Healthy Baked Mac and Cheese with Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Baked Mac and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on a classic comfort dish with whole wheat macaroni mingling with a creamy, reduced-fat cheese sauce, loaded with vibrant steamed broccoli and carrots, finished with a dollop of cottage cheese for an extra protein boost. This baked dish strikes a perfect balance between creamy indulgence and nourishing vegetables for a satisfying meal any time of the day.

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NUTRITION

548kcal
Protein
36.6g
Fat
12.8g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat macaroni (140g)

1/2 cup shredded reduced-fat cheddar cheese (56g)

1/2 cup skim milk (122g)

1 cup steamed broccoli florets (156g)

1/2 cup diced carrots (61g)

1/4 cup low-fat cottage cheese (62g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Lightly steam the broccoli florets and dice the carrots if not pre-cut, then set aside.

  • 4

    In a medium saucepan over low heat, combine the skim milk and reduced-fat cheddar cheese. Stir continuously until the cheese is melted and a smooth sauce forms.

  • 5

    Mix in the cooked macaroni, steamed broccoli, and diced carrots into the cheese sauce. Stir well to evenly coat the pasta and veggies.

  • 6

    Transfer the mixture to a lightly greased baking dish. Dot the top with low-fat cottage cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the top is slightly golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Healthy Baked Mac and Cheese with Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Baked Mac and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on a classic comfort dish with whole wheat macaroni mingling with a creamy, reduced-fat cheese sauce, loaded with vibrant steamed broccoli and carrots, finished with a dollop of cottage cheese for an extra protein boost. This baked dish strikes a perfect balance between creamy indulgence and nourishing vegetables for a satisfying meal any time of the day.

NUTRITION

548kcal
Protein
36.6g
Fat
12.8g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat macaroni (140g)

1/2 cup shredded reduced-fat cheddar cheese (56g)

1/2 cup skim milk (122g)

1 cup steamed broccoli florets (156g)

1/2 cup diced carrots (61g)

1/4 cup low-fat cottage cheese (62g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Lightly steam the broccoli florets and dice the carrots if not pre-cut, then set aside.

  • 4

    In a medium saucepan over low heat, combine the skim milk and reduced-fat cheddar cheese. Stir continuously until the cheese is melted and a smooth sauce forms.

  • 5

    Mix in the cooked macaroni, steamed broccoli, and diced carrots into the cheese sauce. Stir well to evenly coat the pasta and veggies.

  • 6

    Transfer the mixture to a lightly greased baking dish. Dot the top with low-fat cottage cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the top is slightly golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving.