Veggie mac and cheese
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Veggie mac and cheese

Sneak in some veggies and a serving of whole grains with this Veggie Mac and Cheese. This is a kid-approved side dish is a healthier version of the classic mac and cheese recipe. *Disclaimer: This content is not medical advice and is for general informational purposes only.
Serves
Cost per serving

$0.00

Prep time

25 mins

Cook time

20 mins

Great Value Whole Wheat Elbows Pasta, 16 ozMarketside Fresh Cauliflower Florets, 12 ozGreat Value Sliced Carrots, Canned Carrots, 14.5 oz CanGreat Value Lactose Free Skim Fat Free Milk, Half Gallon, 64 fl ozWheat Montana Bakery, Bronze Chief Whole Wheat Flour, Non-GMO Verified, Certified Kosher, 5 lbsGreat Value Classic Olive Oil, 17 fl ozGreat Value Finely Shredded Sharp Cheddar Cheese, 8 ozGreat Value Original Ricotta Cheese, 15 oz TubGreat Value Dijon Mustard, 12 ozGreat Value Garlic Powder, 3.4 oz

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

In a medium saucepan, bring water to a boil. Cook the pasta until al dente and use a spider strainer or spoon with holes to scoop the pasta out of the water and into a bowl (do not discard the water).

Step 2

Add cauliflower and sliced carrots to the same pot of boiling water and cook until they are tender, about 8–10 minutes.

Step 3

Drain and set aside.

Step 4

In the same saucepan, heat olive oil over medium heat. Stir in the flour and cook for 1–2 minutes to make a roux.

Step 5

Gradually whisk in the milk, making sure to eliminate any lumps. Add Dijon mustard, garlic powder, kosher salt, and black pepper.

Step 6

Continue stirring until the mixture thickens, about 5 minutes.

Step 7

Stir in the cheddar and whipped ricotta cheeses until melted and the sauce is smooth.

Step 8

Add the cooked cauliflower, carrots, and pasta to the sauce and stir to combine. Serve warm.

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