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Juicy Pink Mac and Cheese

Juicy Pink Mac and Cheese That Will Brighten Your Dinner

Juicy Pink Mac and Cheese is a playful twist on the classic dish that adds vibrant color and sneaky nutrition to your dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups pasta any shape like macaroni or shells
For the Sauce
  • 1 cup beet juice for vibrant color and sweetness
  • 2 cups cheese your favorite varieties or dairy-free option
  • 1 cup vegetables blended cauliflower or carrots for nutrition
  • 1 cup plant-based milk can substitute with regular milk

Equipment

  • large pot
  • Colander
  • blender or food processor

Method
 

Step-by-Step Instructions for Juicy Pink Mac and Cheese
  1. Boil a large pot of salted water and cook pasta until al dente; drain and set aside.
  2. Blend pre-cooked vegetables until creamy to make the vegetable puree.
  3. Add beet juice to the vegetable blend little by little, blending until the right color is achieved.
  4. Warm the beet and vegetable mixture in a pot over low heat, stirring continuously for 3-5 minutes.
  5. Gradually stir in cheese until melted and creamy, around 2-4 minutes.
  6. Combine cooked pasta with the warm sauce, tossing well to coat evenly for about 2 minutes.
  7. Serve immediately while warm, creamy, and vibrant.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 5mg

Notes

Start small with beet juice for color; maintain creaminess by adding milk when reheating leftovers.

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