Low-Fat Easy Macaroni and Cheese with Vegetables

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. In large pot of boiling water, cook pasta until tender but firm.
  2. Meanwhile, steam or boil carrots for 4 minutes.
  3. Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot.
  4. In small saucepan, heat milk over medium heat, until steaming.
  5. Whisk in cream cheese until smooth.
  6. Stir in basil.
  7. Add to pasta along with vegetables, cheeses and green onions.
  8. Toss to mix and season with salt and pepper to taste.

Reviews

(5)
Most Helpful

This is a nice lower fat version. I used frozen peas and carrots and shell pasta. The peas and carrots were added the last couple of minutes that the pasta was cooking. I did end up using additional non-fat milk and grated cheddar cheese. I think next time I might try the part-skim mozzarella. For additional protein a 6 oz can of drained tuna was added.

PaulaG October 29, 2009

This was SUPER! I doubled the recipe (had extra mac) and used bits and pieces of the cheeses I needed to use that were in the fridge. Also used a combo of half & half and heavy cream, which were also in need of use. Son, hubby and I all enjoyed. :) Thanks so much!

JulieMouse83 August 01, 2009

I thought this was yummy, and I used it as a guide, too. I bought green beans by accident, but my boyfriend said he thinks he would have liked them better since he wouldn't have to chase peas around his plate. I also added an extra tablespoon of cream cheese, and I prolly double the amount of shredded cheese. But it was really yummy. I like that the sauce ended up having a pesto-alfredo taste to it.

Abbs <3 March 06, 2009

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