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Vegetable mac & cheese
Vegetable mac & cheese

Vegetable mac & cheese

Portions 6
Preparation Time
Cooking Time


1 bag Arctic Gardens Italian vegetables for soup

1 lb (450 g) macaroni or other short pasta

2 cups (500 ml) milk

5 cups (1.25 litres) strong orange cheddar, grated

1 tbsp (15 ml) cornstarch

Salt and ground black pepper


  1. In a pot, bring salted water to a boil and cook vegetables for 10 to 15 minutes or until tender. 
  2. In the meantime, in a large pot, bring salted water to a boil and cook pasta according to package instructions. Remove 1 minute before done. 
  3. Drain the vegetables and transfer to a mixing bowl or food processor. Blend vegetables while gradually adding milk. 
  4. Drain the pasta in a colander. 
  5. In the pot used to cook the pasta, pour the contents into the mixing bowl and heat to medium.
  6. Coat with grated cheese, cornstarch and add to the pot while stirring with a wooden spoon. Allow to simmer until thickened.
  7. Add pasta, season to taste and serve.



Nutrition Facts (per serving):

Calories: 775

Protein:  39 g

Fat:    36 g

Carbohydrate:  69 g

Fibre:   4 g

Sodium: 790 mg

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