Creamy mac and cheese, with a veggie loaded sauce that will have your family begging for more. This really is such an easy recipe, and it is full of yummy veggies, while still giving the appearance of the classic favorite--mac and cheese!
Prep Time2 minutesmins
Cook Time17 minutesmins
Total Time19 minutesmins
Course: Main Course
Cuisine: American
Keyword: hidden veggies, kid friendly, macaroni and cheese
Calories: 1881kcal
Author: Rachael
Ingredients
2boxesMacaroni and Cheese"Annie's Organic"
1cupbaby carrots
1cupsweet potatoespeeled and diced
1 1/2cups chicken stock
1 1/2cups milk
1pinchsalt
Water to boil noodles according to package directions
Instructions
In a medium sized pot, add chicken stock, sweet potatoes, and baby carrots, and cook for 10-15 minutes until soft (almost mushy). Be sure to watch the liquid levels, and add additional liquid if necessary.
Meanwhile, prepare noodles according to box directions, strain, and set aside.
In a food processor or blender, process cooked veggies until the consistency of baby food. Add milk while processing to help it get smooth. Should be slightly runny.
Add in cheese packets from Annie's Organic Macaroni and Cheese, and stir well, add additional milk to achieve desired consistency if necessary
Stir in noodles, and enjoy!
Notes
I love adding extras like bacon bits, basil, and peas. But customize to your preference.