Veggie Mac and Cheese

CREDIT TO: BRIANNA MAITLAND

INGREDIENTS:

•   1 lb macaroni

•   1/2 cup water

•   1.5 cups cauliflower chopped

•   1 cup carrot sliced

•   2 cups milk

•   2 cups sharp cheddar cheese, shredded

•   5.3 oz (1 single serve) plain Greek yogurt

INSTRUCTIONS:

1.     Boil pot of water and cook macaroni according to box instructions

2.     Boil 1/2 cup of water in smaller pot

3.     Chop cauliflower and carrots, then add to smaller pot

4.     Cover and cook vegetables until tender, about 5-7 minutes

5.     Once cooked, empty vegetable pot (including water) into blender, and blend until smooth

6.     Pour vegetable blend back into pot over medium heat

7.     Add milk, shredded cheese, and greek yogurt to vegetable blend, and mix until cheese is melted and everything combined

8.     Reduce heat to low and add in the cooked macaroni to the sauce. Mix until evenly coated and sauce has thickened

9.     Serve plain, or add any toppings (broccoli, peas, bacon bits, grilled chicken, etc.) for a loaded Mac and cheese!