Creamy Veggie-Loaded Baked Mac & Cheese

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

Creamy Veggie-Loaded Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Veggie-Loaded Baked Mac & Cheese

Enjoy this twist on a classic comfort dish with whole-wheat macaroni enveloped in a creamy, baked sauce featuring low-fat cheddar, non-fat Greek yogurt, and a medley of colorful vegetables. Each bite is a delightful blend of textures and flavors – perfectly balancing indulgence and nutrition.

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NUTRITION

505kcal
Protein
32g
Fat
13.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

50g Whole-Wheat Elbow Macaroni

1 oz Low-Fat Cheddar Cheese

1/2 cup Low-Fat Milk

1/2 cup Non-Fat Greek Yogurt

1 cup Mixed Vegetables

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Cook the whole-wheat elbow macaroni in boiling water until just al dente, about 7-8 minutes. Drain and set aside.

  • 3

    In a medium saucepan, warm olive oil over medium heat. Stir in the whole wheat flour to create a roux, cooking for about 1 minute.

  • 4

    Slowly whisk in the low-fat milk and bring to a simmer until the mixture thickens slightly.

  • 5

    Remove the saucepan from heat. Stir in the low-fat cheddar cheese and non-fat Greek yogurt until a creamy sauce forms; season with salt and pepper.

  • 6

    Fold in the mixed vegetables and cooked macaroni, ensuring an even coating with the creamy sauce.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 15-20 minutes until the top is lightly golden and the casserole is heated through.

  • 8

    Remove from the oven, let it cool for a few minutes, and serve warm.

Creamy Veggie-Loaded Baked Mac & Cheese

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

Creamy Veggie-Loaded Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Veggie-Loaded Baked Mac & Cheese

Enjoy this twist on a classic comfort dish with whole-wheat macaroni enveloped in a creamy, baked sauce featuring low-fat cheddar, non-fat Greek yogurt, and a medley of colorful vegetables. Each bite is a delightful blend of textures and flavors – perfectly balancing indulgence and nutrition.

NUTRITION

505kcal
Protein
32g
Fat
13.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

50g Whole-Wheat Elbow Macaroni

1 oz Low-Fat Cheddar Cheese

1/2 cup Low-Fat Milk

1/2 cup Non-Fat Greek Yogurt

1 cup Mixed Vegetables

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Cook the whole-wheat elbow macaroni in boiling water until just al dente, about 7-8 minutes. Drain and set aside.

  • 3

    In a medium saucepan, warm olive oil over medium heat. Stir in the whole wheat flour to create a roux, cooking for about 1 minute.

  • 4

    Slowly whisk in the low-fat milk and bring to a simmer until the mixture thickens slightly.

  • 5

    Remove the saucepan from heat. Stir in the low-fat cheddar cheese and non-fat Greek yogurt until a creamy sauce forms; season with salt and pepper.

  • 6

    Fold in the mixed vegetables and cooked macaroni, ensuring an even coating with the creamy sauce.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 15-20 minutes until the top is lightly golden and the casserole is heated through.

  • 8

    Remove from the oven, let it cool for a few minutes, and serve warm.