All Recipes

Colorful Veggie Mac and Cheese

Prep

0-15 mins

Total

50 MIN

Servings

8 Servings

Ingredients

1 can

(14.5 oz.) diced tomatoes, drained

1 

small onion, quartered

2 

canned chipotle peppers in adobo sauce

1/2 cup

loosely packed fresh cilantro leaves

1 

small each green and red pepper, finely chopped

1  

small zucchini, finely chopped

1 cup

frozen corn

2 pkg

(7-1/4 oz. each) KRAFT Mac & Cheese

1 

egg, beaten

1-1/4 cups

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Instructions

Step 1

Heat oven to 350ºF.

Step 2

Blend first 4 ingredients in blender until smooth. Spoon 1/2 cup into 8-inch square baking dish. Combine remaining sauce with remaining vegetables.

Step 3

Prepare Dinners as directed on package; stir in egg and 1/2 cup mozzarella. Spoon half over sauce in dish; top with layers of half the vegetable mixture and 1/4 cup of the remaining mozzarella. Repeat layers.

Step 4

Bake 30 min. Top with remaining mozzarella; bake 5 min. Let stand 5 min. before serving.

Variation:

Before cutting the onion into wedges, cut a few thin slices from the onion. Blend remaining onion with other ingredients in blender as directed. Add onion slices to top of casserole with the remaining mozzarella before the final baking step.

Nutrition Information Per Serving: 400 Calories, 16g Total Fat, 4.5g Saturated Fat, 45mg Cholesterol, 760mg Sodium, 45g Total Carbohydrate, 3g Dietary Fiber, 4g Total Sugars, 14g Protein, N/A%DV Vitamin D, 20%DV Calcium, 10%DV Iron, N/A%DV Potassium

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