Ingredients
6
6 servings
- •1 lb elbow macaroni, cooked al dente
- •½ cup water
- •1 cup cauliflower florets
- •1 cup butternut squash, diced
- •1 cup carrot, sliced
- •2 cups milk
- •2 cups cheddar cheese, shredded
- •4 oz cream cheese
Instructions
- Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
- Add everything into a blender, including cooking water, and blend until smooth.
- Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
- Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 497
- Carbohydrate: 66g
- Fat: 15g
- Fiber: 2g
- Protein: 19g
- Sugar: 8g
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