HEALTHY MAC N CHEESE

A family favorite, I’ll do anything to get those vegetables in…

SERVES 8

2 bags frozen or fresh vegetables: Anything that you like, I use frozen vegetable medley of carrots, broccoli, cauliflower, or 1 bag frozen spinach (thawed and excess water squeezed out), fresh sliced mushrooms and onions, and sometimes I will add diced tomatoes too (really good)! Be creative, just get those veggies in…

12 oz. your favorite macaroni, I use Jovial from Italy

16 oz. shredded cheese – Mozzarella (recommended), sharp cheddar, Monterey jack, Italian blend, or pepper jack

1 c. low fat milk

1 large chicken breast, shredded (optional)

Regular or Dijon Mustard

Sea salt and black pepper

Method

Preheat oven to 350

Cook macaroni as directed

Mix hot macaroni, cheese, and vegetables. Then add 1 c. low fat milk, and 1-2 tsp. of regular or Dijon mustard, and salt and pepper

Add chicken (optional)

Bake 30 minutes at 350

Nutrition facts per serving: Calories 355, Carbohydrates 34g, Protein 25g, Fat 12g