Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese – yum!

Recipe Summary

prep:
25 mins
cook:
17 mins
total:
42 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.

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  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Nutrition Facts

465 calories; protein 28.6g 57% DV; carbohydrates 48.3g 16% DV; fat 19.2g 30% DV; cholesterol 58.8mg 20% DV; sodium 1008mg 40% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/19/2010
I've never made mac and cheese before this but we LOVE it. We don't use the garlic or hot pepper mainly because I have been out of it every time I make it but it is one of our go to meals. Read More
(9)

Most helpful critical review

Rating: 2 stars
03/15/2013
While this was a easy recipe there was no flavor but that in the veggies. The noodles were tender the veggies still had a crunch to it I did follow to a T other then the I used mix veggies (green beans peas carrots & corn mix) But nothing is this recipe was a wow. Sorry wasn't a crowd pleaser. Read More
(13)
12 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
03/15/2013
While this was a easy recipe there was no flavor but that in the veggies. The noodles were tender the veggies still had a crunch to it I did follow to a T other then the I used mix veggies (green beans peas carrots & corn mix) But nothing is this recipe was a wow. Sorry wasn't a crowd pleaser. Read More
(13)
Rating: 4 stars
04/19/2010
I've never made mac and cheese before this but we LOVE it. We don't use the garlic or hot pepper mainly because I have been out of it every time I make it but it is one of our go to meals. Read More
(9)
Rating: 4 stars
12/02/2013
This is simple enough to make and tastes good although I would make a few changes. I agree with one of the other reviewers that it CAN be bland but that of course is where your own creativity comes in. I mixed bread crumbs and parsley with the cheese topping and next time I plan on adding black pepper and parsley to the cheese sauce. I will definitely make this again! Read More
(6)
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Rating: 4 stars
01/17/2015
Sorry but some recipes are a "starting point or a "base" and this is one of them. I made this for a pot luck where I had the task of the pasta and vegetable dish. Yes it is what I call a base recipe and as such it was a perfect base. By itself I could not have served it to my family or to my friends. Here are my changes: First I sauteed chopped onions red bell pepper and celery with the garlic. Second I added Fox Point seasoning (Penzey's miracle for anything vegetables!) at the same time I added the pasta. Finally I baked it but added the breadcrumbs and parsley as another reviewer suggested. It was delicious. I gave it 4 stars because as written it would be fine for a beginner or someone who is not an experienced cook but wants to leave the mac and cheese box behind. Thanks for sharing. Read More
(3)
Rating: 4 stars
12/20/2013
A nice cheesy pasta. My kids liked it. You can customize veggies to your tastes. I topped with 1/2 c. cheddar and 1/2 c. parmesan cheese which added a bit more flavor. Read More
(2)
Rating: 5 stars
03/13/2014
Great if you can be creative like one user said... Read More
(1)
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Rating: 4 stars
01/22/2017
Right off the top I did make some changes based on the comments here. I used fresh broccoli cauliflower and carrots which I can get prepared and bagged at my local supermarket. I sautéed them for a few minutes in olive oil before adding to the pasta. Also used half sharp cheddar and half Monterey Jack grated as I had both on hand. Used a teaspoon of Frank's hot sauce the rest as per recipe. I served this as a side dish with roasted garlic/Rosemary chicken breasts. Best I got from the family was "great" and I enjoyed so will make it again for sure. Read More
(1)
Rating: 4 stars
12/21/2013
I really liked this. It's a great base recipe. After making it the first time I know just how I'll alter it next time. I'll use some parmesan and more hot pepper sauce for flavor (I used sriracha). Also I think this would be amazing with fresh veggies. Read More
(1)
Rating: 4 stars
09/24/2019
As the others have said, good base. I substituted for gluten-free options (almond flour and gluten-free pasta), used oat milk, as well as used fresh veggies (bell peppers, jalepenos, onions, peas) instead of frozen. I also doubled up on the siracha in the sauce, and added hot paprika before baking. Worked out so well, I had thirds! You can definitely add even more siracha/hot sauce, however- it flavors the food, but loses much of its bite in the cheese. Read More
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