Roasted Beet Mac n’ Cheese
Serves about 8. Recipe adapted from Tablespoon.
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 2 1/4 tablespoons unsalted butter
- 2/3 pound rotini noodles
- 1 1/2 tablespoons all purpose flour
- 1 1/2 tablespoons extra virgin olive oil
- 3 small-medium size beets
- 1 small yellow onion
- 1 3/4 cup low-fat milk
- 1/4 cup light cream
- 1 cup part-skim mozzarella cheese
- 3/4 cup part-skim cheddar cheese
- Salt and pepper
Directions:
- Preheat the oven to 375 degrees F. Place the beets in a 9 x 13 glass dish and drizzle with olive oil. Bake for about 28 – 30 minutes, or until softened. Let cool slightly. With gloves on, peel the beets and chop into pieces. Place the beets into a food processor and pulse until pureed.
- Bring a large pot of salted water to a rapid boil. Add the rotini and cook until al-dente, about 8 minutes. Rinse in cold water and set aside.
- In a large skillet, melt the butter. Add the onions and cook until softened, about 2 – 3 minutes. Add flour and cook about 2 minutes. Add the milk and cream and whisk until thickened, about 4 – 6 minutes. Add in salt, pepper and beet puree. Stir to combine. Remove from heat and stir in cheeses.
Nutritional information per serving:
Calories: 314.3
Fat: 12 grams
Carbohydrates: 26.2 grams
Fiber: 3 grams
Protein: 14.23 grams
Weight Watchers Points: 7