Macaroni and Cheese (Plus Hidden Veggies)
Can’t get the kids to eat their veggies with dinner? Then sneak them into their dinner with something so familiar and delicious they’ll never suspect a thing. With this healthier macaroni and cheese casserole, grated carrots and squash melt into the cheesy filling, giving key nutrients without giving anything away.
Macaroni and Cheese (Plus Hidden Veggies)
Yield: 6 servings
Cook Time: 60 minutes
Ingredients:
- ½ pound whole wheat macaroni noodles
- 2 medium carrots, peeled, grated
- 2 medium yellow squash, peeled, grated
- 2 cups grated sharp cheddar cheese, divided
- 1 cup plain yogurt
- ¼ cup whole milk
- 3 tablespoons olive oil
- 1 medium egg
- Sea salt and black pepper, to taste
- ¼ cup grated parmesan cheese
Directions:
- Preheat oven to 400°F. Lightly grease an 8-inch casserole dish.
- Cook noodles according to package directions; drain.
- Combine cooked noodles, vegetables, 1 ½ cups of cheddar cheese, yogurt, milk, oil, and egg in a large pot; stir well to mix.
- Spread mixture evenly into prepared dish. Top with remaining ½ cup cheddar and parmesan cheese. Bake until casserole is bubbly and golden, about 30 to 40 minutes. Serve warm.