Hidden Veggie Mac and Cheese

Submitted by Carol

"A friend of mine has trouble getting her daughter to eat vegetables, and found this recipe."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 8

ingredients

• 3 carrots, peeled and sliced
• 1 head cauliflower, small, cut into pieces
• 2 cups butternut squash, pieces frozen
• 1⁄2 cup low-fat milk
• 1 teaspoon salt
• 2 cups cheddar cheese, shredded
• 8 ounces low-fat cream cheese
• 4 tablespoons margarine
• 16 ounces elbow macaroni

directions

1. Fill medium pot, with a cover, about 1/4 of the way with water.
2. Add the cauliflower and carrots, and bring to a boil.
3. Cook, covered, for 6 minutes.
4. Add the squash, and cook, covered, 3 more minutes.
5. Drain the veggies and let them cool a minute.
6. Meanwhile, cook the macaroni according to the package directions.
7. Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
8. Add the puree to a large sauce pan.
9. On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
10. Add the drained macaroni to the sauce and stir.

Reviews

[Whitney D.]

Great recipe with a few changes. Cook carrots and cauliflower until soft (similar to when making mashed potatoes) before blending. Also, this desperately needs salt and a little sugar (my secret ingredient) to make it perfect. I mixed noodles and sauce then topped with a little extra cheese and baked in the oven until melty!