Veggie-Stuffed Mac 'N' Cheese

Recipe

Main Dish
Veggie-Stuffed Mac 'N' Cheese

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
45min
Prep
1hr35min
Total

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Description

Squash, broccoli, and cauliflower give this kid-favorite comfort food a healthy twist.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 ½ c.Hy-Vee Short Cuts broccoli florets, cut into 1-inch pieces
1 ½ c.Hy-Vee Short Cuts cauliflower florets, cut into 1-inch pieces
1 c.Hy-Vee Short Cuts cubed butternut squash
½ c.Hy-Vee Short Cuts chopped white onion
3 tbsp.Gustare Vita olive oil, divided
Hy-Vee salt
2 ½ c.Hy-Vee elbow macaroni, dry
1 ½ tbsp.Hy-Vee all-purpose flour
1 ½ c.Hy-Vee 2% reduced-fat milk
tsp.Hy-Vee ground nutmeg
¼ tsp.Hy-Vee ground black pepper
1 ½ c.Hy-Vee finely shredded extra sharp Cheddar cheese
½ c.plus 1 tbsp. Hy-Vee Select shredded Parmesan cheese, divided
3 tbsp.Hy-Vee plain panko bread crumbs
1 tbsp.fresh parsley, finely chopped

Things To Grab

  • Rimmed baking pan
  • Aluminum foil
  • 2-quart baking dish
  • Hy-Vee nonstick cooking spray
  • Large pot
  • Colander
  • Whisk
  • Medium saucepan
  • Small bowl

Directions

  1. Preheat oven to 425 degrees. Line a rimmed baking pan with foil. Spread broccoli, cauliflower, squash, and onion in separate rows on prepared pan. Drizzle with 1 tablespoon olive oil. Season with salt, to taste. Roast 15 minutes or until tender, stirring each row of veggies halfway through. Transfer squash to a bowl and mash with a potato masher. Set broccoli, cauliflower, and onion aside. 

  2. Reduce oven temperature to 350 degrees. Spray a 2-quart baking dish with nonstick spray; set aside. 

  3. Cook macaroni in lightly salted water according to package directions. Drain.

  4. Whisk together 1 tablespoon olive oil and flour in a medium saucepan. Add milk, nutmeg, and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in Cheddar cheese and 1/2 cup Parmesan cheese until melted. Stir in squash, broccoli, cauliflower, onion, and macaroni. Pour into prepared baking dish.

  5. Combine panko, remaining 1 tablespoon Parmesan cheese, parsley, and remaining 1 tablespoon olive oil. Sprinkle on mac 'n' cheese. Bake for 20 minutes or until top is golden and cheese is bubbly.

Nutrition facts

Servings

450 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 35mg
  • Sodium: 370mg
  • Total Carbohydrates: 49g
  • Protein: 19g

Daily Values

0%
Iron 10%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 10%