Name: Vegetables Disguised in Macaroni and Cheese
Prep time: 60 min
Cook time: 35 min
Yield: 4
Cuisine: Americana
Ingredients: 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

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.