Low fat Roasted Vegetable Macaroni and Cheese
Homemade baked macaroni and cheese is a must when it comes to comfort food, but it can bad for those watching their weight. Fear no more! Try this flavorful, amazing low-fat roasted vegetable macaroni and cheese. It's both healthy and filling!
Ingredients
- 3 cups diced peeled eggplant (about 3/4 pound)
- 2 cups sliced mushrooms
- 1 cup coarsely chopped red bell pepper
- 1 cup coarsely chopped yellow bell pepper
- 1 cup coarsely chopped onion
- 1 medium zucchini, quartered lengthwise and sliced (about 1 cup)
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1 1/2 cup 1% low-fat milk
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 cups cooked elbow macaroni (about 12 ounces uncooked)
- Dash of paprika
Instructions
- Preheat oven to 450 degrees F.
- Combine first 8 ingredients in a large shallow roasting pan; toss well.
- Bake at 450 degrees for 30 minutes or until lightly browned, stirring occasionally.
- Remove from oven; set aside.
- Reduce oven temperature to 375 degrees.
- Place flour in a large saucepan.
- Gradually add milk, stirring with a whisk until blended.
- Cook over medium heat 8 minutes or until thick, stirring constantly.
- Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently.
- Remove from heat; stir in roasted vegetables and macaroni.
- Spoon mixture into a 3-quart casserole coated with cooking spray.
- Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture.
- Bake at 375 degrees for 20 minutes or until bubbly.
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