Veggie ‘Mac’ and Cheese Casserole

Since switching to a low carb lifestyle my husband and I have more energy and generally feel better throughout the day, less crashing when the carbs have been used up. But there are some dishes that you just can’t really have with this lifestyle and Mac and Chesse is one of them. I love good ole homemade mac and cheese and we have a pretty good recipe, but can’t really make with noodles. So my husband went in search of more low carb meals and came across this one. Now I have never been very keen about cauliflower but I love broccoli so we compromised and made it with a mix and we both enjoyed it. But felt it was lacking something that would really make this a hearty meal. So we decided to add shredded chicken to the mix and that really kicked it up a notch. Then I made it with carrots and that really made this into one of my favorite dishes.


Veggie ‘Mac’ and Cheese casserole (adapted from the Food Network)

  • 16 oz bag of frozen veggie mix containing: cauliflower, broccoli, and carrots (if using fresh roughly 4 cups of veggies)
  • 1 1/2 – 2 cups shredded chicken (optional) I usually cook about 3 small chicken breasts in a crock pot with tomatoes for 6 hours on low/or you could use  a store bought rositarrie chicken.
  • 1 cup heavy whipping cream
  • 2 oz cream cheese
  • 1/2 tsp Dijon mustard
  • 1 1/2 cups shredded medium Cheddar cheese (reserve ~1/2 cup for topping casserole)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp garlic powder

Pre-heat oven to 375. Steam veggie mix. You can cook your veggies in boiling water but I prefer to steam my veggies in a stove top steamer. Cook them until they are fork tender. Spray a 9×13 dish with spray. Once your veggie mix is cooked/steamed transfer to the your dish along with the shredded chicken. While your veggies are cooking bring the cream to a simmer in a medium pot, then whisk in the cream cheese and mustard. Mix until smooth. Stir in 1 cup of the cheese, salt, pepper, and garlic powder and whisk until the cheese melts. Remove the cheese mixture from the heat and pour over the veggie and chicken, stir to combine. Top with remaining cheese and bake until the cheese has melted and it bubbly hot, about 15 minutes.


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