Veggie Mac and Cheese
INGREDIENTS
•
1/2
•
cup panko bread crumbs
•
1/4
•
teaspoon paprika
•
8
•
ounces dried whole grain elbow macaroni (about 2 cups)
•
1
•
cup sliced carrots
•
1
•
cup green beans cut into 1-inch pieces
•
2/3
•
cup finely chopped onion
•
2
•
cups small broccoli florets
•
1 3/4
•
cups fat-free milk
•
3
•
tablespoons all-purpose flour
•
1/2
•
teaspoon salt
•
1/8
•
teaspoon black pepper
•
3
•
ounces reduced-fat cream cheese (Neufchatel)
•
1 1/2
•
teaspoons Dijon-style mustard
•
2
•
cups shredded reduced-fat Mexican-style four cheese blend (8 oz.)
•
Nonstick cooking spray
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