Happy Monday everyone!! I’m so excited that today is my day for #WeekdaySupper!! Start off the week with a healthy kiddo friendly meal! I made this for my daughter to see if I could sneak some veggies into her normal “love” for Mac N Cheese. Well the not so good news is that it didn’t work, she wouldn’t eat it, the good news is it gave me some great freezer meals for myself, and the even better news is that I haven’t given up and writing this recipe to share with you has made me realize it’s time to try it again! Madison has recently started (and I mean started) trying new things. The other day I made a tater tot casserole and no she didn’t eat the tater tots, she ate the pile of broccoli beside it. Hey who am I to argue with that one!! This recipe is easy to make, it’s freezable, and it’s a great way to get those stingy veggies into any kiddo!!
Recipe Adapted by: Taste of Home
Ingredients
- 1-1/2 cups uncooked elbow macaroni
- 3 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 3 large carrots, halved and thinly sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1 cup chicken broth
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- Sleeve of crackers (I use ritz)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
Instructions
- Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-in. x 9-in. baking dish. (I used a baking dish but also used individual dishes and froze them in "Kiddy" sizes so I could just take them from the freezer for my daughter-or yourself!
- Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper.
- Pour over macaroni mixture; stir to coat. Sprinkle with paprika and cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Notes
16 g carbohydrate, 2 g fiber, 10 g protein.
#WeekdaySupper concentrates on easy but healthy week night dishes for anyone that may have a busy night. We all pride ourselves in trying to eat a balanced dish every night, so I love taking part in this theme. Make sure you check out what other dishes are being served up this week for #WeekdaySupper!!
Tuesday – visit Linda @ The Urban Mrs. – Thai Beef Curry
Wednesday – visit Sandi @ Midlife Roadtrip – Chicken Cutlets
Thursday – visit Kathia @ Basic N Delicious – Scallops in Bacon Sauce
Friday – visit Jennie @ Messy Baker – Smoky Chipotle Tacos
Mmmmm….this looks excellent! Love the added veggies!