Family Style Macaroni and Cheese


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Vegetables tucked in for good measure – a sneaky way to get them past little mac and cheese fans.

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  • 1 package (16 oz.) fusilli or rotini pasta Salt
  • 2 Tbs. margarine or butter
  • 3 Tbs. all purpose flour
  • ¼ tsp. coarsely ground black pepper Pinch nutmeg
  • 4 C. reduced fat (2 %) milk
  • 1 package (8 oz.) pasteurized process cheese spread, cut up ¼ C. grated Parmesan cheese
  • 6 oz. extra sharp cheddar cheese, shredded
  • 1 package (10 oz.) frozen mixed vegetables

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In large saucepot, prepare pasta in boiling salted water as label directs. Preheat oven to 400 degrees. Meanwhile, in 3 quart saucepan, melt margarine or butter over medium heat. With wire whisk, stir in flour, pepper, nutmeg, and ½ tsp. salt: cook 1 minute, stirring constantly, until sauce boils and thickens slightly. Boil 1 minute. Stir in cheese spread, Parmesan, and 1 C. Cheddar just until cheeses melt. Remove saucepan from heat. Place frozen vegetables in colander; drain pasta over vegetables. Return pasta mixture to saucepot. Stir in cheese sauce. Transfer pasta mixture to 13 x 9 inch glass baking dish. Sprinkle with remaining ½ C. Cheddar. Bake, uncovered 20 minutes or until hot and bubbly and top is lightly browned. Makes 8 main dish servings.

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