Veggie-Packed Mac and Cheese

Discover a delightful twist on a comfort food classic with our Veggie-Packed Mac and Cheese. This dish features a creamy cheese sauce enhanced with pureed cauliflower and butternut squash, providing a nutritious base without sacrificing flavor. Perfect for sneaking in some veggies while enjoying a rich and satisfying meal.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

12 oz elbow macaroni

2 cups cauliflower florets

2 cups butternut squash, cubed

2 cups milk

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

2 tbsp butter

2 tbsp all-purpose flour

1/2 tsp garlic powder

1/4 tsp nutmeg

Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F.

2. Cook the macaroni according to the package instructions and set aside.

3. In a large pot of boiling water, cook the cauliflower and butternut squash until tender, about 10 minutes. Drain and transfer to a food processor. Puree until smooth.

4. In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Gradually add milk, whisking continuously until thickened.

5. Stir in the pureed vegetables, garlic powder, nutmeg, salt, and pepper. Add the cheddar, mozzarella, and parmesan cheeses, stirring until melted and smooth.

6. Combine the cheese sauce with the cooked macaroni. Transfer to a baking dish.

7. Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.

8. Allow to cool for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place in a microwave-safe dish and heat on medium power for 2-3 minutes, or until warmed through. Alternatively, reheat in a preheated oven at 350°F for 10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.