Hidden Veggie Mac ‘n Cheese (Edit recipe)

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This gluten-free mac and cheese is one the whole family will love. It’s full of delicious flavor, and even better, it has FOUR veggies completely hidden in the cheese sauce. This is a favorite meal in our home, and we think it will be in yours as well.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 6

Ingredients

1 cup Cauliflower, chopped
2 Carrots, large
1/2 cup Butternut Squash Purée
1/2 cup Japanese White Sweet Potato, peeled and chopped
2 cups free range, organic Chicken Stock, or water
1/4 cup Unsalted Butter
1 cup Heavy Cream (Whipping Cream), or half and half
1 cup Sharp Cheddar Cheese
1 cup Gruyere Cheese
3/4 cup Parmesan Cheese
1 tsp Little Palates Herb Garden Seasoning
12 oz Gluten Free Elbow Pasta (Jovial)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a sauce pot, heat the chicken stock over medi- um heat.
Add the cauliflower, carrots, and sweet potato to the pot. Bring to a boil, turn down to medium-low, and cook until all veggies are soft, about 20 min- utes.
In a large sauce pot, melt the butter over medium heat. Add the cream, stir to combine, and turn down to medium- low heat.
Grate the cheeses, and add to the pot with the cream, and stir to combine until the cheese has completely melted. Turn the cheese sauce down to simmer so that it does not burn.
Drain the veggies from the broth, and transfer to a high speed blender, adding in the butternut squash puree. Blend until completely smooth.
Pour the veggie puree into the cheese sauce, and stir until evenly combined. Season with Herb Garden, and stir again to combine.
Cook your pasta according to the instructions on the packaging, then drain the pasta, and stir the noodles into the cheese sauce.
Serve and enjoy.

Notes

Little Helper ideas: involve your kiddo with helping make the cheese sauce and pouring into the pot (for older kids), or turning on the blender to purée veggies.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	651
Fat:	38 g
Carbohydrates:	52 g
Protein:	29 g
Cholesterol:	125 g
Sodium:	433 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.