Veggie Mac & Cheese


  • 1 slice whole wheat bread (optional)
  • ½c onion
  • 1 tablespoon of minced garlic
  • 2 tablespoons whole wheat flour
  • 1½c milk
  • ½ cup broth
  • ¼ teaspoon black pepper
  • 1¼c cheddar cheese
  • Parmesan
  • 4c chopped fresh spinach
  • 2c uncooked whole wheat macaroni
  • 1½c grape tomatoes, halved
  • ¼c peas
  • salt, pepper & Italian seasoning


  • Preheat oven to 375°.
  • Place tomatoes in a 13×9″ baking dish coated with cooking spray. Sprinkle with black pepper. Bake for 30 minutes, stirring occasionally.
  • Cook macaroni al dente, set aside.
  • Place bread in food processor with Italian seasoning, salt and pepper. Grind into crumbs. (optional)
  • Saute onions and garlic with a small amount of chicken broth, salt and pepper for a few minutes, until soft and translucent.
  • Slowly add flour. Cook 1 minute, stirring constantly. Gradually add milk and broth, whisk constantly until blended.
  • Bring to a boil; cook 2 minutes. Turn heat off.
  • Add cheese, salt and pepper. Stir until melted.
  • Add spinach, tomatoes and macaroni, stir until blended. Sprinkle in peas and stir.
  • Spoon mixture back into baking dish re-coated with cooking spray.
  • Sprinkle with breadcrumbs and Parmesan.
  • Bake at 375° for 20 minutes. Broil for a few minutes until breadcrumbs are golden.


Feel free to add more (or different) vegetables as desired. I tend to go heavy on the peas and onions! Tastes delicious as a post-run lunch the next day with some hot sauce J


How are you LIVING FREE?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s