Recipe

Tasty Mixed-up Mac And Cheese Recipe

	Canned_food_fan / All my dishes 1 month, 4 weeks ago Vegaphobes won’t know that this mac and cheese harbors a can of carrots. Shhh. The casserole has three recipe variations for adventurous eaters – Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown must... More Prep:10m Cook:40m Servings:8	Canned_food
	mac n cheese

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Ingredients

1 can (14.5 ounces) sliced carrots, drained and rinsed

2 cans (18 oz each) ready-to-serve, low -sodium or regular creamy mushroom soup

1 extra-large egg, lightly beaten

1 package (8 ounces) shredded, Colby jack cheese

1 pound elbow macaroni, cooked according to package directions, slightly cooled

Salt and ground black pepper, to taste (optional)

Non-stick spray oil

Directions

Preheat oven to 350°F.

Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.

Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.

Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.

Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.

Pasta Florentine

Ingredients:

1 teaspoon extra-virgin olive oil

1/2 teaspoon minced garlic

1/2 cup drained, canned, unsalted, chopped spinach

3 cups hot mac and cheese (from recipe above)

2 tablespoons finely shredded, imported Parmesan cheese

Preparation Time: 3 minutes

Cook Time: 3 minutes

Preparation:

Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes.

Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV

* Daily Value

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Macaroni, Ham and Cheddar

Ingredients:

2 ounces lean, low-sodium baked ham, diced or 2 ounces canned ham

1/4 cup shredded, sharp Cheddar cheese

1/2 teaspoon spicy brown mustard

3 cups hot mac and cheese (from recipe above)

Preparation Time: 2 minutes

Preparation:

Mix the ham, cheese and mustard with 2 portions, or approximately 3 cups, of hot mac and cheese, and serve.

Servings: 2

Nutrition Information Per Serving: Calories 510; Total fat 22g; Saturated fat 10g; Cholesterol 90mg; Sodium 720mg; Carbohydrate 53g; Fiber 3g; Protein 26g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 20%DV

* Daily Value

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Pasta Shrimp Parmesan

Ingredients:

1 teaspoon extra-virgin olive oil

1/2 teaspoon minced garlic

1/3 cup canned pasta sauce

2 ounces canned, tiny shrimp, drained

3 cups hot mac and cheese (from recipe above)

2 tablespoons finely shredded, imported Parmesan cheese

Cook Time: 3 minutes

Preparation:

Heat the olive oil in a small skillet over medium-heat. Add the garlic and cook until aromatic, about 10 seconds. Add the pasta sauce and shrimp, and heat through, 2 to 3 minutes.

Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 520; Total fat 21g; Saturated fat 8g; Cholesterol 135mg; Sodium 840mg; Carbohydrate 59g; Fiber 4g; Protein 25g; Vitamin A 130%DV*; Vitamin C 6%DV; Calcium 35%DV; Iron 20%DV

* Daily Value

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