Fall Veggie Macaroni and Cheese
Ingredients
- 4 medium carrot
- 2 stalk celery
- 8 ounce macaroni pasta, dry
- 1 medium onion
- 3 clove garlic
- 1 tablespoon butter, unsalted
- 1 cup black beans, canned
- 1/8 cup flour, all-purpose
- 2 cup milk
- 1 tablespoon Old Bay Seasoning
- 15 ounce cheddar cheese
- 1 ounce Parmesan cheese
Instructions
- Chop carrots and celery. Place in a pot of water and boil for ten minutes. Drain the water, and then puree in a food processor or blender.
- Cook the pasta according to package directions. Drain and return to the pot.
- Chop the onion and garlic.
- In a large saucepan, melt the better. Add chopped onion and garlic. Add black beans. Whisk in the flour. Slowly mix in the milk and simmer till thick. Season with salt, pepper, and old bay seasoning. Add the cheese, and stir to melt.
- Combine the pureed veggies, the pasta, the veggie-bean-cheese mixture into the large saucepan. Transfer to a casserole dish. Top with parmesan cheese (1 ounce is about 1/4 cup). Broil in the oven on high for about 5 minutes.
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Nutrition
Calories: 432kcal | Carbohydrates: 59g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 437mg | Fiber: 6g | Sugar: 9g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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