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Hidden Veggie Mac & Cheese

from the video 4 Easy Veggie-Packed Dinners ▶︎

by Hannah Williams

Ingredients

for 6 servings

  • 1 lb (455 g) elbow macaroni, cooked al dente
  • ½ cup (120 mL) water
  • 1 cup (300 g) cauliflower florets
  • 1 cup (205 g) butternut squash, diced
  • 1 cup (120 g) carrot, sliced
  • 2 cups (480 mL) milk
  • 2 cups (200 g) cheddar cheese, shredded
  • 4 oz (115 g) cream cheese

Preparation

  1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  2. Add everything into a blender, including cooking water, and blend until smooth.
  3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  5. Enjoy!
 
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