Macaroni and cheese with vegetables

Ingredients

• 375 mL (1 ½ cups) whole grain macaroni or fusilli, uncooked
• 10 mL (2 tsp) soft non-hydrogenated margarine
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 125 mL (½ cup) finely chopped red bell pepper
• 125 mL (½ cup) grated zucchini
• 30 mL (2 tbsp) all purpose flour
• 500 mL (2 cups) skim milk
• 5 mL (1 tsp) chopped fresh thyme or 2 mL (½ tsp) dried thyme leaves
• 250 mL (1 cup) shredded lower fat old Cheddar cheese
• 5 mL (1 tsp) Dijon mustard
• Pinch of ground pepper

Directions

1. In a pot, bring water to boil. Add macaroni and cook for about 6 minutes or until pasta is tender but firm. Drain well and set aside.
2. In a large saucepan, heat margarine over medium heat and cook onion and garlic for 1 minute. Add carrot, red pepper and zucchini and cook, stirring for about 5 minutes or until softened.
3. Stir in flour and cook, stirring until flour is absorbed. Slowly pour in milk and stir until smooth. Add thyme. Cook, stirring for about 5 minutes or until starting to bubble.
4. Stir in cheese, mustard and pepper. Remove from heat and stir until melted and smooth. Stir in cooked macaroni until well coated.

Learn about food safety.

Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.