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Veggie Mac and Cheese
25 min prep time
20 min cook time
6servings
Recipe by
Homemade
Source
Homemade
How to Make Veggie Mac and Cheese
Sneak in some veggies and a serving of whole grains with this Veggie Mac and Cheese. This is a kid-approved side dish is a healthier version of the classic mac and cheese recipe.
25 min prep time
20 min cook time
6servings
1 cup
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Step-By-Step Instructions:
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In a medium saucepan, bring water to a boil. Cook the pasta until al dente and use a spider strainer or spoon with holes to scoop the pasta out of the water and into a bowl (do not discard the water).
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Add cauliflower and carrots to the same pot of boiling water and cook until they are tender, about 8–10 minutes. Drain and set aside.
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In the same saucepan, heat olive oil over medium heat. Stir in the flour and cook for 1–2 minutes to make a roux.
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Gradually whisk in the milk, making sure to eliminate any lumps. Add Dijon mustard, garlic powder, kosher salt, and black pepper. Continue stirring until the mixture thickens, about 5 minutes.
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Stir in the cheddar and whipped ricotta cheeses until melted and the sauce is smooth.
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Add the cooked cauliflower, carrots, and pasta to the sauce and stir to combine. Serve warm.
Nutrition facts
6 Servings
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Serving Size
1 cup
- Amount per serving Calories 280
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Total Fat
9g
- Saturated Fat 3g
- Cholesterol 15mg
- Sodium 290mg
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Total Carbohydrate
37g
- Dietary Fiber 6g
- Total Sugars 7g
- Protein 16g
- Potassium 543mg
Ingredients
whole-grain macaroni pasta
8 oz
cauliflower florets
2 cup
carrots (peeled and chopped)
1 cup
skim milk
2 cup
whole wheat flour
2 tbsp
olive oil
2 tbsp
sharp, reduced fat cheddar cheese (shredded)
1 cup
whipped, fat free ricotta cheese
1/4 cup
Dijon Mustard
1 tsp
garlic powder
1/2 tsp
Kosher Salt
1/4 tsp
black pepper
1/4 tsp
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