Cheesy Veggie Macaroni Bake

So how many of you have picky eaters at your house that try as you might, still refuse to eat even the smallest portion of veggies? You have begged, cajoled and bribed with few successes. Well…having raised two of the pickiest daughters when it came to trying veggies (Girls, are you reading this? LOL) as well as having taught preschoolers for nine years, I became somewhat of an expert when it came to “upping the veggie game.”

 
This yummy Cheesy Veggie Macaroni Bake is my latest attempt… which by the way is both kid and grown-up approved! For more family-friendly casseroles LOOK HERE.

 
Recipe Adapted from: Carroty Mac and Cheese by Melissa Clark via Epicurious
 

Cheesy Veggie Macaroni Bake

Yield: about 4 servings

 
Click HERE for the full recipe, but in the nutshell, here is what you do:
 

Instructions

Preheat oven to 375 degrees F. Lightly coat a 2-quart casserole or 9 x 11-inch baking dish with olive oil spray.
 
In a small bowl, combine topping ingredients. Set aside.

 
 
In another small bowl, combine yogurt, milk, eggs, salt, mustard and pepper (if using). Set aside.

 
 
In a 6-quart stockpot, cook pasta according to directions on package. During the last minute of cooking, add carrots and broccoli to water. Drain pasta and vegetables well in a fine-meshed strainer, shaking out any excess water.

 
 
Return drained pasta and vegetables to pot. Add 2 cups shredded cheddar cheese and butter, stirring until both are melted.

 
 
Stir yogurt mixture into pasta mixture. Pour into prepared pan.

 
 
Sprinkle with topping. Dot with butter. (optional)

 
 
Bake uncovered for about 30 minutes or until casserole is firm when touched and top is lightly browned. Allow to rest for 5 minutes before serving.

 

Cheesy Veggie Macaroni Bake

So how many of you have picky eaters at your house that try as you might, still refuse to eat even the smallest portion of veggies? You have begged, cajoled and bribed with few successes. Well…having raised two of the pickiest daughters when it came to trying veggies (Girls, are you reading this? LOL) as well as having taught preschoolers for nine years, I became somewhat of an expert when it came to “upping the veggie game.” Over the years, I made it my mission to find ways to carefully tweak my dishes so hidden veggie goodness could be absorbed with little to no “fanfare.” This yummy cheesy casserole is my latest attempt… which by the way is both kid and grown-up approved!

Recipe Adapted from: Carroty Mac and Cheese by Melissa Clark via Epicurious
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Olive oil spray

Topping

  • ½ cup shredded cheddar cheese regular or reduced-fat
  • ½ cup whole wheat or gluten-free bread crumbs
  • ½ cup plain Greek yogurt regular or reduced-fat
  • ½ cup milk regular or reduced-fat
  • 3 large eggs
  • ½ teaspoon salt
  • ½ teaspoon dry mustard powder
  • 1/8 teaspoon pepper optional
  • 2 cups dry whole wheat macaroni or other small shell pasta can also use gluten-free
  • Pinch of salt for pasta water
  • 1 cup chopped carrots finely chopped
  • 1 cup chopped broccoli stems finely chopped
  • 2 cups shredded cheddar cheese regular or reduced-fat
  • 2 tablespoons butter
  • 2 tablespoons additional butter cut into bits (optional)

Instructions

  • Preheat oven to 375 degrees F. Lightly coat a 2-quart casserole or 9 x 11-inch baking dish with olive oil spray.
  • In a small bowl, combine topping ingredients. Set aside.
  • In another small bowl, combine yogurt, milk, eggs, salt, mustard and pepper (if using). Set aside.
  • Add water and a pinch of salt to a 6-quart stockpot; bring to a boil. Cook pasta according to directions on package. (6 to 7 minutes, or until al dente)
  • During the last minute of cooking, add carrots and broccoli to water.
  • Drain pasta and vegetables well in a fine-meshed strainer, shaking out any excess water.
  • Return drained pasta and vegetables to pot. Add 2 cups shredded cheddar cheese and butter, stirring until both are melted.
  • Stir yogurt mixture into pasta mixture.
  • Pour into prepared pan; sprinkle with topping. Dot with butter. (optional)
  • Bake uncovered for about 30 minutes or until casserole is firm when touched and top is lightly browned. Allow to rest for 5 minutes before serving.

Notes

Make Ahead and Storage Tips: casserole may be made up to 3 days ahead; cover tightly and refrigerate. Reheat, covered at 325 degrees F for about 15 minutes or until hot. May be frozen for up to 4 months.

 

Notes

Not your typical “mac ‘n cheese:” I must tell you, if you or your kids are expecting a gooey version of the more “traditional,” this casserole isn’t it. While still full of yummy cheesy flavor, I have reduced the amount of cheese and butter in attempts to provide you with a healthier dish. That said, this casserole is JAM- PACKED with great flavor and I hope you try it soon!
 
Time-crunched during the week? Make this casserole on the weekend for a quickie dinner or freeze for later use.
 
Need a gluten-free pasta alternative? Look for Tinkyada or Lundberg Farms brown rice pasta selections, available in some supermarkets and specialty food stores such as Whole Foods.
 
I still make it my mission to find ways to carefully tweak my dishes for my granddaughters so hidden veggie goodness can be absorbed with little to no “fanfare.” Whole Wheat Veggie Orzo is a great example!

 
Other cheesy casseroles your family may like: Tex-Mex Chili Jack Bake and Veggie Pasta Bake.

 

 

Coming to the Blog: Indulge in Pumpkin Goodies Healthfully? Yes You Can!

 

Ceeya next Time!
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Linda Shapiro, Meal Planning Maven

30 Responses

  1. I am loving the sound of this mac!! I love that you added lots of veggies to a not typically veggie packed dish and left all the cheesy goodness~ YUM!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much! Having raised 2 very picky daughters, it became my mission to hide veggies in dishes wherever I could!
  2. What a yummy mac and cheese, Linda!
    • Linda Shapiro (Meal Planning Maven)
      Thank you Nancy!
  3. This mac and cheese sounds absolutely wonderful, Linda! What a great meal idea :)
    • Linda Shapiro (Meal Planning Maven)
      Thanks Nicole! I hope you have the chance to try it one day!
  4. I am liking the use of the yogurt versus cream. This sounds delicious! (And healthier too - I don't do healthy very often.)
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much! I often use Greek yogurt as a replacement for milk, buttermilk or cream in baked dishes. It adds a bit of tang and provides a slightly thicker texture to sauces.
  5. My kids would gobble this up! LOVE IT (I love hiding veggies in their food ;) )
    • Linda Shapiro (Meal Planning Maven)
      Fantastic Heather! I'm a grandma now so these days I'm hiding veggies in my granddaughters' food! I'm so excited that you stopped by...thank you!
  6. The perfect fake-out dish. Who would turn away mac and cheese? Great recipe.
  7. I love the added veggies. My kids would go for veggies hidden with lots of cheese :-)
  8. lydiaf1963
    The added veggies are a great idea! I've tried the butternut squash mac n cheese and I was the only one who liked it, hahaha.
  9. Love this healthy and delicious version of Mac and Cheese!
  10. This looks so awesome! I love that you added veggies to this! Healthy and still cheesy! awesome!
  11. Adding veggies to mac cheese, oh my. You have taken this dish in the right direction! So tasty!
  12. klg1982
    wow, this looks so tasty! I love Sargento Cheese. the 4 state cheddar mix is the best!!!
  13. This macaroni bake looks like some serious comfort food!
  14. Oh I know my son would love this especially with that crunchy topping!
  15. My little son would love this cheesy macaroni . Macroni with cheese and vegetables just great!!
  16. There is lots of yummy goodness in that dish, nicely done!
  17. So much YUM for the whole family!
  18. Two Healthy Kitchens
    I really love all the nutrition you jam-crammed into this lusciously creamy macaroni bake! From the Greek yogurt and all the veggies, to your suggestions to use whole grain pasta and bread crumbs! Comfort food that's good for you, too! ~Shelley
  19. You are totally inspiring me here! I have never made mac and cheese using Greek yogurt - this looks fabulous Linda!
  20. I love this combination of veggies and mac 'n cheese. I will definitely make this I know we'll enjoy it.
  21. I love this variation my sweet friend! The crunchy topping took it over the top!
  22. This is delicious, kids will love it, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much Swathi for hosting such a great party and for the kind share!
  23. Love this recipe, Linda, it looks so fresh and tasty. I also like that it can be made ahead! Pinned, stumbled and shared. Thank you for being a part of the Hearth and Soul Hop!
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much April for hosting such a great party and for the kind share!