Tasty Tuesday - Mac & Veggies

The recipe you've all been waiting for! I'll be posting the ingredients a little differently so you can make it Vegetarian or Vegan! :) Everyone I've ever fed this to has LOVED it. It's tasty and really good for you. :) My toddler devours it, my husband eats two bowls, my friends never leave left overs. You can play with the veggies you put into it, this is what works for our family and for the color we like. :)

Let's get into it shall we?

Ingredients:
Set 1:
1 Red Bell pepper, large dice
1/2 Zucchini or Yellow Squash, large dice
2 cloves Garlic
1 handful Spinach
1 medium Carrot, large dice
1 Orange Bell pepper, large dice
1/4 Red Onion
1 tablespoon Nutritional Yeast

2 to 3 cups milk or oat milk or water

Set 2:
3 tablespoons wheat flour
3 tablespoons butter OR coconut oil
1 dash Chili Powder

Set 3:
1 cup shredded Cheddar Cheese OR 3 tablespoons Nutritional Yeast
Salt and pepper to taste


6oz Whole Wheat Pasta, cooked and set aside

Directions:

1. Place all  ingredients in Set 1 into a blender and blend until smooth. Start at a low setting and work your way up to make sure you get rid of chunks. Set aside.
2. In saucepan, melt coconut oil or butter. Whisk in flour one tablespoon at a time, until completely absorbed. Simmer 10 to 15 seconds. This will get rid of the flour taste so many sauces end up having. At this point, I like to add the chili powder on this step. Don't be afraid, it won't add spice.
3. Slowly, add mixture from the blender to the saucepan. Whisk into flour mixture completely before adding more. It will clump up a little at first. Adding slowly will help avoid lumps.
4. Once you've worked in as much of the vegetable mixture as you'd like for the consistency of sauce you prefer, start adding in the cheese or Nutritional Yeast and mix until combined.
5. Pour this sauce over your noodles.

Congratulations! You're done! Enjoy your masterpiece!

Next week may be a twofer! I want to share my Potato Soup AND Oat Milk recipes. We shall see!