Hidden Veggie Mac & Cheese Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
100.0 Grams Butternut Squash (1" cubes)100.0 Grams Cauliflower, raw (small florets)100.0 Grams Carrots, raw (½" cubes)100.0 Grams Onions, raw(medium dice)15.0 Grams Garlic(minced)0.25 cup nutritional yeast100.0 Grams Cheddar, Low Fat(finely grated)20.0 Grams Gouda Cheese(finely grated)20.0 Grams Parmesan Cheese, hard(finely grated)4.0 oz Fage 0% Nonfat Plain Greek Yogurt14.0 oz pasta plus
Preheat oven to 425°F
1. Boil pasta per package directions. Set aside.
2. Steam cauliflower, until fairly soft. Set aside.
3. Saute onions, garlic, butternut squash, carrots, adding water 1 tbsp at a time as needed if things start sticking. Make sure not to add too much. Cook for about 30-45 min on med-high, covered and stirring regularly to prevent burning.
4. Transfer veggie mix, yogurt and nutritional yeast into high speed blender or food processor and blend until its a think, smooth, orange sauce.
5. Put the sauce in a large mixing bowl, add all the cheeses except ½ the parmesan and mix together well.
6. Add the pasta and mix well. Now spray a mini cupcakes sheet pan with cooking spray and pack each well with a generous amount of nMac & cheese, then to with parmesan and chopped parsley (optional).
7. Bake at 425°F for about 20-35 min. Until they are golden brown. Let them rest for about 15 min before serving.
Enjoy!!
Serving Size: Makes 48 mini muffin size bites (4 bites=1serving)
Number of Servings: 12.0
Recipe submitted by SparkPeople user MARIBLU3.
Serving Size: Makes 48 mini muffin size bites (4 bites=1serving)
Number of Servings: 12.0
Recipe submitted by SparkPeople user MARIBLU3.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 2.8 g
- Cholesterol: 4.8 mg
- Sodium: 119.4 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.6 g
- Protein: 11.2 g