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    You are in: Home / Recipes / Roasted Vegetable Puree Mac and Cheese Recipe
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    Roasted Vegetable Puree Mac and Cheese

    Roasted Vegetable Puree Mac and Cheese. Photo by Rita~

    1/1 Photo of Roasted Vegetable Puree Mac and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Lalaloula's Note:

    This variation of mac and cheese is chock full of vegetables, they actually make the sauce. It is definitely healthier than most mac and cheese and to me tastes just as nice. You can try any vegetable puree that you like, but my favourite is kohlrabi, so Ive listed that in the ingredients. I got the idea for this from the chowvida blog: http://chowvida.wordpress.com/2012/03/12/macinsquash/

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    Ingredients:

    Servings:

    Units: US | Metric

    For the vegetable puree

    • 5 small kohlrabi, peeled and diced
    • 2 medium onions, quartered
    • 1 teaspoon oil

    For the sauce

    Additional Ingredients

    • 200 g whole wheat pasta, cooked al dente and drained (I use fussili)
    • 50 g cheese, grated (I like to use a smoky one)

    Directions:

    1. 1
      First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
    2. 2
      Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
    3. 3
      Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
    4. 4
      Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
    5. 5
      Enjoy!

    Browse Our Top Macaroni And Cheese Recipes

    Ratings & Reviews:

    • on March 11, 2013

      55

      A variety of root vegetables were used in place of kohlrabi: sweet potatoes, golden beets, Yukon gold potatoes, parsnips, rutabaga and turnip. Whole milk, fresh herbs from the garden, and I roasted the onion and fresh garlic with the vegetables. I like whole wheat elbow macaroni and I used up a bunch of odds and ends cheese including Parmesan and gruyere. Made for Veg Tag/March. Will make again-very tasty!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2012

      55

      DID you see the Nutritional facts for the Mac n cheese? So Tasty and Healthy! I did use 2 large kohlrabi and 1 large onion. added 2 garlic cloves the the roasted veggies. I pureed in my vita mix adding a touch more cheese. I also used the whole pound of whole wheat fusilli to the amount of sauce called for in the recipe. Thanks for the good eats!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Vegetable Puree Mac and Cheese

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.5
     
    Calories from Fat 52
    19%
    Total Fat 5.7 g
    8%
    Saturated Fat 2.3 g
    11%
    Cholesterol 8.0 mg
    2%
    Sodium 151.5 mg
    6%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.1 g
    16%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    kohlrabi

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