Cheesy Carrot Mac & Cheese- Anti-cancer recipes- Cook for Your Life

Cheesy Carrot Mac & Cheese

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Mac & Cheese has to be one of the most universally loved comfort foods on the planet. It sticks to your ribs when you need extra calories during treatment, and is easy to eat...


Ingredients


  • ½ cup plain yogurt
  • 1 large egg
  • Salt and pepper, to taste
  • 1 teaspoon Dijon mustard
  • 1 cup whole wheat macaroni
  • 1 cup grated carrot
  • 1 cup finely chopped cauliflower florets
  • 2 tablespoons butter
  • 1½ cups grated sharp cheddar cheese
  • ½ cup cubed stale bread

Nutrition Facts

Calories

270 cals

Fat

17 g

Saturated Fat

10 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

18 g

Sugar

3 g

Fiber

1 g

Protein

13 g

Sodium

286 mg

Directions

  1. Preheat the oven to 400 degrees and grease a 9 x 9 x 2–inch baking pan. Set aside.
  2. In a small bowl, whisk together the yogurt, egg, a pinch of salt, freshly cracked black pepper, and Dijon together until well blended. Set aside.
  3. Bring a pot of salted water to a boil. Add the macaroni and cook for 3 minutes less than package instructions. Add the grated carrot and chopped cauliflower, cook for 2 minutes. Drain.
  4. In a large bowl mix the drained macaroni and vegetables with the butter and 1 cup of the grated cheese, mixing until the butter has melted. Stir in the yogurt mixture.
  5. Pour into the prepared baking pan. Top with cubed bread and then sprinkle the remaining ½ cup of cheese. Bake for 30 minutes or until set and the top is golden brown. Serve.

Chef Tips

This dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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