• Macaroni and Cheese with Glazed Vegetables
Macaroni and Cheese with Glazed Vegetables
  • 45
  • 12
  • 457
  • 5

Macaroni and Cheese with Glazed Vegetables


Try using sharp Cheddar cheese to kick up the flavor in this family favorite.

  • Nonstick cooking spray
  • 2 cups uncooked macaroni noodles
  • ½ cup chopped onions
  • ¾ cup evaporated skim milk
  • 1 egg, beaten
  • ½ teaspoon ground black pepper
  • 1¾ cups shredded lowfat Cheddar cheese
  • 4 cups frozen mixed vegetables (corn, carrots, lima beans, peas, green beans)
  • 1 teaspoon grated orange peel
  • ½ cup 100% orange juice
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon low-sodium soy sauce​

  1. Cook the macaroni noodles according to the package directions; drain and set aside. 
  2. Place an oven rack in the middle of the oven. Preheat oven to 350˚F. 
  3. Spray a skillet with nonstick cooking spray and heat over medium heat.
  4. Add onions to skillet and sauté until tender, about 3 minutes. 
  5. Add evaporated milk, egg, ground black pepper, and 1½ cups cheese; mix until smooth. 
  6. Add cooked macaroni noodles to the cheese sauce and stir until well coated. 
  7. Spray a casserole dish with nonstick cooking spray
  8. Pour the mixture into the casserole dish and sprinkle the top with the remaining ¼ cup cheese.
  9. Bake for 25 minutes or until the top bubbles and begins to brown.
  10. While the macaroni and cheese is baking, cook mixed vegetables in a microwave safe dish according to the instructions on the package.
  11. Combine the remaining ingredients in a small bowl and stir until well blended.
  12. Drain vegetables and toss with the orange juice mixture.
  13. Serve 1 cup of macaroni and cheese alongside ¾ cup of glazed vegetables.

Makes 5 servings - 1 cup macaroni and ¾ cup vegetables per serving.

​Calories: 457
Total Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 52 mg
Sodium: 597 mg
Total Carbohydrate: 73 g
Dietary Fiber: 10 g
Protein: 27 g