Very Veggie Mac and Cheese

Very Veggie Mac and Cheese
Yield: 4 cups


  • 1/2 pound small shell pasta
  • 1 1/4 cups low-fat milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Pinch nutmeg
  • 2 ounces finely shredded reduced-fat cheddar
  • 2 ounces finely shredded reduced-fat Jarlsberg cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 cup cooked mixed vegetabes

Make It

1. Cook shell pasta according to package directions. In a large jar with tight-fitting lid, shake low-fat milk and all-purpose flour until completely mixed. Pour into a nonstick saucepan; add salt and a pinch of nutmeg.

2. Bring to a boil over medium-high heat, whisking constantly. Continue whisking; cook 3 minutes more. Stir in cheddar and Jarlsberg cheese, and grated Parmesan cheese, whisking until cheeses are melted and well combined. Pour sauce over hot pasta; stir in 1 cup cooked mixed vegetables.

Nutrition Facts

Amount Per Serving: cal. (kcal): 247, Fat, total (g): 5, carb. (g): 37, fiber (g): 2, pro. (g): 14, Percent Daily Values are based on a 2,000 calorie diet.