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4 servings, 1 cup each
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Serve with a glass of fat-free milk and an apple.
Substitute 2 cups thawed frozen cauliflower florets, frozen peas or shredded sweet potatoes for the carrots and zucchini. Or, use your favorite vegetables, shredded or finely chopped.
The carrots in this colorful mac and cheese are an excellent source of vitamin A and the cheese is a good source of calcium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.