If you don’t like veggies on your plate you need to do this

 

Recipe:

Ingredients:

• 8 oz elbow macaroni or your favorite pasta
• 1 cup cauliflower florets
• 1 cup butternut squash, peeled and diced
• 1 cup carrots, peeled and diced
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Vegetables: In a large pot, bring water to a boil. Add the cauliflower, butternut squash, and carrots. Cook until the vegetables are tender, about 10-15 minutes. Drain and set aside.

2. Cook the Pasta: In the same pot, cook the pasta according to the package instructions until al dente. Drain and set aside.

3. Blend the Vegetables: In a blender or food processor, blend the cooked vegetables with the milk until smooth. Set aside.

4. Make the Cheese Sauce: In the large pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a roux. Slowly whisk in the vegetable puree, stirring constantly until the mixture thickens. Add the garlic powder, salt, and pepper.

5. Add the Cheese: Reduce the heat to low and stir in the cheddar cheese until melted and smooth. Add the Parmesan cheese if using.

6. Combine and Serve: Add the cooked pasta to the pot and mix until well coated with the cheesy veggie sauce. Serve hot, garnished with fresh parsley if desired.

Enjoy your Hidden Veggie Mac and Cheese—a deliciously sneaky way to get more veggies onto your plate without sacrificing taste!