Veggie Macaroni and Cheese

INGREDIENTS

8 oz package of elbow macaroni (half a package)

1/2 cup frozen carrots

1/2  cup of frozen cauliflower

1/2 cup of whole milk

1 1/4 cups of a mixture of  shredded cheddar

1/4 teaspoon of salt and 

pepper to taste

2 tablespoons of butter
 

PREPARATION

Rinse the frozen cauliflower and carrots, place in boiling salted water and boil until cooked (about 8 minutes).  Drain and the veggies and puree in a blender with ½ cup of milk until smooth (no lumps).

In a pot, boil and drain pasta, mix in milk/veggie purée and return to stove on medium to low heat.  

Add in, salt, pepper and tablespoon butter.

Stir and keep on low heat until the mac and cheese is thickened about 7 mins.