Mac and Cheese now with covert veggies

Yes, I messed with that classic, the precious macaroni and cheese. Yes, I added vegetables. Hear me out though! Years ago kraft came out with a healthier mac that included cauliflower in its sauce. I tried it, it was ok…except that cauliflower upsets my tummy. Notice you don’t see me using it much? Well, I finally got to thinking there must be a better way. After a bit of playing around I have found it. I was torn for awhile between pumpkin and carrot,  but in the end carrot won. Mostly because I used up all my pumpkin making all my other delectable treats.

• 227 grams high fibre dry macaroni
• 370 grams carrots, cut into chunks (I just washed them and left peels on)
• 1/2 cup water
• 1/2 tsp dry mustard powder
• 1 cup light shredded cheese (I blended some cheddar and mozzarella but have fun trying out new things, I would include a sharp cheese in the blend though)
• 1/4 cup light shredded cheddar cheese
• 1 tbl light cheddar cheese spread
• 3 tbl shredded romano or parmesan cheese
• Salt and pepper

1. Preheat oven 375F and spray a 9×9 baking dish.
2. Cook the pasta as directed to al dente, drain and reserve 1 cup of liquid.
3. Place carrots in a microwave safe container. Add 1/2 cup water. Microwave for 4 minutes or until soft. Add reserved water from the pasta and puree until smooth.
4. Add the carrot puree to the pasta and cook over medium heat for a few minutes until the “sauce” thickens.
5. Reduce heat to low and add the mustard powder, 1 cup of shredded cheese blend, cheese spread and romano/parmesan cheese. Stir until creamy and season to taste.
6. Pour into the prepared baking dish. Top with the 1/4 cup light cheddar cheese. Bake for 20 minutes or until bubbling.

Serves 4. Each serving contains 338 calories, 8.2 grams fat, 53.3 grams carbs, 2.6 grams fibre, 17 grams protein. A great comfort food, I forgot about the carrots in it after the first bite and just carried on loving a creamy noodle dish of num. A little side salad and you have accomplished so many of your daily veggies or better yet cut this into smaller pieces and have it as a side dish. A 6 serving side dish is 225 calories, 5.4 grams fat, 35.6 grams carbs, 1.7 grams fibre, 11.3 grams protein.