Recipe Creator: Nita Sharda, Carrots and Cake
With approximately 3 cups of veggies, this protein and fiber packed nutritious mac n' cheese recipe, courtesy of our nutrition expert Nita Sharda of Carrots and Cake Balanced Nutrition Counselling, is guilt-free and freezes well for a quick weeknight meal. Discover more delicious and healthy recipes from Carrots and Cake.Photo Credit: Ceone Dyck
- 1 cup elbow pasta
- ¾ cup red lentils, uncooked
- 2 tbsp canola oil or butter
- 1 onion, diced
- 1 red pepper, diced
- 1 cup broccoli, chopped into small florets
- 1 cup spinach, thinly chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp cayenne
- 1 tsp black pepper
- 2 tbsp all purpose flour
- 1 can (370mL) Evaporated Milk (I used 2% MF)
- 1 cup Bothwell Mild Cheddar
- Preheat oven to 350 degrees.
- Cook elbow pasta according to package directions, until al dente. Drain and set aside.
- Cook red lentils according to package directions. Once lentils are cooked through, set aside.
- In a separate large pot, heat butter or canola oil. Add in onion and cook until translucent.
- Once onion is cooked through, add in remaining vegetables, garlic and spices. Saute for 10 - 15 minutes until vegetables are softened. I prefer to add my spinach last as it requires very little heat.
- Sprinkle vegetables with flour, ensuring the mixture is well coated.
- Add evaporated milk and ¾ cup of cheese, leaving some cheese for the last step.
- Add in cooked pasta and lentils to the vegetable mixture and combine thoroughly.
- Place mixture in a 9 x 13 dish, or two 8 x 8 dishes. Top with remaining cheese.
- Bake for 20 - 25 minutes until cheese is bubbly.