Beet Mac And Cheese
This beet mac and cheese recipe will not only satisfy your craving for this comfort meal but also provides essential nutrients that keep your heart healthy.
Equipment
- 1 Food Processor
- 1 Baking sheet
- 1 Sauce pan
Ingredients
- 2 cups Penne or macaroni noodles
- 1 tbsp olive oil
- 2 medium red beets
- 3 cloves garlic
- ¼ cup yellow onion diced
- 1 cup white kidney beans rinsed
- ¼ cup parmesan grated
- ¼ cup gruyere grated
- 3 tbsp nutritional yeast
- ½ cup vegetable broth no salt added
- ¼ cup milk (skim or 2%)
- ⅛ tsp Salt
- ⅛ tsp Black pepper
Instructions
- Preheat oven to 425F
- Wash and peel the skin from 2 medium beets, cut into large chunks. Toss beets and 3 garlic cloves (peeled) in 1 tsp olive oil and wrap in foil.
- Place in the oven and bake for 30 minutes, until beets are tender to the fork.
- While the beets are in the oven, grate the cheese, dice onion and set aside.
- Rinse white kidney beans.
- Place the cooked beets and garlic cloves into a food processor with the white kidney beans and puree until smooth.
- Boil a medium pot of water and cook noodles according to instructions until al-dente (approx. 8-10 minutes).
- In a medium-large pan heat 1 tbsp olive oil, add yellow onion and sauté for 2 minutes until slightly golden.
- Add beet puree mixture to the pan, add vegetable broth and stir to combine.
- Fold in the cheeses and nutritional yeast, adding milk, salt and pepper.
- Stir until cheese in melted.
- Drain pasta and add noodles to the sauce tossing until combined.
- Serve and enjoy!
Nutrition
Calories: 421kcalCarbohydrates: 65gProtein: 20gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 303mgPotassium: 728mgFiber: 9gSugar: 8gVitamin A: 156IUVitamin C: 6mgCalcium: 205mgIron: 3mg
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