Veggie Mac n Cheese
Sandy Tocci
The kids had NOOOOOOOOO idea what they were in for BUT what I can tell you is that good thing I have a bit of self-control because it would have been really REALLY easy to eat the whole pot before I could even serve some to the fam. {OOOOOPS}
If you are looking for a way to get in MORE veggies or even to hide some veggies for those picky eaters, here is an AMAZING and YUMMY recipe that I made a few weeks ago.
Finished product!
Ingredients:
- 1 small head of cauliflower, cut into pieces
- 2 cups frozen butternut squash pieces (I used the frozen bag from Whole Foods)
- 3/4 cup water
- 1/2 cup milk
- 1 tsp salt
- ·1 cup shredded cheddar cheese
- 8 oz cream cheese
- 4 TBS butter
- 16 oz elbow pasta
Directions:
- Cook the cauliflower, covered in a saucepan filled about a 1/4 of the way with water for about 5-7 minutes. Add the squash and cook 2-3 minutes more. Drain the veggies and let them cool for a minute.
- Meanwhile, cook the pasta according to the package directions.
- Put the veggies in the blender with about 3/4 cup of water and puree until smooth. Add the puree to a large sauce pan. On medium-low heat, add in the milk, salt, cheddar, butter and cream cheese and stir until melted.
- Drain the pasta, add to the sauce and stir.
- Serve and ENJOY!
Facebook LIVE video from my kids FIRST reaction to the HIDDEN Veggie Mac n Cheese
