Foodie Tuesday: Macaroni and Cheese with Glazed Vegetables

It’s time once again for a tasty recipe from Go Folic!  This week we bring you a twist on an old favorite: macaroni and cheese.  Kids and adults alike love a warm bowl of Mac and Cheese.  Why not add a healthy kick with some veggies?  (We also go heavy on the hot sauce, but we’ll leave that up to you).

Macaroni and Cheese with Glazed Vegetables

Yield: 5 servings

Prep time: 15 minutes

Cook time: 30 minutes


  • 2 cups uncooked macaroni noodles
  • nonstick cooking spray
  • 1/2 cup chopped onions
  • 3/4 cup evaporated skim milk
  • 1 egg, beaten
  • 1/2 teaspoon ground black pepper
  • 1 3/4 cups shredded lowfat Cheddar cheese
  • 4 cups frozen mixed vegetables (corn, carrots, lima beans, peas, green beans)
  • 1 teaspoon grated orange peel
  • 1/2 cup 100% orange juice
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon low-sodium soy sauce


  1. Cook the macaroni noodles according to the package directions; drain and set aside.
  2. Place an oven rack in the middle of the oven.  Preheat oven to 350F.
  3. Spray a skillet with nonstick cooking spray and heat over medium heat.
  4. Add onions to skillet and saute until tender, about 3 minutes.
  5. Add evaporated milk, eggs, ground black pepper, and 1 1/2 cups cheese; mix until smooth.
  6. Add cooked macaroni noodles to the cheese sauce and stir until well coated.
  7. Spray a casserole dish with nonstick cooking spray.
  8. Pour the mixture into the casserole dish and sprinkle the top with the remaining 1/4 cup cheese.
  9. Bake for 25 minutes or until the top bubbles and begins to brown.
  10. While the macaroni and cheese is baking, cook mixed vegetables in a microwave safe dish according to the instructions on the package.
  11. Combine the remaining ingredients in a small bowl and stir until well blended.
  12. Drain vegetables and toss with the orange juice mixture.
  13. Serve 1 cup of macaroni and cheese alongside 3/4 cup of glazed vegetables.

Recipe from Champions for Change Soulful Recipes.

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