Recipe: Macaroni And Cheese, Enjoy!

images (26)Dietitian’s tip: This lower fat version of macaroni and cheese gets its creamy texture and full flavor from pureed vegetables.


1 teaspoon olive oil

1 yellow onion, diced

1 rib celery, diced

1 carrot, diced

1 clove garlic, minced

1/2 cup chopped cauliflower

1/2 cup diced yellow squash

1/2 cup diced butternut squash

1 1/2 cups low-sodium vegetable or chicken broth

2 tablespoons light soy milk

2 tablespoons wheat flour

2 ounces Parmesan cheese, grated

6 ounces shredded sharp cheddar cheese

12 ounces (dry weight) whole-wheat macaroni

Add oil to a large skillet and over medium-low heat slowly cook onion, celery, carrot, garlic, cauliflower and squash. Continue cooking until onions become translucent. Add broth and bring to boil.

Use a blender to puree in batches until completely smooth. Be careful with the hot vegetables and make sure to not overfill the blender. Return to heat and keep at simmer.

In a separate large skillet, combine soy milk and flour. Cook over medium heat for 3 to 5 minutes. Add hot vegetable puree, whisking constantly with wire whip. Bring to simmer.

Add 2 ounces grated Parmesan and 6 ounces shredded sharp cheddar cheese. Turn off heat and stir until cheese is melted.

Cook macaroni according to directions on package. Drain and combine with sauce. Serve on plates.

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