Try this Baked Macaroni & Cheese with Vegetables recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350
Spray a 3 quart casserole dish with nonstick coating
Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook pasta until its just barely al dente. Drain and immediately transfer the hot pasta to a large mixing bowl.
add the spinach, broccoli and cauliflower and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the vegetables cook in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and veggies.
Whisk the eggs until well combined, then whisk in 2 cups of the cheer, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and veggies. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
Transfer into the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
Bake, covered, for 30 minutes. Remove the foil and spike the remaining 1/2 cup of cheese over the top of the casserole. Bake uncovered for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling.
Let the casserole cool for a few minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 244 | ||
Calories from Fat: 71 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 219.9mg | 68 % | |
Sodium 189.2mg | 7 % | |
Potassium 188.1mg | 5 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 26.5g | ||
Protein 15.1g | 22 % | |
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. |
Calories per serving: 244
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