Red beets give this healthy mac and cheese recipe a pink hue. If that's a little too much for you, try using yellow beets instead. Source: EatingWell Magazine, January/February 2018

Julia Clancy
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Ingredients

Directions

  • Bring a large saucepan of water to a boil. Cook pasta and beets according to the package instructions. Drain.

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  • Whisk 1/4 cup milk, flour, roasted garlic, salt and pepper in a small bowl; place near the stove. Add the remaining 1 1/2 cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in goat cheese, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and beets into the sauce. Serve topped with hazelnuts.

Tips

Tip: To roast garlic, position rack in lower third of oven; preheat to 400 degrees F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

531 calories; 21.5 g total fat; 10.1 g saturated fat; 39 mg cholesterol; 643 mg sodium. 617 mg potassium; 65 g carbohydrates; 8.9 g fiber; 12 g sugar; 24.9 g protein; 793 IU vitamin a iu; 4 mg vitamin c; 144 mcg folate; 248 mg calcium; 5 mg iron; 133 mg magnesium;