Macaroni and Cheese *with beans or butternut or cauliflower or combination
Cook macaroni according to directions on package.
While the macaroni is cooking, heat a large saucepan over medium heat; add oil or butter, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 min.
Add the milk and cook, stirring occasionally until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
*Puree’s are cooked and made ahead.
My versions are all made gluten and dairy free at home. Unsweetened almond, coconut, or other nut milks are substituted for milk.
If milk is used, I recommend whole milk – reduced fat milks have sugar added for flavor and additives .
Ingredients
Directions
Cook macaroni according to directions on package.
While the macaroni is cooking, heat a large saucepan over medium heat; add oil or butter, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 min.
Add the milk and cook, stirring occasionally until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
*Puree’s are cooked and made ahead.
My versions are all made gluten and dairy free at home. Unsweetened almond, coconut, or other nut milks are substituted for milk.
If milk is used, I recommend whole milk – reduced fat milks have sugar added for flavor and additives .