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
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.