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Rainbow Mac & Cheese
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Rainbow Mac & Cheese

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
Corn, zuccchini and red and green peppers provide the rainbow of color in this veggie-licious mac and cheese.
What You Need
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8 servings
Original recipe yields 8 servings
1 can (14.5 oz.) diced tomatoes, drained
1 small onion, quartered
2 canned chipotle peppers in adobo sauce
1/2 cup 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 Macaroni & Cheese Dinner
1 egg, beaten
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
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Let's Make It
1
Heat oven to 350ºF.
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.
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.
4
Bake 30 min. Top with remaining mozzarella; bake 5 min. Let stand 5 min. before serving.
Kitchen Tips
Tip 1
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
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 760mg
33%
Total Carbohydrates 45g
16%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 14g
28%
Vitamin A
30%
Vitamin C
30%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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