Perfect Mac and Cheese for your picky little ones! (with a secret!)

Success!!

 I can't even begin to explain to you how exciting this recipe is!

Calling all mamas with picky eaters:

I have successfully hidden not 1, but 2 different veggies in my son's mac and cheese!

aaaand he DIDN'T. EVEN. NOTICE.

Yep.

I am one proud mama today.

So, if you are having a hard time getting your little one's to eat their veggies, try this recipe out. It's super yummy and they won't even know it's good for them.

Ingredients:

5 Slices of Whole Wheat, Sugar Free Bread-toasted

1 Box Quinoa Pasta (2 1/2 Cups)

1 1/2 Cup Carrots-steamed

1 1/2 Cup Cauliflower-steamed 

1/2 Cup Vegetable Broth

1/4 Cup Ricotta

1/4 Cup Greek Yogurt

1/4 Cup Parmesan Cheese-for topping 

1-2 Tbsp. Salt

1 Tbsp. Coconut Oil

1 Tsp. Garlic powder

1 Tsp. Onion Powder  

Preheat your oven to 400 degrees.

Spread the bread out on a baking sheet lined with foil and sprayed with cooking spray. Bake the bread until it is hard and golden, or about 20 minutes.

(the bread topping is completely optional and if you're going for low carb, just skip it! My son is just a HUGE fan of croutons/bread crumbs, so it was a must for us.) 

While the bread is baking, fill 2 large pots with water, salt both generously and bring them to a boil.

When the pots of water come to a boil, you're going to throw all of the veggies (carrots and cauliflower) into one and the Quinoa pasta into the other.

(this stuff is amazing, btw!)

Cook the pasta until it's barely tender or "al dente" and the veggies until they are very soft.

Drain the pasta and return it to the pot. 

DO NOT drain the veggies, but remove them with a slotted spoon and save the cooking water. Place the veggies into a food processor and begin to puree. Use the cooking water to help the veggies along in the pureeing process.

Once the veggies are completely smooth with no lumps or chunks, return them to their pot.

 Beautifully Pureed!

Turn the heat on medium and add the Coconut Oil, Ricotta, Greek Yogurt and seasoning. (Salt, Garlic Powder, Onion Powder)

Stir the mixture continuously, slowly adding the vegetable broth a little at a time.

Once it has all come together throw in your pasta and stir!

Make sure to coat every noodle evenly in the sauce.

Spray a medium size casserole dish and dump the mac and cheese in.

Crumble your bakes croutons over the top and sprinkle with Parmesan cheese.

This will go into the 400 degree oven for another 20 minutes.

 See?? Perfectly hidden veggies.

*side note*

Next time I make this, I am not going to bake it!

The sauce thickened up a bit too much while in the oven.

I think I'll just mix the sauce and pasta and serve!