• 2 Ratings

Vegetables stirred into this all-time-favorite comfort food recipe makes it higher in nutrition per serving than plain mac-and-cheese.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
30 mins at 350°
Servings:
6
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Ingredients

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Directions

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  • Cook vegetables and pasta separately according to package directions; do not overcook. Drain each well.

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  • Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce, and hot pepper sauce. Bring to boiling; remove from heat. Add American and Swiss cheeses, stirring to melt. Cool.

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  • Place cooked vegetables and, if desired, mushrooms on the bottom of an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese on top of vegetables. For crumb topper, combine bread crumbs, Parmesan cheese, and paprika. Stir in margarine until combined. Sprinkle on top of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Makes 6 servings.

Tips

Prepare casserole but do not bake. Cover with foil; seal, label, and freeze up to 4 months. (Or, cover with plastic wrap and refrigerate for up to 24 hours.) When ready to serve, if frozen let thaw in refrigerator overnight. Remove foil or plastic wrap. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until heated through and golden brown. Sprinkle with parsley, if desired.

Nutrition Facts

414 calories; total fat 19g; saturated fat 10g; cholesterol 43mg; sodium 990mg; carbohydrates 41g; fiber 2g; protein 19g; vitamin a 536RE; vitamin c 29mg; calcium 404mg; iron 3mg.
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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