Roasted Veggie Mac and Cheese
2 cups of elbow macaroni, cooked al dente
2 tbsp flour
2 tbsp butter
1 1/2c 2% milk
1c low fat shredded sharp cheddar cheese
garlic, cayenne, salt and pepper to taste
1 head of cauliflower, cut into tiny florets
2 large zucchini, cut into small pieces same size as florets
Preheat oven to 425 degrees F
On a baking sheet lined with foil, add the vegetables and coat with cooking spray, salt and pepper. Bake for about 30 minutes or until and ONLY until the veggies have browned nicely 😉
Heat a medium saucepan on medium high heat. Add butter and flour and whisk well, add milk and continue to whisk until sauce thickens. This is where I added spices like garlic, pepper and salt. This process takes a few minutes.
Once thickened add the roasted vegetables and macaroni. Stir well and continue to add seasonings as desired.
Carbohydrate exchanges for diabetics: 2
Why this works: The total calories in a serving (1c) of macaroni and cheese is approximately 500-600 calories in just one cup!
This is 263 in two cups. Adding the roasted vegetables that have a crispy texture and bulk up the dish instead of adding more macaroni and breadcrumbs saves you 250-350 calories!
What does 300 calories look like? A good bootcamp workout, 1 very large slice of pizza, a WHOLE OTHER MEAL if you’re trying to lose weight!
Lose the calories…..not the food