Today’s recipe was shared by Rachel V who shares, “This recipe was a great hit with kids and adults at our church’s Soup and Stations every Friday during Lent last year. Offers a healthy (and pretty colorful) update on traditional mac and cheese for Lent.”
Surprise Macaroni and Cheese Stew
2-3 large sweet potatoes peeled and sliced for quick cooking
2-3 large carrots peeled and sliced for quick cooking
1 large onion peeled and chopped
1 stick celery chopped
2 cloves garlic
1 10oz bar of extra sharp cheddar grated
1 lb box of pasta of choice cooked according to package directions(we prefer whole wheat elbows, but feel free to use any bite-size shapes of your choice)
1 1lb package of mixed vegetables with lima beans (mixed vegetables are colorful, but feel free to use any frozen vegetables you like)
1 can dark red kidney beans, drained and rinsed
1 cup whole milk or cream
Dash of nutmeg if desired
Salt and Pepper to taste
Place sweet potato, carrot, celery, onion, garlic in a large pot and cover with water. Cook until tender. Drain, saving the broth.
Place 1/2 of the cooked vegetables in a blender while still hot (be careful as hot food in a blender with cover will expand!) and puree, adding 1/2 of the milk and some of the broth from cooking until thick and creamy consistency is reached (consistency should be like melted ice cream). Pour into slow cooker or large pot and repeat with remaining milk and vegetables.
Stir in nutmeg, grated cheese, frozen vegetables, beans. Heat until cheese melts and vegetables are tender. Add noodles, salt, and pepper. Add more of the vegetable broth to adjust consistency as desired. Enjoy.
Do you have a meatless recipe to share? Comment below or email [email protected]