About the Recipe
Nonstick cooking spray
2 cups uncooked macaroni noodles
½ cup chopped onions
¾ cup evaporated skim milk
1 egg, beaten
½ teaspoon ground black pepper
1¾ cups shredded lowfat Cheddar cheese
4 cups frozen mixed vegetables (corn, carrots, lima beans, peas, green beans)
1 teaspoon grated orange peel
½ cup 100% orange juice
1 tablespoon Dijon-style mustard
1 teaspoon low-sodium soy sauce
Cook the macaroni noodles according to the package directions; drain and set aside.
Place an oven rack in the middle of the oven. Preheat oven to 350˚F.
Spray a skillet with nonstick cooking spray and heat over medium heat.
Add onions to skillet and sauté until tender, about 3 minutes.
Add evaporated milk, egg, ground black pepper, and 1½ cups cheese; mix until smooth.
Add cooked macaroni noodles to the cheese sauce and stir until well coated.
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.
Bake for 25 minutes or until the top bubbles and begins to brown.
While the macaroni and cheese is baking, cook mixed vegetables in a microwave safe dish according to the instructions on the package.
Combine the remaining ingredients in a small bowl and stir until well blended.
Drain vegetables and toss with the orange juice mixture.
Serve 1 cup of macaroni and cheese alongside ¾ cup of glazed vegetables.