Vegetable Macaroni & Cheese
Vegetable Macaroni & Cheese Image

Vegetable Macaroni & Cheese

Tomatoes and carrots add interest to an old favorite.

6
servings
15 min
PREP TIME
55 min
TOTAL TIME

Ingredients

2 cups uncooked dried elbow macaroni

1 cup Land O Lakes® Half & Half

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

How to make

  1. STEP 1

    Cook macaroni according to package directions. Drain.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    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.

  4. STEP 4

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

Nutrition

400Calories
20Fat (mg)
155Cholesterol (mg)
1190Sodium (mg)
38Carbohydrates (g)
3Dietary Fiber
19Protein (g)

Reviews

Explore reviews from
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  April 02, 2014

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.

— says Jennifer
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