A smooth cheese sauce blended with softened carrots and bell peppers, then tossed with pasta and finished with peas for a kid-friendly bite.
By mansi
Servings
4
3 cup Elbow macaroni
2 piece Carrot
1 piece Red bell pepper
3 tbsp Unsalted butter
3 tbsp All-purpose flour
2.5 cup Whole milk
2.5 cup Sharp cheddar cheese (block, freshly grated)
0.75 cup Frozen peas
0.5 tsp Garlic powder
0.5 tsp Mustard powder
Salt
Black pepper
Calories
736 kcal
Protein
28g
Carbs
66g
Fat
42g
Fiber
12g
Sugar
27g
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Sarah M. · Melbourne, AU
Cook Vegetables & Pasta
1. Peel and roughly chop the carrots, and roughly chop the red bell pepper, discarding the seeds and stem. Place them in a medium saucepan, cover with water, and bring to a boil. Cook for 12–15 minutes until the carrots are completely tender when pierced with a fork. Drain and set aside.
2 piece Carrot,
1 piece Red bell pepper
2. While the vegetables cook, bring a large pot of well-salted water to a boil and cook the elbow macaroni according to package directions until just al dente. Reserve about half a cup of pasta water, then drain the pasta and set aside.
3 cup Elbow macaroni
Make the Cheese Sauce
3. In a blender, combine the drained cooked carrots and bell pepper with about a quarter cup of the milk. Blend on high until completely smooth and velvety, about 1 minute. Set aside.
0.2 cup Whole milk
4. In the same large pasta pot or a wide saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute until the mixture turns a light golden color and smells nutty.
3 tbsp Unsalted butter,
3 tbsp All-purpose flour
5. Gradually pour in the remaining milk in a steady stream while whisking continuously to prevent lumps. Add the garlic powder and mustard powder. Continue to cook and whisk over medium heat for 4–5 minutes until the béchamel thickens enough to coat the back of a spoon.
6. Reduce the heat to low and stir in the blended vegetable purée until fully combined. Add the freshly grated cheddar a handful at a time, stirring until completely melted and smooth before each addition. Season generously with salt and black pepper to taste.
2.5 cup Sharp cheddar cheese (block, freshly grated),
Salt,
Black pepper
Finish & Serve
7. Add the drained macaroni and the frozen peas to the cheese sauce and stir well to coat everything evenly. The residual heat will thaw the peas in about 1–2 minutes. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it. Serve immediately.
3 cup Elbow macaroni,
0.8 cup Frozen peas
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By mansi
