I made this tonight for the first time for my kids. It was one of those make it up as you go meals. My goal was simple: make something nourishing, that includes veggies that can’t be seen or detected, yet tasty. We sneaky chefs have to stick together, especially considering all my kids seem to be turning their noses up at veggies these days. My oldest actually said this is the yummiest mac and cheese he’s ever had and wants to eat it everyday! How’s that for a glowing review

Pink Mac & Cheese (measurements are at your discretion)

Water

Macaroni noodles (I used organic Kamut)

Butter

Flour

Milk

Cheddar and Mozzarella (grated)

Steamed Beets and Carrots (pureed)

Boil water and cook macaroni. While the noodles cook, melt butter in a saucepan on low heat. Add flour and stir until butter is absorbed. Slowly add milk and whisk until there are no lumps. Remove from heat and whisk in cheese until melted then add pureed veggies and strained pasta. Serve immediately and await fanfare.