Vegetable Macaroni & Cheese

Vegetable Macaroni & Cheese

Tomatoes and carrots add interest to an old favorite.

15 min. prep time
6 servings
141 Rating


2 cups (8 ounces) uncooked dried elbow macaroni
10 (3/4-ounce) slices Land O Lakes® Deli American
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded carrots
1/4 cup finely chopped onion
1 (14.5-ounce) can diced tomatoes, drained
1 cup crushed seasoned croutons


Cook macaroni according to package directions. Drain.

Heat oven to 350°F.

Combine cooked macaroni, half & half, cheese, salt and pepper in bowl; mix well. Stir in carrots, onion and tomatoes. Spoon into ungreased 2-quart casserole dish.

Sprinkle crushed croutons evenly over casserole. Bake 40-45 minutes or until thoroughly heated and bubbly. Let stand 10 minutes before serving.

Nutrition Facts (1 serving)

Calories: 400

Fat: 20g

Cholesterol: 155mg

Sodium: 1190mg

Carbohydrates: 38g

Dietary Fiber: 3g

Protein: 19g

Recipe #10833©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

Pretty good. I was wary of this because you don't cook the sauce or melt the cheese before putting it in the oven but it came out surprisingly smooth and creamy. I didn't have the exact cheese called for, but I used some American, some cheddar, and bits of Muenster and Havarti. Total cheese used was just under 8 ounces by weight. Mine was bubbling after only 20 minutes in the oven so I turned down the heat. 45 minutes would have been nice for softening the veggies but I was afraid of overcooking the sauce so I took it out after only 30. I don't mind the texture of carrots and onions so I liked it, but if it's a concern for you, you should grate the carrot pretty finely. Anyway this was tasty and a nice change. I'll probably make it again.

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