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Macaroni and Cheese with Glazed Vegetables




Cook Time




45 Min

About the Recipe

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  • 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​


  1. Cook the macaroni noodles according to the package directions; drain and set aside. 

  2. Place an oven rack in the middle of the oven. Preheat oven to 350˚F. 

  3. Spray a skillet with nonstick cooking spray and heat over medium heat.

  4. Add onions to skillet and sauté until tender, about 3 minutes. 

  5. Add evaporated milk, egg, ground black pepper, and 1½ cups cheese; mix until smooth. 

  6. Add cooked macaroni noodles to the cheese sauce and stir until well coated. 

  7. Spray a casserole dish with nonstick cooking spray

  8. Pour the mixture into the casserole dish and sprinkle the top with the remaining ¼ cup cheese.

  9. Bake for 25 minutes or until the top bubbles and begins to brown.

  10. While the macaroni and cheese is baking, cook mixed vegetables in a microwave safe dish according to the instructions on the package.

  11. Combine the remaining ingredients in a small bowl and stir until well blended.

  12. Drain vegetables and toss with the orange juice mixture.

  13. Serve 1 cup of macaroni and cheese alongside ¾ cup of glazed vegetables.

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