Mac and Cheese with Veggies and Cracker ToppingTell a Friend
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Add some grated and thinly sliced veggies to this delicious mac and cheese dish, then playfully top with some cheese crackers or whatever you like for some added crunch! This would also make a great meat-free main dish.
Prep Time: 20 min(s)
Cook Time: 45 min(s)
Recipe Type: Public
Posted By: mcarradmin
Posted On: Apr 14, 2014
Number of Servings:
- 2 cups - macaroni pasta
- 4 tablespoons - unsalted butter divided
- 1 cups - finely chopped onion
- 1 cups - shredded carrots
- 1 - medium yellow squash halved lengthwise, thinly sliced
- 3/4 cups - cherry tomatoes diced
- 3 cups - shredded extra-sharp cheddar cheese divided
- 1/2 cups - sour cream
- 1/2 cups - whole milk
- 2 - large eggs
- 1 teaspoons - kosher salt
- 1/2 teaspoons - ground black pepper
- 2 cups - cheese crackers lightly crushed
Heat the oven to 400° F. In a large pot of boiling salted water, undercook pasta, about 7 minutes. Drain and transfer to a large bowl. Add 3 Tbsp of the butter to pasta and toss to coat.
In a medium saucepan heat the remaining tablespoon of butter over medium heat. Add the onion and cook, stirring occasionally, until tender and starting to color, about 5 minutes. Add the carrots and squash and cook until carrots are tender, 5 minutes. Add tomatoes and cook for 1 minute.
Transfer the vegetables to the bowl with the pasta. Add 2 cups of the cheddar cheese, the sour cream, milk, eggs, salt and pepper; stir until well combined. Transfer the mixture to a 9-by-9-inch baking dish and scatter the remaining 1 cup cheddar cheese on top. Top with the crushed cheese crackers (or topping or your choice).
Cover with foil and bake for 15 minutes; uncover and bake for an additional 10 minutes until pasta is hot and top is lightly crusted. Serve immediately.