Creamy Cheese Macaroni with Hidden Cauliflower

Creamy cheese macaroni whose sauce is made from cauliflower and carrot, so kids barely notice the vegetables. With red bell pepper and peas, the dish is colorful and mild.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 400 g Macaroni
• 500 g Cauliflower
• 2 Stück Carrots
• 400 ml Milk
• 200 ml Water
• 20 g Butter
• 200 g Gouda, grated
• 1 Stück red bell pepper
• 150 g Peas, frozen
• 0.5 TL sweet paprika powder
• Salt
• Pepper
• Prise Nutmeg

Method

1. Cut the cauliflower into florets, peel the carrots and slice them, deseed the bell pepper and cut it into small cubes.
2. Cook the cauliflower and carrots with 200 ml water and a pinch of salt in a large covered pot for 10 minutes until soft.
3. Place half of the milk, the butter and the vegetables with the cooking water into a tall beaker and blend finely until a creamy sauce forms.
4. Cook the macaroni in plenty of salted water according to the package instructions until al dente. Add the peas during the last 3 minutes, then drain.
5. Return the blended vegetable sauce to the pot with the remaining milk, heat it and stir in the Gouda little by little until everything has melted.
6. Season with salt, pepper, nutmeg and paprika powder.
7. Stir the bell pepper cubes, macaroni and peas into the cheese sauce and warm briefly until everything is hot.
8. Serve immediately, or keep the macaroni in the fridge for up to one day and warm it with a little milk before serving.