This Vegetable Macaroni and Cheese Recipe is a healthy vegetarian dish from the cookbook “Laurel’s Kitchen”.
Vegetable Macaroni and Cheese Recipe
Ingredients:
1/4 cup margarine
2 green onions (sliced)
3 tablespoons whole wheat flour
2 cups milk, 1/4 cup chopped parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon thyme
dash garlic
dash nutmeg
1 cup low-fat cottage cheese
4 cups cooked whole wheat or whole wheat-soy macaroni or noodles (8-ounce package)
1/4 cup toasted wheat germ
3 cups cut-up cooked vegetables
1 cup grated cheddar or Swiss cheese
1 cup whole-grain bread crumbs
1/2 teaspoon pepper
1/4 teaspoon thyme
dash garlic
dash nutmeg
1 cup low-fat cottage cheese
4 cups cooked whole wheat or whole wheat-soy macaroni or noodles (8-ounce package)
1/4 cup toasted wheat germ
3 cups cut-up cooked vegetables
1 cup grated cheddar or Swiss cheese
1 cup whole-grain bread crumbs
Preheat oven to 350 degrees.
Saute onions in margarine until soft. Blend in flour and cook over medium heat several minutes, stirring constantly. Slowly add
the milk, continuing to stir. Add the cottage cheese and seasonings. Cook until sauce thickens. Combine noodles, vegetables, and
sauce, and pour into greased 2 1/2-quart baking dish. Top with cheese and bread crumbs. Bake until piping hot and bubbly (15 to 20
minutes). Serves 6 to 8.
Read more about vegetarian meals: Laurel’s Kitchen: Vegetarian Meal
Recipes.
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