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Veggie Macaroni and Cheese with Meatballs

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Pillsbury Kitchens
Updated Nov 2, 2016
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Easy, meaty mac-and-cheese starts with a bag of frozen veggies and cheese sauce.

Veggie Macaroni and Cheese with Meatballs

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 6
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Ingredients

  • 3 cups water
  • 1 1/2 cups uncooked elbow macaroni (6 oz)
  • 1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese flavored sauce
  • 18 frozen cooked Italian meatballs (about 9 oz), thawed
  • 1 cup shredded Cheddar cheese (4 oz)

Instructions

  • Step 
    1
    In 4-quart Dutch oven, heat water to boiling. Add macaroni; return to boiling. Cook 5 minutes over medium-high heat, stirring occasionally. Do not drain.
  • Step 
    2
    Stir in frozen vegetables with sauce chips and meatballs. Reduce heat to medium; cover and cook 11 to 13 minutes, stirring frequently to prevent sticking, until sauce chips are melted. Stir in Cheddar cheese until melted.

Nutrition

350 Calories
14g Total Fat
19g Protein
35g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
34%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
770mg
32%
Potassium
180mg
5%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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