Makes: 5 Servings

Macaroni and Cheese with Glazed Veggies

Try using sharp cheddar cheese to kick up the flavor in this family favorite.   

Prep time: 15 minutes

Cook time: 30 minutes


  • 2 cups uncooked macaroni noodles
  • nonstick cooking spray
  • ½ cup chopped onions, about one medium onion
  • ¾ cup evaporated skim milk
  • 1 egg, beaten
  • ½ teaspoon ground black pepper
  • 1¾ cups shredded low-fat Cheddar cheese
  • 4 cups frozen mixed vegetables (any kind)
  • 1 teaspoon grated orange peel
  • ½ cup 100% orange juice
  • 1 Tablespoon Dijon-style mustard
  • 1 teaspoon low-sodium soy sauce

Serving Size: 1 cup pasta, 3/4 cup veggies

Total Fat6 g
Saturated Fat2 g
Cholesterol52 mg
Sodium597 mg
Total Carbohydrate73 g
Dietary Fiber10 g
Total Sugars0 g
Added Sugars included0 g
Protein27 g


  1. Cook the macaroni noodles according to the package directions; drain and set aside.
  2. Preheat oven to 350˚F.
  3. Spray a skillet with nonstick cooking spray and heat over medium heat. Add onions to skillet and sauté until tender, about 3 minutes.
  4. Add evaporated milk, egg, ground black pepper, and 1½ cups cheese; mix until smooth.
  5. Add cooked macaroni noodles to the cheese sauce and stir until well coated.
  6. Spray a casserole dish with nonstick cooking spray. Pour the mixture into the casserole dish and sprinkle the top with the remaining ¼ cup cheese.
  7. Bake for 25 minutes or until the top bubbles and begins to brown.
  8. While the macaroni and cheese are baking, cook mixed vegetables in a microwave safe dish according to the instructions on the package.
  9. Combine the remaining ingredients in a small bowl and stir until well blended.
  10. Drain vegetables and toss with the orange juice mixture. Serve hot – 1 cup macaroni with 3/4 cup of vegetables. 

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