BrokeAss Gourmet

BrokeAss Gourmet

Veggie Bin Mac-and-Cheese

  • Prep Time 0:15
  • Cook Time 0:25
  • Estimated Cost $15.00
  • 3 Comments

Macaroni-and-cheese is unhealthy. You will get no argument from me there. I mean, pasta, cheese, butter, bread crumbs? These are not the makings of a healthy dinner. Problem is, it’s really tasty. So tonight, upon developing a craving for some creamy-carb-y goodness, I set about creating a mac-and-cheese that would taste delicious but not leave me feeling sorry/guilty afterward (note: this is a good rule for many things in life). I was successful.

By the way, these are the veggies I had around. No need to only use the listed vegetables—just use what you have on hand.

Ingredients

  • 1/2 lb whole wheat penne $2
  • 2 tbsp plus one tsp. olive oil Pantry
  • 3 tbsp flour Pantry
  • 3/4 cup milk $1.50 for a pint
  • 2/3 cup shredded reduced fat cheddar $3
  • 1 large tomato, diced $1
  • 2 carrots, diced $1
  • 2 cups spinach, cleaned and dried $1
  • 1 head broccoli, including stems, chopped $1
  • 1/2 white onion, chopped $0.50
  • 2 cloves garlic, chopped Pantry
  • 1 small bunch basil, chopped $1
  • 1 tsp chili powder $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1/8 cup breadcrumbs $1.50

Recipe Serves 3-4

Directions

  1. Preheat oven to 400 degrees F. Grease an 8" square casserole pan or pie pan.
  2. Cook pasta in salted water according to package directions. Drain, return to the pot, and set aside.
  3. Heat the 2 tbsp olive oil in a small pot over medium-high heat. Sprinkle in the flour and whisk it together with the oil to form a sticky dough. Slowly whisk in the milk until a roux forms. Add a little water to thin out if necessary. Sprinkle in the cheese and whisk until smooth. Add the chili powder and salt and pepper to taste. Remove from heat and set aside.
  4. Heat the remaining tsp. of olive oil in a frying pan over medium-high heat. Add the onions and garlic and cook until soft, about 1 minute. Add the broccoli, carrots and spinach and cook for 2-3 minutes or until carrots become slightly soft. Remove from heat and set aside.
  5. Pour the cheese sauce over the pasta and stir well to coat. Stir in the cooked vegetables, tomato and the basil. Pour the entire mixture into the prepared pan and sprinkle the breadcrumbs over the top.
  6. Bake for 12-15 minutes until breadcrumbs become crisp and the top is slightly browned.

Category: Meals

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What They're Saying

Jim Stewart, on Jul 13, 08:42 AM, wrote:

Good morning Miz Moskowitz! Wish i was 45 yrs younger & single. I’d be knocking at your door every day..what a great cook you are…AMORE!!!!

Trish, on Jul 22, 10:36 AM, wrote:

I notice that tomato is mentioned in the “Directions” but not listed as an ingredient. Did you used diced tomato from the can or did you just chop up any kind of tomato? Does it matter if it still has the skin on? BTW your website is great and very helpful. Any bread recipes so I can save money on buying bread? (specifically fluffy whole wheat bread w/ sunflower seeds or something like that) I have a mixer at home with a knead hook attachment.

Keith and Tanya, on Jul 27, 08:58 PM, wrote:

This was so amazing!! I used panko bread crumbs instead of regular bread crumbs….The vegetables mixed with the cheese sauce is really scrumptious, filling, but not too heavy! Enjoy! :)