Recipes and Cooking Good and Healthy Macaroni and Cheese 4.0 (7) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2010 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 7 ounce dried multigrain or whole grain rotini pasta (about 1-1/2 cups) Nonstick cooking spray 1 ½ cup broccoli florets, finely chopped carrots, or green beans, cut in 1/2-inch pieces ¼ cup finely chopped onion 4 teaspoon olive oil 1 6.5 ounce package light semisoft cheese with garlic and herb 1 ⅔ cup fat-free milk 1 tablespoon all-purpose flour ½ cup reduced-fat shredded cheddar cheese (2 oz.) 2 ounce Asiago, Gruyére, or Manchego cheese, shredded (1/2 cup) ½ cup crumbled whole wheat baguette or panko (Japanese-style bread crumbs) Flat-leaf parsley or oregano Directions Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm. Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings. Print Nutrition Facts (per serving) 332 Calories 15g Fat 34g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 332 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 39mg 13% Sodium 455mg 20% Total Carbohydrate 34g 12% Total Sugars 6g Protein 17g Vitamin C 21.8mg 109% Calcium 302.9mg 23% Iron 1.6mg 9% Potassium 212mg 5% Folate, total 92.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.