Hidden Veggie Mac and Cheese
Prep: 5 minutes
Cook: 30 minutes • Serves: 8
1 package (10 ounces) frozen riced cauliflower
3 cups Guernsey Whole Milk
2cups frozen crinkle cut carrots
2tablespoons Challenge® 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, 19g Protein
Chef Tip:
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.