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
- cups tsp salt
- 1/2 tsp black pepper
- Directions: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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