Sneaky Veggie Mac and Cheese
The kids will never believe there’s a vegetable hidden in this creamy, cheesy comfort food. Wholesome, puréed white beans and carrots contribute to the sauce’s creaminess.
Serves
8
Prep time 10 min.
Cook time 15 min.
Ingredients
3 cups College Inn® Fat Free & Lower Sodium Chicken Broth
8 oz. dry pasta, such as whole grain elbows or rotini
1 can (14.5 oz.) Del Monte® Sliced Carrots, drained
½ cup milk
1 can (15.5 oz.) white or cannellini beans, drained
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
Salt and black pepper, optional
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Directions
Bring broth to a boil in a large saucepan; add pasta and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
Meanwhile, place carrots and milk in a blender; puree until smooth. Add beans to blender; puree until smooth, scraping down sides of blender twice. Stir pureed mixture into pasta until coated. Cook over medium heat 2 to 3 minutes or until sauce is slightly thickened.
Stir in cheese and cook until cheese is melted and season to taste with salt and pepper, if desired. Serve with toppings, as desired.
VARIATION: To make Sneaky Mac & Cheese Muffins, prepare as recipe directs, except line 18 medium muffin cups with paper or foil liners. Spoon about 1/3 cup of prepared mac and cheese into each cup and bake at 350°F until lightly browned, about 15 to 20 minutes.
