Vegetable Macaroni & Cheese

Vegetable Macaroni & Cheese
14
1 Review
Tomatoes and carrots add interest to an old favorite.
15 min
Prep Time
55 min
Total Time
6 servings

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

Directions

  1. Cook macaroni according to package directions. Drain.
  2. Heat oven to 350°F.
  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. Sprinkle crushed croutons evenly over casserole. Bake 40-45 minutes or until thoroughly heated and bubbly. Let stand 10 minutes before serving.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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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