This recipe for Macaroni and Cheese Stuffed Vegetable Boats uses roasted vegetables stuffed with everyone’s favorite side dish!
A couple of popular recipes on my blog are Macaroni and Cheese- themed: Spinach Macaroni and Cheese… and Macaroni and Cheese with Bacon. They’re both rich and wonderful and creamy, but (honestly!) probably not terribly good for you if you eat large portions of it. So with this recipe, I wanted to give you a little bit lighter mac and cheese meal.
I made a more healthful version of Macaroni and Cheese- using 2% evaporated milk (a little creamier and richer than regular milk) and eliminating butter and cream. I still use regular cheese in the recipe since the low fat cheeses don’t tend to melt very well. And finally I add some Italian spices to boost flavor. Then I scoop the mac and cheese into hollowed out zucchini and plum tomatoes and roast them in the oven.
The best thing about this recipe is that it’s a WIN for both kids and parents. The kids still get to eat (a more healthful version of) Macaroni and Cheese, and the parents get to sneak some vegetables into dinner. And I love that it’s “naturally” portion-controlled, whereas with a normal Mac n’ Cheese recipe, you might be tempted to eat a big bowl or two. My son Brooks’ favorite: the zucchini boats… and my favorite: the tomato boats! Enjoy!
Macaroni and Cheese Stuffed Vegetable Boats
Ingredients
- 1 cup low sodium chicken or vegetable broth (or broth)
- 1½ cups tiny uncooked shell pasta (or other small pasta)
- 4 large Italian plum tomatoes, cut in half lengthwise (or 4 medium zucchini, or a mixture of both)
- 1 cup lowfat 2% canned evaporated milk
- 1 teaspoon spicy brown mustard
- 1 tablespoon all purpose flour
- ½ teaspoon basil
- ½ teaspoon oregano
- ⅛ teaspoon ground black pepper
- 1½ cups finely shredded sharp cheddar cheese, divided
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 350℉. Spray a rimmed baking sheet or pan with nonstick spray.
- Fill a medium saucepan ¾ full with water. Add the chicken stock/broth. Bring to a boil over medium high heat. Add the pasta and cook, stirring once in a while, for 8 to 10 minutes, or until the pasta is tender. Drain and rinse the pasta. Set it aside and clean out the pan.
- While the pasta is cooking, use a small spoon to scrape out the insides of each tomato or zucchini half. Don't scrape the vegetable all the way to the skin- just enough to make a deep pocket where you'll be able to put the macaroni stuffing. Place the vegetables skin side down in the prepared baking sheet.
- Warm the milk in the saucepan over medium heat. Whisk in the mustard, then whisk in the flour, pepper, basil and oregano. Cook and stir for 1 minute, until thickened. Add 1 cup of the cheese and whisk until smooth. Stir in the cooked pasta.
- Divide the pasta between the hollowed out vegetables, mounding as needed. Top off the mac with the remaining ½ cup of cheese. Sprinkle with panko crumbs. Bake, uncovered, for 30 minutes.
Notes
- Try using Swiss or Havarti in place of cheddar.
- Try stuffing other vegetables such as bell peppers, small eggplant or portobello mushrooms.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay, now I’m having one of those “Why didn’t I think of that?!” moments. This is such a fantastic idea–and a great way to make mac & cheese healthier!
What a great way to serve mac and cheese, and you get the added benefit of getting a serving of vegetables. You two were an awesome team in the kitchen!
I love this recipe and I love the name Recipe Boy!! You two make a great team!!
I love how this lets you eat mac and cheese…but with WAY less guilt!
What a great idea for refreshing a macaroni and cheese recipe. Enjoyed
watching the video, too.
Brilliant! When I treat myself to macaroni and cheese, I tend to overindulge…perhaps this version wouldn’t leave me feeling as guilty?!
Thank you so much for the Twitter mention. 😀
OMGAAAH I love what you do to me.
Fabulous idea! Put some mac and cheese in it and call it a boat and I think my kids just might eat it. Maybe even my husband! 🙂
That’s the idea!
Well, if this doesn’t get kids to eat their veggies, I don’t know what would. 🙂
I’d love to think this would help my 3 year old eat his veggies, but I know he’d just eat the Mac & Cheese out of the veggie and leave it on his plate!
I love the idea of putting it into the veggies though!
It’s a risky maneuver, but my son actually loves the roasted zucchini. The tomatoes… he won’t touch, lol!