Mac and Cheese with Hidden Veggies.

Mac and Cheese with Hidden Veggies.

Ingredients.

1 1/2 cups chopped cauliflower
2 medium carrots, sliced
1 1/4 cups buttermilk
2 1/2 cups shredded cheddar cheese
2 tablespoons blue cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoons salt
3 cups macaroni
1 cup frozen peas
1/2 cup bread crumbs

Directions.

Put a pot of water on to boil for the macaroni. Steam the cauliflower and carrots until very soft, about 10 minutes. Puree the hot vegetables in a blender, then gradually add the buttermilk, pureeing until smooth. Add 2 cups of the cheddar cheese, the blue cheese, Parmesan and salt, and puree until smooth.

Cook the macaroni according to package directions. Add the peas at the last minute, just to thaw in the boiling water. Drain and shake thoroughly to dry. Put the pasta and peas back in the pot and stir in the sauce. In a small bowl, mix the remaining 1/2 cup cheddar with the breadcrumbs.

Preheat the oven to 400 degrees. Put the pasta and sauce in a 2-quart casserole, top with the crumb mixture, and bake until bubbly and crusty, 25 to 30 minutes. Serve hot. Makes about 8 cups. Serves 6.