Baked Macaroni and Cheese Primavera

Kitchen Tested
  • Yield servings

Everyone loves macaroni and cheese and everyone loves pasta primavera, so what's not to love about this cheesy combination?


2 tablespoons (1/4 stick) margarine
1/3 cup all-purpose flour
2 cups skim milk
1 cup shredded reduced-fat Monterey Jack cheese
1 cup shredded reduced-fat Cheddar cheese
3 cups broccoli florets
1 (12-ounce) package cooked elbow macaroni
1 (10-ounce) package frozen peas
1 red bell pepper, seeded and chopped
Salt and pepper to taste


  1. Preheat oven to 350F.
  2. Melt margarine in a medium saucepan, stir in flour, and cook, stirring, 1 minute. Gradually stir in milk and heat to boiling, stirring constantly, until thickened. Remove from heat and add cheeses, stirring until melted.
  3. Meanwhile, cook broccoli florets in a microwave-proof bowl with a little water in the microwave, about 4 minutes, until crisp-tender.
  4. Combine cooked macaroni, broccoli, peas, red pepper and cheese sauce in a large bowl. Season with salt and pepper.
  5. Spoon mixture into a 2-quart casserole coated with nonstick cooking spray. Sprinkle with paprika. Bake, covered, 20 minutes. Uncover and continue baking 10 minutes, until golden.



Get every new post delivered to your Inbox.

Join 235 other followers