Beet and Carrot Mac and Cheese is everything you want in the classic Macaroni and cheese pasta with the added boost of nutrition and beautiful color that will make you reach for more!! Kid-approved ,family friendly recipe that can be enjoyed for Valentine's day or anytime you crave it!! I promise you will never want to eat mac and cheese any other way!
Valentine's day Special Mac and Cheese:
The famous and favorite Mac and Cheese pasta turned red and pink for this year's Valentines day!! Dressed in gorgeous color of love this beet and carrot mac and cheese is full of delicious flavor. By adding these veggies, you are not compromising on the taste of signature mac and cheese by any means. You will not taste beet or carrots, promise 😊. Infact, in my opinion, these veggies add more flavor making it the BEST Mac and Cheese recipe ever!! Do you agree? Would love to hear your thoughts on this so share it in comments!
If you follow me for a while, you probably know my kids love pasta. Amongst their many favorites is Mac and cheese too. I usually serve it with a side of veggies but always feel the need to add veggies in the pasta it self. Its like my wish came true!!
I had some boiled beet and carrots leftover from making the Beet and Carrot Paratha, so thought of just adding them to the pasta. I pureed the boiled beets and carrots so my lil one cannot pick them out and it was a huge success!!
My older one said " I love it Mumma but how did you make it Red and Pink? Did you add color?" Mumma nodded and said yes, I did add color but the one that is given to us by nature 😊. How melodramatic right?? 😉
How to make this Red and Pink Mac and Cheese
I'm officially hooked to Instant Pot so thats what I have used to make this recipe. But it can definitely be made on stove top too (details mentioned on the recipe card). The recipe is ready in 20 mins provided you have boiled beet and carrots ready. To save time on weekday's you can meal prep boiling and pureeing the beet and carrots on weekends. The puree is good for a few days in refrigerator or can be frozen for longer use.
Now to make your red and pink mac and cheese, sauté some butter, onions and garlic in Instant Pot. Then add the pasta, beet and carrot puree, salt and pepper and vegetable stock or water. Give it all a good mix and cook for 5 mins at high pressure.
Open the lid, add cream and cheese and stir until well combined. Adjust consistency of pasta using milk, water or cream and also adjust seasoning if needed. Creamy delicious and healthy mac and cheese is ready!! Serve immediately topped with some grated parmigianno regianno. Now how easy and delicious is that!!
Step by step Method to make the Best Mac and Cheese:
Add 2 cups of water to the Instant pot stainless steel vessel and place a trivet inside. Wash the beet and carrots, peel the carrots (difficult to do it after boiling) and cut into half or big chunks and place inside a stainless steel bowl. Place the beet and bowl of carrots on the trivet (as shown in pic). Close the lid and cook on manual high for 15 mins, followed by NR or QR.
Peel the beet (use a tissue paper or gloves if you don't like pink hands) and cut into chunks. Puree the boiled beets and carrots with half cup of water (or as much required) until smooth. You can make this ahead of time and refrigerate in air tight container for a day or two and freeze for longer use.
Start instant pot on sauté mode. Add butter and once it starts melting add onions and garlic and sauté for a min or until raw garlic smell goes away. Switch off the pot and add the pasta, beet and carrot puree, veg broth, salt. Stir well and close the lid. cook on manual high for 5 mins and followed by quick release.
Add in the cream and freshly crushed black pepper and give it a stir. Divide cheese in 3 batches and add 1 batch at a time stirring continuously until the cheese has melted and not stringy before adding the next batch. The warmth from the pasta is sufficient to melt the cheese so you dont need to start it on saute mode. You can also adjust the consistency by adding more water, milk or cream to the pasta and mix until well combined. Serve immediately topped with some parmigiano regianno.
As this pasta sits, it tends to absorb the moisture and dry out. Just add some liquid of choice (milk, water or cream) reheat until hot and serve.
That's it, creamy delicious Beet and Carrot Mac and Cheese is ready!! For kids, you can serve it with some steamed broccoli on the side and for us adults add some red pepper flakes or your favorite hot sauce and dig right in!!
More such delicious Valentine's day recipes for you to try:
Hope you enjoy this Beet and Carrot Mac and Cheese as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
Beet and Carrot Mac and Cheese
Equipment
Ingredients
- 1 small beet
- 2 carrots
- 2 tablespoon butter
- ¼ cup yellow onion chopped
- 1 teaspoon garlic minced
- 1 teaspoon salt or to taste
- freshly cracked black pepper to taste
- 2½ cups Vegetable broth
- 2 cups uncooked elbow pasta 8oz
- ½-1 cup cream or as needed
- 1½ cup mild cheddar shredded
- ¼ cup parmesan shredded
- more for serving : parmigiano regianno, hot sauce or chilli flakes for adults or kids who like it a little hot.
Instructions
To boil beet and carrots:
- Add 2 cups of water to the Instant Pot stainless steel vessel and place a trivet inside.
- Wash the beet and carrots, peel the carrots (difficult to do it after boiling) and cut into half or big chunks and place inside a stainless steel bowl. Place the beet and bowl of carrots on the trivet (as shown in pic). Close the lid and cook on manual high for 15 mins, followed by NR or QR. Peel the beet (use a tissue paper or gloves if you don’t like pink hands) and cut into chunks.
- Puree the boiled beets and carrots with half cup of water (or as much required) until smooth. You can make this ahead of time and refrigerate in air tight container for a day or two and freeze for longer use.
To Make Beet Carrot Mac and Cheese (Instant Pot Method):
- Start instant pot on sauté mode. Add butter and once it starts melting add onions and garlic and sauté for a min or until raw garlic smell goes away.
- Switch off the pot (to prevent the garlic from burning) and add the pasta, beet and carrot puree, veg broth, salt and stir to combine.
- Close the lid and cook on manual high for 5 mins followed by quick release.
- Add in the cream and freshly crushed black pepper and give it a stir.
- Divide cheese in 3 batches and add 1 batch at a time stirring continuously until the cheese has melted and not stringy before adding the next batch.
- Serve immediately topped with some parmigiano regianno. For kids serve it with some steamed broccoli on the side and for us adults add some red pepper flakes or your favorite hot sauce and dig right in!!
To Make Beet Carrot Mac and Cheese (Stove Top Method):
- Cook the pasta as per package instructions in salted boiling water, drain and keep aside.
- Heat butter in a pasta pot or dutch oven and once it starts melting add onions and garlic and sauté for a min or until raw garlic smell goes away.
- Add the pasta, beet and carrot puree, salt, cream and freshly crushed black pepper and stir to combine.
- Divide cheese in 3 batches and add 1 batch at a time stirring continuously until the cheese has melted and not stringy before adding the next batch.
- Serve immediately topped with some parmigiano regianno. For kids serve it with some steamed broccoli on the side and for us adults add some red pepper flakes or your favorite hot sauce and dig right in!!
Notes
- The time needed to boil larger beets might be more so cook on manual high for 20 mins.
- Mac and cheese tends to dry out by absorbing all the liquid so serve immediately or reheat by adding some water, milk or cream to adjust the consistency and serve.
Happy Cooking!
Shweta
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