Crafty Mac ‘N Cheese


  • 3 cups chopped cauliflower
  • 1 cup chopped carrots
  • ⅓ cup nonfat milk
  • 2 cups dry whole wheat elbow pasta
  • ¾ cup shredded lowfat mozzarella cheese
  • ½ tsp salt
  • ⅛ tsp ground black pepper


(approx. 1½ cups; makes 4 servings)

303 calories; 52 grams carbohydrate; 5 grams fat; 16 grams protein; 3 grams dietary fiber
Average cost for one recipe: $2.02


Place the cauliflower and carrots in boiling water and cook until tender, about 7-8 minutes. Drain out the water and allow the vegetables to cool. Then combine the cauliflower and carrots in food processor with the milk and blend until it makes a puree. Cook pasta according to package directions and then drain the water, saving ½ cup for later use. In a sauce pan over medium high heat, add pureed veggie mix with the ½ cup pasta water and cheese and stir until the cheese melts. Add the cooked elbow pasta into the pan with the sauce and stir well to combine. Season with salt and pepper and serve!