Articles & Recipes

Nutritious Macaroni & Cheese in Creamy Cheddar Sauce

October 11, 2017

This decadent cheese sauce hides a nutritious secret: puréed into the mix is a combination of cauliflower and carrot that blends to a creamy orange hue and stands harmoniously behind just enough tangy Cheddar to keep it cheesy. Serve hot over vegetables or pasta.

Ingredients Makes about 21⁄2 cups (625 mL)

11⁄2 cups chopped cauliflower 375 mL
1 medium carrot, chopped 1
1 cup whole milk 250 mL
8 oz sharp or extra-sharp (old or extra-old) Cheddar, cubed 250 g

1⁄2 oz Parmesan cheese, chopped 15 g
3⁄4 tsp salt 3 mL

Instructions

Prep
  • Steamer basket
  1. In a steamer basket set over a pot of boiling water, steam cauliflower and carrot until very tender, about 10 minutes.
  2. Transfer the vegetables to the Vitamix container and add milk, Cheddar, Parmesan and salt. Secure the lid. With the switch on Variable, select speed 1 and turn the machine on. Gradually increase the speed to 10, then flip the switch to High and blend for 1 minute or until the sauce is creamy and warm. If desired, blend for another 2 minutes to heat the sauce further.
  3. Cook 8 oz (250 g) macaroni in a pot of boiling salted water until tender but firm. Drain and combine with the sauce in an 8-cup (2 L) glass baking dish. Top with 1 cup (250 mL) buttered crumbs and bake in a 400°F (200°C) oven for 20 minutes or until bubbly. Makes 4 servings.
Use a well-aged Cheddar, so the cheese flavor will carry through and mask the vegetable flavors.
Try this with other aged cheeses, such as Mimolette or manchego.

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