Roasted Vegetable Puree Mac and Cheese
65 mins (prep 10, cooking 55)
16 ingredients
4-6 servings
This variation of mac and cheese is chock full of vegetables, they actually make the sauce. It is definitely healthier than most mac and cheese and to me tastes just as nice. You can try any vegetable puree that you like, but my favourite is kohlrabi, so Ive listed that in the ingredients. I got the idea for this from the chowvida blog:

Categories:  pasta,-rice-and-grains , comfort-food , taste~mood , free-of... , <-4-hours , pasta , time-to-make , egg-free , weeknight , easy , main-dish , casseroles , macaroni-and-cheese , vegetarian , vegetable ,
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Serving Size (91.2 g)
Servings 4
Amount per Serving
Calories 84.02 Calories from Fat 43.02
% Daily Value *
Total Fat 4.78g 29.39%
Saturated Fat 1.03g 20.56%
Trans Fat 0.0g %
Cholesterol 1.25mg 1.67%
Sodium 117.98mg 19.66%
Total Carbohydrate 7.53g 10.04%
Dietary Fiber 0.58 g 9.2%
Sugars 1.43 g %
Protein 2.72g 21.73%
Vitamin A 266.19IU% Vitamin C 3.31mg%
Calcium 77.95mg% Iron 0.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, medium onions