Vegetables Disguised in Macaroni and Cheese
Sandie Campos
Vegetables contain chemicals that help keep cells healthy and heal wounds, protect eyes, skin, and bones, and are full of important vitamins and minerals for the growth and development of every child. And although many of them may not like them, the trick is that the puree does not change the flavor, color, or texture of the dish.
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Ingredients
4
Servings
  • 225 grams elbow pasta, (preferably whole grain)
  • 1 1/2 cups cow's milk
  • 1/2 teaspoons salt
  • 2 cups cheddar cheese, or shredded colby
  • 2 eggs, large (optional)
  • 1/4 cups mashed potatoes, white or orange puree
  • 2 cups cauliflower, cut into florets
  • 2 zucchinis, small (peeled and chopped)
  • 1 teaspoon lime juice
  • 1 teaspoon water, (if necessary)
  • 1 sweet potato, medium sweet potato (peeled and diced)
  • 3 carrots, medium (peeled and cut into thick slices)
  • 2 tablespoons water
Preparation
25 mins
35 mins
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  • For the white puree: Instructions: Steam the cauliflower over 2 inches (5 cm) of water for 10 to 12 minutes, or until tender. Alternatively, place the cauliflower in the microwave, cover it with water, and cook for 8 to 10 minutes, until tender. While you wait for the cauliflower to be ready, blend the raw zucchini in a food processor with lemon juice (do not add the water). Drain the cauliflower when it's ready. Add the cauliflower to the zucchini in the food processor, along with one tablespoon of water. Repeat this step several times if you cannot fit all the vegetables at once. Blend until you have a smooth and lump-free puree. If necessary, add the second tablespoon of water to make the puree smoother (but be careful not to make it too liquid).
  • For the orange puree: In a medium bowl, cover the carrots and sweet potato with cold water and bring to a boil for 20 minutes, until tender. If the carrots are not fully cooked, they will leave bits of vegetable, which is counterproductive if you intend to hide them in another dish. Drain the sweet potato and carrot and place them in the food processor with two tablespoons of water. Puree until smooth and lump-free so that no pieces of carrot or sweet potato remain. If necessary, add a third tablespoon of water, but the less water, the better.
  • Preheat the oven to 375 degrees F. (190°C) and grease a 9-inch square baking dish (22 cm) with butter.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until they are firm and still slightly undercooked. Drain and set aside.
  • In a large bowl, whisk the milk with the white or orange puree and salt (if using eggs, mix them in and add them too).
  • Place half of the macaroni in the baking dish and top with half of the shredded cheese. Then add the remaining macaroni to the dish and pour the milk and puree mixture over it. Add a final layer of the remaining shredded cheese, making sure to distribute it evenly.
  • Bake for 30 to 35 minutes or until golden and bubbly. Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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