Ingredients:
- 1 cup roughly chopped cauliflower
- 1 cup butternut squash (cut into 1 inch cubes)
- 2 large carrots (peeled and cut into 1 inch cubes)
- 1 cup reduced-fat cheddar cheese (you can add more if you want a
cheesier mac n' cheese)
- 1 block of reduced fat cream cheese (4 ounces)
- 1/4 cup non-fat milk
- 1 box of whole grain pasta (12 ounces)
Steps:
1) steam veggies for 7 minutes (if you don't have a steamer, put in a
large sauce pan, cover with water by an inch and boil until a fork
goes through easily).
2) purée veggies with 3/4 cup of water until very smooth.
3) pour veggie purée, cheese, cream cheese and milk into a saucepan
and simmer until smooth (remember to constantly stir).
4) follow instructions on pasta box and boil.
5) season sauce with salt and pepper to taste and pour on pasta.
NOTE: if sauce is too thick, add a tablespoon of milk and stir. Repeat
this step until you reach desired consistency.
- 1 cup roughly chopped cauliflower
- 1 cup butternut squash (cut into 1 inch cubes)
- 2 large carrots (peeled and cut into 1 inch cubes)
- 1 cup reduced-fat cheddar cheese (you can add more if you want a
cheesier mac n' cheese)
- 1 block of reduced fat cream cheese (4 ounces)
- 1/4 cup non-fat milk
- 1 box of whole grain pasta (12 ounces)
Steps:
1) steam veggies for 7 minutes (if you don't have a steamer, put in a
large sauce pan, cover with water by an inch and boil until a fork
goes through easily).
2) purée veggies with 3/4 cup of water until very smooth.
3) pour veggie purée, cheese, cream cheese and milk into a saucepan
and simmer until smooth (remember to constantly stir).
4) follow instructions on pasta box and boil.
5) season sauce with salt and pepper to taste and pour on pasta.
NOTE: if sauce is too thick, add a tablespoon of milk and stir. Repeat
this step until you reach desired consistency.