Root Veggie Mac ‘n’ Cheese

By Michelle Dudash

Root Veggie Mac ‘n’ Cheese
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My days are non-stop. So I’m always looking for ways to get delicious, easy, and most importantly, healthy meals on the table. I’m all about short ingredients lists and quick prep times.

When I’m meal planning, I try to stay away from processed foods. I want ingredients that save me time in the kitchen but not at the cost of taste or nutrition.

To this end, Beech-Nut is my go-to. The handy little jars are packed with real fruits and veggies, free from additives and surprises. Best of all, I can incorporate them into many of our family’s favorite dishes — from muffins and brownies, to vinaigrettes and sauces, and yes, even mac and cheese which is on the menu at least once a week.

My mac and cheese is made with just seven simple ingredients, including Beech-Nut Naturals with carrot, sweet corn and garbanzo beans. Using it straight from the jar is convenient, means less prep, eliminates dishes and is ready in less than 30 minutes. I usually pair it with roasted chicken and a green salad. If you want to make it even more nutritious, opt for whole-wheat, lentil or chickpea pasta. And season it according to what the kiddos like — onion and garlic powder optional.

Beech-Nut Macaroni and Cheese Recipe

2 cups dry pasta shells (or 6 cups cooked)

2 jars Beech-Nut Naturals just carrot, sweet corn & garbanzo bean

⅓ cup low-fat milk

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt (optional)

1½ cups shredded cheddar cheese

3 tablespoons grated parmesan cheese


Prepare the pasta according to package directions. Drain and leave the pasta in the strainer.

Heat the Beech-Nut Naturals just carrot, sweet corn & garbanzo bean , milk, garlic powder, onion powder and salt (optional) in a pot over medium heat until warm. Reduce the heat to low, and stir in the cheeses until smooth. Stir in the cooked pasta. Season to taste with salt and pepper.

Yield – 9 servings, ½ cup each

Prep Time – 5 minutes

Cook Time – 15 minutes