An easy stovetop macaroni made with a blended base of carrots, bell peppers, and onion, enriched with cheese and a splash of milk, with peas mixed in just before serving.
By mansi
Servings
4
2.5 cup Elbow macaroni
2 piece Carrot
1 piece Orange bell pepper
1 piece Yellow onion
3 clove Garlic
2 tbsp Unsalted butter
2 cup Vegetable broth
0.5 cup Whole milk
1.5 cup Sharp cheddar cheese (freshly grated)
2 tbsp Cream cheese
0.75 cup Frozen peas
0.5 tsp Dijon mustard
0.5 tsp Garlic powder
Salt
Black pepper
1 tbsp Olive oil
Calories
604 kcal
Protein
18g
Carbs
58g
Fat
36g
Fiber
12g
Sugar
21g
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Build the Veggie Base
1. Roughly chop the carrot, bell pepper, and onion into large chunks — no need to be precise as they'll be blended. Peel and smash the garlic cloves.
2. Heat olive oil and butter in a large, deep pot or Dutch oven over medium heat. Add the chopped carrot, bell pepper, onion, and garlic. Season lightly with salt. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Pour in the vegetable broth, bring to a gentle boil, cover, and simmer for 8 minutes until the carrots are completely tender and easily pierced with a fork.
2 cup Vegetable broth
4. Carefully transfer the cooked vegetables and all the broth to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. Return the purée to the pot over medium-low heat.
Cook the Pasta
5. Stir in the milk and bring the purée to a gentle simmer. Add the dry elbow macaroni directly into the pot, stirring to combine. Cook uncovered, stirring frequently, for 9–11 minutes until the pasta is al dente and has absorbed most of the sauce. Add a splash of water or extra broth if the mixture becomes too thick before the pasta is cooked.
2.5 cup Elbow macaroni,
0.5 cup Whole milk
Make it Cheesy
6. Reduce the heat to low. Stir in the cream cheese and Dijon mustard until melted and smooth. Add the grated cheddar cheese in two or three handfuls, stirring well between each addition until fully melted and the sauce is creamy. Season with garlic powder, salt, and black pepper to taste.
By mansi
