Hidden Veggie Mac and Cheese

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Hidden Veggie Mac and Cheese

Prep: 5 minutes
Cook: 30 minutes • Serves: 8

1 package (16 ounces) small elbows
1 package (10 ounces) frozen riced cauliflower
3 cups whole milk
2 cups frozen crinkle cut carrots
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (8-ounce) package cream cheese, cubed
2 cups Sargento® shredded mild Cheddar cheese

1. Prepare elbows as label directs; drain, return to saucepot and cover.

2. In medium saucepot, cover and cook cauliflower, 2 cups milk and carrots over medium-high heat 10 minutes or until milk is steaming; uncover, reduce heat to medium and cook 5 minutes or until carrots are very tender, stirring frequently. Transfer to blender; purée until smooth.

3. In large saucepot, melt butter over medium heat; add flour and cook 2 minutes, stirring constantly. Stir in remaining 1 cup milk; heat to a boil over medium-high heat, stirring constantly. Stir in cauliflower mixture, salt and pepper; gradually stir in cheeses until smooth and creamy. Fold in elbows. Makes about 8 cups.

Approximate nutritional values per serving (1 cup):
478 Calories, 21g Fat (12g Saturated), 61mg Cholesterol, 414mg Sodium,
54g Carbohydrates, 3g Fiber, 9g Sugars, 0g Added Sugars, 19g Protein

Chef Tips:
Hidden veggie cheese sauce is also great served over chicken, broccoli or baked potatoes.

Try serving topped with toasted breadcrumbs and/or halved grape tomatoes.

Dietitian’s Dish Tip(s):
Consider using whole-grain or legume-based pasta for an extra dose of fiber and protein, making your dish more filling and nutritious.