I’m always overcome with guilt about not eating vegetables whenever I have mac and cheese. Well, not overcome per se – actually, I don’t care because mac and cheese is as essential to life as any veggie. Why not throw in some healthy veggies for good measure? Recipe and image via The Comfort of Cooking.
Ingredients:
1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) shredded sharp cheddar cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
For preparation directions, click here.
