Baked Vegetable Macaroni Pie Recipe
This mac and cheese will make you swoon, and it even incorporates a classic baking technique. Whether you call it a macaroni pie or mac and cheese, this recipe is loaded with vegetables. Creamy and delicious, it can be enjoyed with a large plate of leafy greens on the side.
Baked Vegetable Macaroni Pie Recipe
6
servings15
minutes35
minutes378
kcalIngredients
1 (16-ounce) package whole-wheat macaroni
1 small yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, thinly sliced
1/4 teaspoon freshly ground black pepper
2 tablespoons chickpea flour 1 cup fat-free milk
2 cups grated reduced-fat sharp Cheddar cheese
2 large zucchini, finely grated and squeezed dry
2 roasted red peppers, chopped into 1/4-inch pieces
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil.
- Add the macaroni and cook for 2 to 5 minutes, or until al dente.
- Drain the macaroni, reserving 1 cup of the pasta water for the cheese sauce. Rinse under cold running water, and transfer to a large bowl.
- In a large cast iron skillet, warm the pasta water over medium heat.
- Add the onion, garlic, celery, and pepper. Cook for 3 to 5 minutes, or until the onion is translucent.
- Add the chickpea flour slowly, mixing often.
- Stir in the milk and cheese until a thick liquid is formed. It should be about the consistency of a smoothie.
- Add the pasta to the cheese mixture along with the zucchini and red peppers. Mix thoroughly so the ingredients are evenly dispersed.
- Cover the skillet tightly with aluminum foil, transfer to the oven, and bake for 15 to 20 minutes, or until the cheese is well melted.
- Uncover and bake for 5 minutes, or until golden brown.
Notes
- Serving size is 3/4 Cup
Nutrition Facts
6 servings per container
- Amount Per ServingCalories378
- % Daily Value *
- Total Fat
4g
7%
- Cholesterol 9mg 3%
- Sodium 332mg 14%
- Total Carbohydrate
67g
23%
- Dietary Fiber 8g 32%
- Sugars 6g
- Protein 24g 48%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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