Your little ones can enjoy a delicious mac and cheese while still sneaking some veggies in with this recipe. It's easy to make and the whole family will love it. Feel free to customize it with your favorite veggies (ex.- zucchini, spinach, avocado, squash, peppers).
We can't wait to hear what you think!
Eat Well.
SERVES6 SERVINGS
PREP TIME15 MINS
COOK TIME15 MINS
Veggie Mac & Cheese
Elbow Macaroni
1 lb
Broccoli Florets
1 head
Kosher Salt
1 tsp
Whole Milk
3/4 cup
Cream Cheese
3 oz
Honey or Dijon Mustard
1 tbsp
Cherry Tomatoes
1 cup
Butter
2 tbsp
Cheddar - Shredded
2 cups
Monterey Jack Cheese - Shredded
1 cup
Paprika
1 tsp
Onion Powder
1 tsp
Garlic Powder
1 tsp
Cayenne Pepper
1/4 tsp
Directions
1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, pasta, and broccoli. Cook, stirring occasionally, for 8-10 minutes (DO NOT STRAIN PASTA). Stir in the milk, cream cheese, and mustard. Cook until the pasta is al dente, then stir in the tomatoes.
2. Add the cheese and butter, then stir.
3. Next add garlic powder, onion powder, paprika, and cayenne. Stir until melted and creamy. Season with salt and pepper and take off the heat.
