Nutritional Info

Nutrition Facts

Serving Size 1 (222g)

Calories 289
Calories from Fat 208 (72%)
Amount Per Serving %DIV
Total Fat 23.1g 36%
Saturated Fat 13g 65%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 41.8mg 14%
Sodium 142.3mg 6%
Potassium 309.4mg 7%
Total Carbohydrate 10.2g 3%
Dietary Fiber 0.3g 1%
Sugars 3.2g
Protein 7.9g 16%

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Recipe Description
Having trouble getting the kids to eat their veggies? Try adding a mixture of broccoli, peas and carrots into one of their all time favorite dishes - macaroni and cheese! You just might find them asking for second helpings.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  unsalted butter
3 Tablespoon(T)  unbleached, all purpose white flour
1 Teaspoon(t)  dry mustard
1/2 Teaspoon(t)  paprika
1/2 Teaspoon(t)  kosher salt
1 1/2 Cup(c)  non fat milk
3/4   non fat sour cream
1/2 Cup(c)  low fat sour cream
1   egg, lightly beaten
2 Cup(c)  reduced fat cheddar cheese, shredded
4 Cup(c)  cooked elbow macaroni
1 Cup(c)  frozen peas
1 Cup(c)  carrots, diced
1 Cup(c)  broccoli florets, lightly steamed
1 Tablespoon(T)  onions, minced
1/4 Cup(c)  cornflake crumbs


Coat a 2 1/2 quart casserole with nonstick spray. Preheat the oven to 350° F. Melt the butter in a medium saucepan. Stir in the flour, mustard, paprika and salt. Slowly pour in the milk, whisking all the while until there are no lumps of flour. Continue to stir with the whisk, raise the heat, and cook until the milk bubbles and thickens. Remove from stovetop and stir in the sour creams, egg and cheese. Toss the macaroni with the cheese mixture in a bowl. Stir in the peas, carrots, broccoli and onions. Put into the casserole and top with the cornflake crumbs. Bake for 30 to 35 minutes, or until bubbly and browning around the edges.

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