Made with AI
Spicy Veggie Baked Mac and Cheese
50 min 186 kcal per serving Medium
Ingredients
4 Servings
- whole wheat macaroni200 g
- low-fat milk200 ml
- reduced-fat mozzarella cheese50 g
- sharp cheddar cheese30 g
- light butter15 g
- all-purpose flour10 g
- red bell pepper, diced1 small (about 100g)
- jalapeño, minced1 small (about 15g)
- smoked paprika0,5 tsp
- panko breadcrumbs20 g
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Cook the whole wheat macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- 3
In a medium saucepan, melt the light butter over medium heat. Add the all-purpose flour and whisk constantly for about 1 minute to form a roux.
- 4
Gradually pour in the low-fat milk, whisking continuously to avoid lumps. Cook for 2-3 minutes until the sauce thickens.
- 5
Add the reduced-fat mozzarella cheese and sharp cheddar cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
- 6
Stir in the smoked paprika, diced red bell pepper, and minced jalapeño. Cook for another 2 minutes until the veggies begin to soften.
- 7
Add the cooked macaroni to the cheese and veggie sauce. Mix well to combine.
- 8
Pour the mixture into a lightly greased baking dish. Sprinkle the panko breadcrumbs evenly over the top.
