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Created with kids in mind, this irresistibly cheesy casserole even sneaks in some vegetables!

Yield: 6 servings

Prep time: 25 minutes

Cooking time: 45 - 60 minutes

Difficulty Level: Moderate

Veggie Mac:

• 6 ounces dry macaroni or other shaped pasta
• 1/2 cup finely chopped zucchini
• 1/2 cup finely chopped broccoli
• 1/2 cup finely chopped red bell pepper
• 1/2 cup coarsely chopped fresh spinach
• 3 Tbsp. Horizon Organic® butter
• 1 1/2 Tbsp. all-purpose flour
• 1 1/2 cups Horizon Organic whole milk
• 1/2 tsp. dry mustard
• 12 ounces Horizon Organic cheddar cheese, shredded
• Tabasco sauce
• Salt and freshly ground black pepper

Crumb Topping:

• 1/2 cup bread crumbs combined with 1 Tbsp. melted Horizon Organic butter

Preheat the oven to 350°F. Grease a 9-inch square baking dish. Cook the macaroni in boiling water until barely tender; drain. Combine the macaroni, zucchini, broccoli, bell pepper, and spinach in a large bowl.

Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, whisking constantly, for one minute. Add the milk a little at a time, whisking vigorously to prevent lumps from forming. Add the mustard and continue to cook, stirring constantly, until the mixture thickens and begins to simmer. Simmer for one minute. Remove from heat and add the cheese all at once, stirring until smooth. Season to taste with Tabasco, salt, and pepper.

Pour the cheese sauce over the macaroni and vegetables and stir to coat. Spread the mixture in the greased baking pan, cover with crumb topping, and bake for 45 to 60 minutes, until nicely browned and bubbly in the center.

Calories 422; Protein 27g; Fat 24g; Saturated Fat 9g; Cholesterol 115mg; Dietary Fiber 1 g; Sodium 1044mg; Vitamin A 110IU (2% DV); Vitamin C 7mg (12% DV); Calcium 270mg (27% DV); Iron 3mg (16% DV)

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.