This baked mac n' cheese hides cauliflower and carrots in the cheese sauce, making it a perfect meal for picky kids.

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Cal/Serv: 345 Yields: 6 servings Prep Time: 0 hours 30 mins Total Time: 1 hour 15 mins

Ingredients 1 head cauliflower 4 medium carrots 1 c. unsalted vegetable broth 1/4 c. reduced-fat cream cheese (Neufchâtel) 1 tsp. Dijon mustard 1 pinch cayenne (ground red) pepper 3/4 c. Gruyère cheese 1/2 tsp. salt 1/2 tsp. pepper 12 oz. elbow macaroni 8 oz. small broccoli florets 2 medium plum tomatoes 1/4 c. Parmesan cheese This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 400 degrees F. Heat 8-quart sauce pot of salted water to boiling on high. Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender. Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, Gruyère, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Purée until very smooth. Add pasta to same sauce pot of boiling water. Cook half the time that label directs; adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheeses and tomatoes. Bake 35 minutes or until golden brown on top and heated through.

Tips & Techniques Tip: This dish contains 25-percent of your daily calcium (for stronger bones and better posture).

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