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Beet Carrot Mac and Cheese

Beet and Carrot Mac and Cheese

Shweta Arora
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! 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Boiling time 30 mins
Total Time 1 hr
Course Main, Main Course, Side Dish, Snack
Cuisine American
Servings 4 people

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
  • cups Vegetable broth
  • 2 cups uncooked elbow pasta 8oz
  • ½-1 cup cream or as needed
  • 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. 
 
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