Mac and cheese with vegetables

Are your kids real pros at detecting any trace of vegetables in their meal? We bet they won't notice a thing with this gourmet macaroni and cheese where carrot juice and riced vegetables are hidden. Add some crumbled bacon and they'll be asking for more!

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10 min
6 to 8
12 min
Freeze for three months.

  • Ingredients

    • 450 g of macaroni
    • 2 cups carrot juice
    • 1 liter of cold water
    • 1 tsp onion powder
    • 2 tbsp smoked paprika
    • 340g riced vegetables (or 2 cups finely chopped cauliflower)
    • 1/2 cup cream cheese
    • 2 cups yellow cheddar cheese, grated
    • Salt and pepper from the mill

    Trim:

    • 1/2 cup crumbled bacon
  • Preparation

    1. Place all ingredients in a large saucepan, except cream cheese, shredded cheese and bacon. Bring to a boil.
    2. Cook over medium heat, stirring often, for 10 minutes.
    3. Add cheeses, mix well and cook for 2 minutes or until pasta is al dente. Season with salt and pepper to taste.
    4. Garnish with crumbled bacon when serving.

For the adventurers

Notes and tips

When serving, garnish with:
• A few drops of sriracha sauce