nutritional information

Nutritional information (1 of 4)

Calories
322
Protein
20 g
Sodium
334 mg
Potassium
413 mg
Total fat
8 g
Saturated fat
4 g
Cholesterol
19 mg
Carbohydrates
45 g
Fibre
4 g
Sugars
10 g
Added sugars
0 g

Developed by Emily Richards, P.H. Ec. © 2014 for Health Canada and The Heart and Stroke Foundation

Favourite recipes

All recipes
A dish with oatmeal choco-cranberry cookies.
Desserts and baked goods

Oatmeal choco-cranberry cookies

In these cookies no egg or flour is used. These have a soft texture with an addictive taste.
Prep: 25 mins 73 cal Serves 12
A tray and a dish with pumpkin muffins on them
Desserts and baked goods

Pumpkin muffins

Prep: 20 mins 150 cal Serves 18
Roasted red pepper, squash, sweet potato, carrot and cauliflower in a casserole dish
Side dishes

Maple roasted vegetables

Delectable, healthy and so simple, this recipe lifts vegetables to a new level
Prep: 55 mins 160 cal Serves 10
A dish with chocolate almond bites with almonds, chocolate chips and oats on the side.
Desserts and baked goods

Chocolate almond bites

These little nuggets of tastiness are perfect to enjoy with coffee and share with a loved one.
Prep: 16 mins 47 cal Serves 10
Lentil and barley oven bake casserole in ceramic serving dish with a serving spoon and two empty bowls.
Meatless main dishes

Lentil and barley oven baked casserole

This hearty casserole is perfect to serve up any night of the week with a crunchy green salad served alongside.
Prep: 15 mins 340 cal Serves 4
Cabbage casserole in blue ceramic pot
Meat

Cabbage roll casserole

This casserole provides all the flavour of cabbage rolls without the work of rolling them!
Prep: 45 mins 200 cal Serves 8
Granola bar
Breakfast

Lunchbox granola bars

A healthy snack for school, work or home.
Prep: 40 mins 150 cal Serves 24
All recipes