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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

    Average Rating:

    2 Total Reviews

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    • on March 11, 2013

      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

      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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