With kids heading back to school, Jenny Powers’ mac and cheese with veggies is a super-easy weeknight meal.

Kids never turn down a bowl of mac and cheese, and with a recipe this tasty you can bet they’ll come back for seconds. Plus, it’s a great way to sneak in some veggies.

See step-by-step photos of Jenny’s recipe plus thousands more from home cooks nationwide at www.justapinch.com/veggiemac. You’ll also find a meal planner, coupons and chances to win. Enjoy and remember, use “just a pinch.”

What You Need

16-ounce box of elbow macaroni, cooked al dente

1 large onion, finely chopped

1 green pepper, chopped

2 stalks of celery, chopped

1 small can of green chilis, drained

1 stick butter

6 tbsps all-purpose flour

2 cups heavy whipping cream

1 cup sour cream

4 cups shredded cheddar (use a combo of different cheese if you like)

1½ tsps dry mustard

½ tsp salt

½ tsp white pepper

Directions

• Combine all ingredients and put into a greased casserole dish.

• Cut the butter into small pieces and stir with warm macaroni to melt.

• Bake at 350 degrees for one hour.

• You might have to cover with foil if it starts to get too brown.

• This dish makes its own sauce while baking.

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