Macaroni and Cheese with Glazed Veggies

Ingredients

• 2 cups uncooked macaroni noodles
• nonstick cooking spray
• ½ cup chopped onions, about one medium onion
• ¾ cup evaporated skim milk
• 1 egg, beaten
• ½ teaspoon ground black pepper
• 1¾ cups shredded low-fat Cheddar cheese
• 4 cups frozen mixed vegetables (any kind)
• 1 teaspoon grated orange peel
• ½ cup 100% orange juice
• 1 Tablespoon Dijon-style mustard
• 1 teaspoon low-sodium soy sauce

Directions

1. Cook the macaroni noodles according to the package directions; drain and set aside.
2. Preheat oven to 350˚F.
3. Spray a skillet with nonstick cooking spray and heat over medium heat. Add onions to skillet and sauté until tender, about 3 minutes.
4. Add evaporated milk, egg, ground black pepper, and 1½ cups cheese; mix until smooth.
5. Add cooked macaroni noodles to the cheese sauce and stir until well coated.
6. Spray a casserole dish with nonstick cooking spray. Pour the mixture into the casserole dish and sprinkle the top with the remaining ¼ cup cheese.
7. Bake for 25 minutes or until the top bubbles and begins to brown.
8. While the macaroni and cheese are baking, cook mixed vegetables in a microwave safe dish according to the instructions on the package.
9. Combine the remaining ingredients in a small bowl and stir until well blended.
10. Drain vegetables and toss with the orange juice mixture. Serve hot – 1 cup macaroni with 3/4 cup of vegetables.

Nutrition Information

Nutrients	Amount
Calories	457
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	52 mg
Sodium	597 mg
Total Carbohydrates	73 g
Dietary Fiber	10 g
Total Sugars	0 g
Added Sugars included
Protein	27 g

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