Your kids will never guess that this creamy macaroni and cheese is actually packed full of veggies! Try it out and let us know how they liked it. Use any type of noodles you want — white, whole wheat or gluten free will all taste great!
1 450g package pasta
2 large sweet potatoes, peeled and small diced
2 carrots, peeled and small diced
3 cups whole milk
½ tsp garlic powder
4 oz (½ package) cream cheese, room temperature
kosher salt (to taste)
1 cup grated mild cheddar
Cook pasta according to package directions for al dente texture. Drain, rinse under cold water, pour onto oiled baking sheet and toss with additional oil to prevent sticking.
Preheat oven to 400F. In a large saucepan with a lid, combine the sweet potatoes, carrots, milk, garlic powder and salt. Bring to a low boil, reduce heat to a simmer and cover. Cook until vegetables are soft, 12-15 minutes.
Combine in a blender with the softened cream cheese and blend until smooth. Thin out with additional milk if needed. Season sauce to taste, toss with pasta in a 9 x 13” baking dish.
Top with grated cheese and bake until bubbling and cheese is melted, 12-15 minutes. Serve with a green salad.
approx. Per Serving