Thursday, July 25, 2013

Sneaky Homemade Shells & Cheese





Yes, at times I have to get a bit sneaky to get those vegetables in my kids and this is a recipe that is so well suited for that occasion.  I bet you can't even tell I used white cheese in this recipe.  That's right, the golden beets have added all the color and made this mac and cheese dish just as orange as the not-so-good for you variety you can buy at the store.


Here is what you will need to make this recipe:
  • 3 cups pasta (I use an asparagus pasta)
  • 2 Tablespoons butter
  • 1 Tablespoons flour
  • 1 cup milk
  • 1  cup roasted golden beets (See instructions below on how to roast)
  • 1 cup shredded cheese (any good melting cheese will work)
  • 1 cup (8 ounces) cream cheese
  • 1 teaspoon salt (more if your cheese is not very salty)
  • 1/4 teaspoon paprika
  • pepper to taste

To start out, roast 4 medium sized golden beets. (To roast them, just cut off their end and bake in a covered dish at 350 degrees Fahrenheit for 1 hour.  Cool and then slide off the skins.)




When the beets are peeled and cooled, melt the butter in a pan and then add the flour to make a rue.  And make sure to start your pasta per the package directions.



At the same time, in a food processor, combine the milk, beets, cream cheese and spices.  Blend until well pureed.



When the rue is finished, add in the pureed beet and cheese mixture and heat well.  Add in the cheese and keep stirring until all the cheese is melted.




Pour in the cooked noodles, stir well, serve.


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