Makes 5 Servings

Our version of the classic kid favorite has a lot more nutrition than any store-bought brand we’ve ever seen. It’s made with a whole wheat blend pasta, reduced-fat (real) cheese, and baby-sized bits of carrot.

8 ounces dried whole wheat blend elbow pasta
2 medium carrots, peeled and cut into ¼-inch dice (about ¾ cup)
1 tablespoon canola oil
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup 1% lowfat milk
1 cup all-natural chicken broth
1 cup shredded reduced-fat Cheddar cheese (4 oz.)
1/4 cup grated Parmesan cheese
1 tablespoon honey
Salt and freshly ground black pepper

1. Fill a large saucepan with water and bring to a boil. Add the pasta and carrots and cook according to package directions until the pasta is done and the carrots are soft. Drain and set aside.

2. In the same saucepan, heat the canola oil and butter over medium heat until the butter melts. Add the flour and cook for 1 minute, whisking constantly (it may look lumpy at first, but keep whisking until smooth).

3. Whisk the milk and broth slowly into the flour mixture. Raise the heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes.

4. Remove from the heat and stir in the Cheddar cheese, Parmesan cheese, and honey until the cheese melts. Stir in the cooked pasta, and season with salt and pepper to taste. Reheat if necessary, and serve in individual bowls.

Nutrition Information per Serving (1 cup): 340 calories, 11g fat (5g saturated, 0.4g omega-3), 390mg sodium, 43g carbohydrate, 4g fiber, 19g protein, 80% vitamin A, 30% calcium

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

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