Ingredients Jump to Instructions ↓

  1. 4 1/2 ounces elbow macaroni or 4 1/2 ounces other stubby pasta

  2. 2 cups vegetable alfredo sauce

  3. 1 cup cooked cauliflower and broccoli floret (it says and or or)

  4. 1/2 cup shredded fat-free cheddar cheese

  5. 1 tablespoon dijon-style mustard

Instructions Jump to Ingredients ↑

  1. Prepare the macaroni according to package directions; drain and keep warm.

  2. Meanwhile, heat the Vegetable Alfredo Sauce in a large saucepan over medium-high heat until smooth and bubbling, about 5 minutes; stir in the vegetable florets and heat through. Remove from the heat and add the cheddar cheese and mustard; stir gently until the cheese melts. Add the cooked pasta and return to the heat. Cook, stirring gently, just until warmed through. Serve at once. ?


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