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Creamy Vegetable Mac & Cheese

Fuel your body with this creamy vegetable mac and cheese—packed with whole wheat pasta, calcium-rich cheese, and fiber-filled veggies. Budget-friendly, easy to make, and perfect for busy weeknights!
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Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • 1 Saucepan
  • 1 Spatula  

Ingredients
  

  • 1 1/2 cups whole wheat elbow macaroni or other whole wheat pasta
  • 2 Tbsp nonfat dry milk powder or 1 cup UHT milk, skip water if using this
  • 1 cup water if using dry milk
  • 1 cup low-fat shredded cheddar cheese
  • 1 cup cooked mixed vegetables fresh, frozen or canned (drained)
  • 1 Tbsp butter optional for creaminess
  • 1 tsp garlic powder or onion powder optional
  • salt & pepper shakers to taste

Instructions
 

  • Cook pasta according to package directions. Drain and set aside.
  • In a saucepan, combine dry milk powder and water (or use 1 cup UHT milk). Heat gently over medium heat.
  • Stir in cheese until melted and smooth. Add butter if using.
  • Mix in cooked vegetables and warm through.
  • Add cooked pasta and stir to coat. Season to taste with salt, pepper, and optional spices.
  • Serve warm.

Notes

  • Use any shape pasta or any leftover cooked veggies.
  • Add canned tuna or beans for a protein boost.
  • Can be made on a hot plate or single burner.
Keyword dry milk, low-fat cheese, mixed vegetables, UHT milk, whole wheat pasta