Dinner

Zucchini and Carrot Baked Mac&Cheese is for Dinner.

Zucchini and Carrot Baked Mac&Cheese takes several minutes to prepare.

Zucchini and Carrot Baked Mac&Cheese takes several minutes to cook.

Zucchini and Carrot Baked Mac&Cheese makes 8 servings.

The ingredients for Zucchini and Carrot Baked Mac&Cheese are:

1 cup cornflakes, crushed
1 cup fresh spinach
1 cup fat free milk
2 tablespoons all-purpose flour
1 cup shredded low-fat Cheddar cheese
1 1/2 cup low-fat cottage cheese
1 zucchini, grated
1 carrot, grated
1 onion, chopped
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Here is how you make Zucchini and Carrot Baked Mac&Cheese:

Put a large pot of water on to boil. Preheat oven to 450 degrees F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.Heat milk in a large heavy saucepan over medium-high heat until steaming. Add flour to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, carrot, zucchini, onion, salt and pepper.Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Layer the spinach on top. Top with the remaining pasta; sprinkle with the crushed cornflakes.Bake the casserole until bubbly and golden, 25 to 30 minutes.Number of Servings: 8Recipe submitted by SparkPeople user FAELFE.

The nutritional information for Zucchini and Carrot Baked Mac&Cheese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 176.3

• Total Fat: 4.2 g
• Cholesterol: 4.0 mg
• Sodium: 292.3 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 3.3 g
• Protein: 13.8 g