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Nutrition info - Recipes

Spring Macaroni and Cheese

Smile big and say cheese! When it comes to delicious taste this dish is picture palatable perfect!  This is a low-sodium Mac & Cheese and can be served as a main dish or as a hearty side dish. 


Spring Macaroni and Cheese

Ingredients

For 12 people

  • 16 ounce(s) elbow macaroni, prepared according to package and drained
  • 16 ounce(s) pkg. frozen mixed vegetables, thawed (broccoli, red pepper, onions, and mushrooms)
  • 8 ounce(s) pkg. Neufchatel cheese (or red.-fat cream cheese)
  • 1 cup(s) low-fat buttermilk
  • 8 ounce(s) pkg. sharp cheddar cheese, shredded
  • 1 dash(es) Black pepper
  • 1/8 teaspoon(s) garlic powder

Directions

Heat oven to 350 degrees. In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder. In food processor, blend Neufchatel cheese and buttermilk. Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture. Spoon into large casserole dish lightly coated with non-stick spray. Sprinkle remaining cheese over top. Bake 30 minutes or until hot and bubbly. Broil 4-5 minutes, until cheese on top is crisp and lightly browned.
Ready in 55 min 10 min prep Makes one 9x13-inch casserole

Nutrition facts

  • Kcal: 298.74 kcal
  • Fibers (g): 3.12g
  • Sodium (mg): 223.35mg
  • Carbs: 35.06g
  • Fat: 11.01g
  • Saturated fat (g): 6.08g
  • Proteins: 12.76g