Hidden Veggie Mac & Cheese
from the video
4 Easy Veggie-Packed Dinners
by Hannah Williams
for 6 servings
1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower floret
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese
Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
Add everything into a blender, including cooking water, and blend until smooth.
Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
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