HM Mac N’ Cheese
2 c raw cauliflower florets
2/3 c chopped carrots
1 c milk
4 tbsp butter
1 t salt
2 c shredded montery jack and colby cheese
12 oz box cooked elbow macaroni noodles
Using a food processor, chop cauliflower and carrots down to a rice-like texture. Add these and the next three ingredients to a saucepan. Bring to a boil. Cover and simmer on a low heat for 25 minutes or until the vegetables are mushy and tender. Hide the evidence of vegetables completely, using a handheld or regular blender. Pour this mixture back into the saucepan, add cheese and turn the heat back to medium stirring continuously until cheese is completely melted. If it appears thicker than is preferable, add a little more milk. I add a splash or about ¼ c.
Pour the cheese sauce over cooked noodles and serve. Note: I had to add the sauce slowly to make sure the noodles weren’t too saucy. I have left over sauce, which is great because I like to add it to other dishes as well. I’ve topped broccoli, refried beans, and potatoes. Yum!
3 out 4 four year-olds love this recipe!