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Whole Wheat Veggie Mac & Cheese

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Whole Wheat Veggie Mac & Cheese

1 pound whole wheat macaroni
3 1/4 cups milk
1/4 cup butter
12 oz. sharp cheddar cheese, shredded
4 tbls cornstarch
2 cans stewed tomatoes
2 cups broccoli
2 cups kale or spinach, fresh or frozen
1 tsp salt
1/2 tsp black pepper

Preheat oven to 350°. Cook macaroni according to package directions. Drain, rinse and set aside. In a large saucepan, over medium heat, cook 3 cups milk, butter, salt, and pepper until hot (do not bring to a boil). In a small cup, combine the cornstarch and remaining 1/4 cup of milk. Stir until dissolved. Slowly add this to the hot milk mixture, stirring constantly with a whisk. Once the mixture thickens, remove from heat and stir in two cups of cheese, until melted. In a large mixing bowl, combine macaroni, cheese mixture, tomatoes, broccoli, and spinach or kale and mix until the macaroni is well coated. Pour the mixture into a greased 9” x 13” baking dish, or a 3-quart casserole, and top with the remaining cheese. Bake 35-45 minutes, or until golden brown.

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1 E.M.M.A. { 10.15.11 at 7:38 am }

This recipe is being added to my list to try. The addition of the broccoli, spinach and tomatoes makes it very enticing. My change would be adding low fat milk or non-fat milk.

2 Jaime McLeod { 10.14.11 at 11:19 am }

Hi Denise,
No, you can bake it without covering it. It’s supposed to get a little crunchy on top.

3 Denise { 10.13.11 at 5:38 pm }

Does this need to be covered? I would think it would, but its not saying to…….

4 echoegami { 10.13.11 at 5:20 pm }

I don’t trust “healthy” recipes that don’t list nutritional data. Sounds tasty, though.

5 Chi Girl { 12.09.10 at 2:02 am }

My dad always adds a dash of ketchup and yellow mustard to his cheese sauce for macaroni which makes it oranger, but taste way better… it truelly enhances the flavor.

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