Best Janettes Cheesy Veggie Mac And Cheese Recipes

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HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY



Hidden Veggie Mac & Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Steps:

  • Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  • Add everything into a blender, including cooking water, and blend until smooth.
  • Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  • Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams

VEGGIE MACARONI & CHEESE



Veggie Macaroni & Cheese image

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

3-VEG MAC 'N' CHEESE



3-veg mac 'n' cheese image

Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 50m

Yield Serves 2 adults + 2 children

Number Of Ingredients 9

150g butternut squash, cut into chunks
300g penne (we used Napolina 50% white 50% wholemeal)
40g butter
1 small leek, finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese (we used a vegetarian version)
1 slice day-old brown bread, blitzed into crumbs

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
  • Cook the pasta according to the pack instructions.
  • Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
  • Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium

MAC AND CHEESE JALAPEñO BITES



Mac and Cheese Jalapeño Bites image

Watch our video about how to make Mac and Cheese Jalapeño Bites and you'll be racing to the kitchen to make these delicious jalapeño bites in no time.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 30 servings

Number Of Ingredients 7

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
48 round buttery crackers, finely crushed (about 2 cups), divided
1 egg, beaten
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tsp. chopped drained pickled jalapeño nacho slices
4 oz. (1/4 of 16-oz. pkg.) VELVEETA, cut into 30 cubes
vegetable oil

Steps:

  • Prepare Dinner in large saucepan as directed on package. Stir in 1 cup cracker crumbs, egg, bacon and jalapeno peppers until blended. Cool 20 min.
  • Shape into 30 balls, using scant 1/4 cup macaroni mixture for each ball. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA cube. Roll in remaining cracker crumbs until evenly coated. Place in single layer on waxed paper-covered baking sheet.
  • Heat oil to 375ºF in deep fryer. Add balls, a few at a time; cook 2 min. or until golden brown. Drain well. Serve warm.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

MAC 'N' CHEESE WITH ROASTED JALAPEñOS AND PANCETTA



Mac 'n' Cheese with Roasted Jalapeños and Pancetta image

This extra creamy mac 'n' cheese has extra umami from crispy pancetta-used in the roux and as a topping-and spicy notes from roasted jalapeños!

Provided by Jaymee Sire

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
8 ounces dry pasta of your choice (choose one with lots of nooks for holding sauce, such as cavatappi, shells or elbow macaroni)
2 cups whole or 2 percent milk
1/2 cup half-and-half
4 ounces pancetta or bacon, diced
2 tablespoons all-purpose flour
3/4 cup shredded white Cheddar
1/2 cup shredded fontina cheese
1/4 cup shredded pecorino or Parmesan
4 ounces cream cheese, cubed
1 to 2 tablespoons canned or homemade chopped roasted jalapeños, depending on desired heat level (see Cook's Note)

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
  • Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
  • Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
  • Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
  • Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
  • Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

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