At New South we love our southern comfort foods! However we also like to try and eat healthy! My family follows the 80/20 rule. Spend 80% of the time eating well and making good food choices and the other 20% splurge sparingly! As much as I try to live by this rule there is no way I can give up the classic dishes I grew up on. A staple dish in any southern house is Mac and Cheese and we have made it a little healthier! I have to give credit to my wife here for this creation. She has become quite the “MacGyver” in the kitchen!
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Ingredients
- 8 oz Dreamfields Elbow Macaroni. Cooked and Drained
- 2 tbs. white whole wheat flour
- 1 tsp. salt
- 1/4 cup wheat germ or bread crumbs
- 1/2 tsp. dry coleman's mustard
- 2 cups 1% organic milk
- 1/4 tsp. white pepper
- 3 tbs. extra virgin olive oil
- 2 cups shredded cheddar
- 3/4 cup red onion, medium chop
- 3/4 cup yellow pepper, medium chop
- 3/4 cup red pepper, medium chop
- 2 cups spinach
- 1 tbs. minced garlic
Instructions
- Add 1 tbs olive oil to pan and sauté onions and peppers until tender. Add garlic and spinach and sauté until spinach is wilted.
- Remove vegetables from heat and transfer to bowl with macaroni. Mix to combine pasta and vegetables
- In a sauce pan combine 2 tbs. oil and flour in pan over medium heat and cook on low until roux forms. Aprox 5 minutes.
- Continuing cooking on low and slowly add milk while mixing.
- Add 1 cup cheese to sauce and mix well.
- Remove from heat
- Transfer pasta and vegetable mix to 13x9 casserole dish
- Pour sauce mix over macaroni and top with remaining cheese
- Top with wheat germ or sub bread crumbs
- Bake covered at 375º for 25 minutes then uncover and bake another 5 minutes.
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https://newsouthfoodcompany.com/healthy-vegetable-mac-cheese/
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