Description
Juicy Pink Mac and Cheese is a delightful twist on a classic comfort food that kids will love.
Ingredients
Scale
- 2 cups Pasta (Any shape like elbows or shells)
- 1 cup Cheddar Cheese (Sharp preferred for a delightful kick)
- 1 cup Mozzarella Cheese (Provides meltiness and softness)
- 1/2 cup Beet Juice (Pure juice for best results)
- 1 cup Plant-Based Milk (Or regular dairy milk if preferred)
- 2 tablespoons Butter (Optional; use plant-based for vegan version)
- 1 cup Spinach (Optional; blend into the sauce)
- 1 cup Carrot Sticks (Add healthy crunch)
- 1 cup Steamed Broccoli (Pairs beautifully with the mac and cheese)
Instructions
- Cook the Pasta: Begin by boiling your chosen pasta in salted water according to package instructions until al dente, then drain and set aside.
- Blend the Sauce: In a blender, combine any optional cooked vegetables with beet juice until smooth and creamy.
- Warm the Sauce: In a medium pot over low heat, warm the blended pink sauce until it’s heated through.
- Combine Pasta and Sauce: Gently fold the drained pasta into the warm pink sauce, ensuring every noodle is well coated.
- Serve Immediately: Once everything is well combined and warm, serve your Juicy Pink Mac and Cheese right away for the best texture and color.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 35 mg