Serves 8
25 min
Healthy Macaroni and Cheese
Recipe GLPR2f2b4c33fb45a7
A lighter take on a classic comfort food, this creamy macaroni and cheese is enriched with a vegetable-based sauce made from carrots, rice, and onions blended into a smooth, silky texture. The natural sweetness of the carrots pairs beautifully with sharp cheddar cheese, creating an indulgent dish that's surprisingly nutritious. Perfect as a side dish or main course for the whole family.
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Ingredients
1 pound macaroni pasta
16 fluid ounces chicken or vegetable broth
1/4 medium red onion, chopped
1 cup shredded carrots
1/4 cup Arborio rice
1 1/2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
Directions
Bring the chicken or vegetable broth to a boil in a large saucepan over medium-high heat. Add the chopped red onion, shredded carrots, and Arborio rice. Stir well to combine.
Reduce the heat to medium-low and simmer for 5 to 8 minutes, stirring occasionally, until the rice is tender and the carrots are very soft.
While the broth mixture simmers, cook the macaroni pasta in a separate pot according to package directions. Drain and set aside.
Once the rice and carrots are tender, remove the saucepan from heat and allow the mixture to cool for 2 to 3 minutes.
Carefully transfer the cooled broth mixture to a blender and puree until completely smooth. For safety, do not blend hot liquids; allow them to cool slightly first.
Pour the pureed sauce back into the saucepan over low heat. Add the shredded cheddar cheese and stir constantly until the cheese is completely melted and the sauce is smooth and creamy, about 1 to 2 minutes.
Taste the cheese sauce and season with salt and black pepper as needed.
Add the cooked macaroni to the cheese sauce and toss gently until all the noodles are evenly coated. Serve immediately while hot.
