A slightly healthier Mac and Cheese
Follow instructions on box and begin cooking the veggie elbow macaroni.
Preheat oven to 350 degrees.
While pasta is cooking, In an oven-proof dutch oven let the butter melt and saute the onion and pepper until tender.
Stir in the tomatoes and chilies and cubed cheddar over low heat.
Once evenly melted, stir in cream of celery soup, bring up to temperature
Then stir in sour cream and hot cooked pasta, and combine evenly.
Top with shredded cheddar.
Bake at 350 degrees for 25 minutes.or until it bubbles.
I prefer using ROTEL and Tillamook Cheddar.
Meat version: use cream of chicken soup. and add 3 cups of cooked shredded chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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