Wednesday, July 15, 2009
Cheesy Mac with Vegetables
Okay, I think I need to stop posting pasta recipes for a while. It's getting a little out of control. Anyway, this one deserves a post because it is good and easy for a weeknight meal. I took Emma to the pool after we got home from work/camp today and still sat down to dinner before 6:30. Not too shabby. The recipe serves 5-6 generous portions and it is filling and yummy.
10 oz. whole wheat macaroni
1 bag of frozen broccoli, carrots and cauliflower, defrosted and drained
1 can 98% fat free broccoli cheese soup
1 can cheddar cheese soup
1/2 cup shredded 2% cheddar cheese
1 cup of milk
2 tsp. mustard
Cook the macaroni according to directions. In the last minute, add the vegetables to the water, then drain it all together. In the same pot, add in the soups, milk, mustard and cheese and stir well. Heat under a low flame until the cheese melts. Mix in a large bowl or in the same pot the pasta and veggies back into the cheese mixture.