Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray; set aside.
Smarter comfort food is easy to achieve when you combine That's Smart! frozen mixed vegetables and mac and cheese.
Servings and Ingredients
|1||(16-oz.) pkg. That’s Smart! elbow macaroni|
|1||(12-oz.) pkg. That’s Smart! frozen mixed vegetables|
|5 tbsp.||Hy-Vee unsalted butter, divided|
|2 tbsp.||That’s Smart! all-purpose flour|
|1 ½ tsp.||That’s Smart! seasoned salt|
|2 ½ c.||That’s Smart! 2% reduced-fat milk|
|1 tsp.||Hy-Vee Dijon mustard|
|10 slice(s)||That’s Smart! American cheese, cut into pieces|
|¾ c.||That’s Smart! oyster crackers, crushed|
|2||Hy-Vee dried parsley flakes|
Things To Grab
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Large stockpot
- Medium microwave-safe bowl
Bring a large stockpot of lightly salted water to boiling. Cook elbow macaroni according to package directions for al dente. During the last 5 minutes, add frozen mixed vegetables. Drain; set aside.
In same stockpot, melt 4 tablespoons of butter over medium heat. Whisk in flour and seasoned salt until well combined; cook 30 seconds. Slowly whisk in milk and bring to a simmer; add Dijon mustard. Reduce heat to low. Add cheese, stirring until cheese melts and forms a creamy sauce. Remove from heat and toss with cooked pasta and vegetables; pour into prepared 9x13-inch baking pan.
In a medium microwave-safe bowl, melt remaining 1 tablespoon butter. Stir in crushed oyster crackers and dried parsley flakes. Sprinkle mixture over mac and cheese. Bake 20 to 25 minutes or until topping is golden brown and pasta is warmed through.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 680mg
- Total Carbohydrates: 60g
- Protein: 16g
Hy-Vee Test Kitchen