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Hidden Veggie Mac & Cheese

by Hannah Williams featured in 4 Easy Veggie-Packed Dinners

Ingredients

for 6 servings

  • 1 lb
    elbow macaroni, cooked al dente (455 g)
  • ½ cup
    water (120 mL)
  • 1 cup
    cauliflower florets (300 g)
  • 1 cup
    butternut squash, diced (205 g)
  • 1 cup
    carrot, sliced (120 g)
  • 2 cups
    milk (480 mL)
  • 2 cups
    cheddar cheese, shredded (200 g)
  • 4 oz
    cream cheese (115 g)
    Calories 630
    Fat 26g
    Carbs 69g
    Fiber 4g
    Sugar 8g
    Protein 29g

Estimated values based on one serving size.

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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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