Name: "Hidden Vegetable" Light Mac & Cheese
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 4 medium carrots (peeled, roughly chopped); 2 medium parsnips (peeled, roughly chopped); ½ medium head cauliflower (roughly chopped); 1 tablespoon olive oil (extra virgin); salt and pepper (to taste); 1-1¼ cup low sodium vegetable stock; ½ cup low fat or fat free heavy cream; 8 ounces low fat cream cheese; ½ cup low fat milk or almond milk; 1 tablespoon dijon mustard; ½ teaspoon salt; ½ teaspoon cracked black pepper; 8 ounces low fat or reduced fat cheddar cheese or white cheddar cheese (shredded); 1 pound macaroni pasta (low carb or high fiber); ½ cup nonfat Greek yogurt (plain); ¼ teaspoon ground nutmeg (optional); ¼-½ cup Parmesan cheese (shredded or grated )

^{Shhh! It’s a secret! This is definitely not your standard mac and cheese! It’s packed full of vegetables, low fat cheese and high-fiber pasta! There’s no need for the butter and flour because this mac has so much more…and it’s better for you!!!}

I’m going to go on the record and say I am 100% aware of the fact that this is not your southern grandma’s secret family recipe…or better yet, KFC’s amazing mac and cheese. The difference is that you’ll feel a million times better about eating this from start to finish when you see everything that’s in it.

It’s not the leanest mac out there but definitely a lighter version with my secret ingredient of VEGETABLES!!! Duh! Of course! I’m not willing to compromise all the cheesy components of the classic side dish, therefore, I didn’t. There’s still several types of cheeses represented in this dish and they all work well together.

Mac and cheese is a cheat day craving that hits home many many many times. The real deal is worth the splurge. In this scenario, you’re kids are picky about what they want for dinner…they need veggies…it’s mid week…you know it’s either hot dogs or chicken nuggets and a side…so you pull out this recipe. Or even better…you made it ahead if time.

I also have to say I would prefer this recipe fresh from the oven but it works as a leftover too! It’s just easy to keep around and kids will adapt to the fact that it’s pasta with cheese. What’s not to love?

Mac and cheese CANNOT be hard! It’s just a matter of making it the way you want it. This recipe is perfect for those who enjoy mac and cheese more often than not but could use a less-guilty form of this recipe. It’s still has tons of cheese and a creamy coating. It’s not overly healthy but, damn, I felt awesome eating it for breakfast, lunch and dinner!

Seeing that it’s not overly saturated with cheese and fat, it still works for a healthy side. With a few extra steps it saves calories, cuts fat, boosts fiber and gives you pure happiness about mac and cheese again!

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“Hidden Vegetable” Light Mac & Cheese

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Shhh! It’s a secret! This is definitely not your standard mac and cheese! It’s packed full of vegetables, low fat cheese and high-fiber pasta! There’s no need for the butter and flour because this mac has so much more…and it’s better for you!!!

Prep Time:15 mins

Cook Time:1 hr 30 mins

Total Time:1 hr 45 mins

Ingredients

4 medium carrots peeled, roughly chopped
2 medium parsnips peeled, roughly chopped
½ medium head cauliflower roughly chopped
1 tablespoon olive oil extra virgin
salt and pepper to taste
1-1¼ cup low sodium vegetable stock
½ cup low fat or fat free heavy cream
8 ounces low fat cream cheese
½ cup low fat milk or almond milk
1 tablespoon dijon mustard
½ teaspoon salt
½ teaspoon cracked black pepper
8 ounces low fat or reduced fat cheddar cheese or white cheddar cheese shredded
1 pound macaroni pasta low carb or high fiber
½ cup nonfat Greek yogurt plain
¼ teaspoon ground nutmeg optional
¼-½ cup Parmesan cheese shredded or grated

Instructions

Preheat oven to 375°.
Prep and roughly cut the carrots, parsnips and cauliflower. Toss in olive oil and season with salt and pepper.
Cook for 25-30 minutes until slightly tender and remove from oven.
In a large pot, add roasted vegetables, vegetable stock, heavy cream and cover. Boil for 25-30 minutes until the vegetables are soft and start to break apart. Add in cream cheese and allow cream cheese to melt. Once cream cheese completely melts, set aside for 2-3 minutes.
Fill an additional large pot with about 4 quarts of water. Liberally salt the water before boiling. Cook pasta according to the package instructions. Pasta should be al dente (slightly undercooked) before straining. Set aside.
Using an immersion blender or by pouring the vegetable/cream cheese mixture in a blender, add milk and then blend the vegetables and cream cheese together until completely smooth. (If using a stand blender, pour the mixture back into the large pot when done.)
In the large pot with cream cheese blend, add shredded cheddar, mustard, salt, pepper and nutmeg. Add pasta and fold cheese and pasta gently together. Add greek yogurt during the folding process. Coat a 13" x 9" casserole dish with nonstick cooking spray and then transfer macaroni to the casserole dish.
Bake at 375° for 30 minutes and then broil for the last 3-5 minutes until the cheese bubbles and the top becomes slightly golden. Serve warm.

Notes

How long does it last and where?

This mac and cheese can last in the fridge for 5-6 days in an airtight container.

Can you freeze it?

I know you can but due to the fact that there is a lot of low fat cheeses in the recipe I refrained from attempting the freezing process.

If I was a betting person, I would say that it would work in an individual, tightly packed container. I have seen this packed in a casserole dish and frozen. I would LOVE to hear thoughts and your process on freezing this type of recipe!

Substitutions?

Pasta – I made this recipe a couple of times. One of which I splurged on really low carb, high protein pasta. Another I made high fiber, whole wheat pasta. All worked well! The pasta is not the issue from my experience. You have the control to make it as al dente as possible or as soft as you want.

Cheese – I believe you can use any fat content for the cream cheese. I used different ones in attempts to make this recipe. They all did the job.

I also think you can get creative with cheeses. I think a low priced block of cheese of any flavor should work. Without getting too creative, I picked cheddar. I went with a 50% less fat cheese but I 100% know this recipe will work with a standard, full fat cheese! Go for it! And, if you want to add more…knock yourself out!

Milk – I used cashew milk, which is the same level as almond milk. Feel free to use any type of milk that’s low in calories.

Vegetables – This is where you can get ambitious and feel super awesome about your choices. I loved using carrots, parsnips and cauliflower but I know a pureed zucchini, golden beets or butternut squash would have worked. I have also made a recipe similar to this with sweet potatoes as the base. I know this is an opportunity for another recipe but add what you want.

Tips and Tricks

Blending is the key! Once you get to that “cream cheese mixed with the roasted vegetables” stage, blend like you’ve never blended before! I have used both the immersion blender and the actual blender.

I prefer the actual blender. This was quite a task at hand. Breaking down vegetables with a hand blender was hard and made a more mealy consistency. In the actual blender, I was able to achieve a creamy and frothy consistency. Do as you want.

One technique use more tools that means you may transfer the blend and lose some of it along the way. The hand held option just takes more patience and you have to hope and pray the consistency gets where you want it.

What to serve with it?

I have eaten this alone or with a side salad or some chicken. It’s a simple recipe that doesn’t need much partnership on the plate!