Baked Mac and Cheese
Roasted Asparagus and Red Peppers
Ingredients
- 2 (8.5-oz) pouches microwavable elbow macaroni
- 1 (12-oz) can 2% evaporated milk
- 1½ cups shredded reduced-fat Cheddar cheese
- ½ cup organic roasted garlic mayonnaise (such as Hellman's)
- 1 Tbsp all-purpose flour
- ¾ tsp salt
- ¼ tsp cayenne pepper
- ⅔ cup panko breadcrumbs
- 2 Tbsp butter, melted
Instructions
- Preheat oven to 400°F. Heat pasta according to package directions.
- Combine milk, cheese, mayonnaise, flour, salt, and cayenne pepper; stir in pasta. Spread in an even layer in a 13- x 9-inch pan coated with cooking spray.
- Combine panko and butter; sprinkle over pasta.
- Bake 15 to 20 minutes or until golden and bubbly. Cut into squares to serve.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 lb asparagus, trimmed
- 2 red bell peppers, thinly sliced
- ½ tsp kosher salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet. Bake 10 minutes or until asparagus is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
467
|
57
|
524
|
| Fat (g) | 27 | 4 | 31 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 42 | 5 | 47 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 836 | 243 | 1079 |
Quick & Healthy Meal Plan
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