Sneaky Vegetable Mac & Cheese
Looking for new ways to "sneak" veggies into your main course? They won't see this cauliflower coming! A perfect way to bring new tastes to your family.
Ingredients
- 1 tbsp oil
- ½ onion, peeled and diced
- 1 tsp garlic, peeled and diced
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- 1 cup milk (2% or whole milk recommended)
- 2 tbsp butter
- 2 cups shredded mild or medium cheddar cheese
- 1 box 8 oz gluten-free pasta (we used Banza shells in this recipe), cooked according to box instructions
Instructions
- Heat up a medium sized sauce pan over medium-high heat.
- Add the oil and chopped onion and garlic, cook for 5-6 minutes, or until onion is translucent.
- Turn heat down to medium. Add the cauliflower, butternut squash, salt, pepper, and Italian seasoning. Cook for an additional 8 minutes or until you can pierce squash with a fork and easily remove.
- Add this vegetable mixture to a blender with the milk. Alternatively, you can use an immersion blender. Carefully blend vegetable mixture until smooth – caution –this will be hot!
- Transfer blended vegetable back into the sauce pan, turning the heat down to low/simmer.
- Add butter and shredded cheese, stirring gradually until cheese is melted.
- Add the cooked pasta to the cheese blend and stir until well-combined.
- Serve hot and enjoy extra vegetables in a tasty dish!
Nutrition
Serving: 6servingsCalories: 375kcalCarbohydrates: 28g
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