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