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Roasted Beet Mac n’ Cheese

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Roasted Beet Mac n’ Cheese takes the classic comfort food to a whole new level. The earthy sweetness of roasted beets blends perfectly with creamy, gooey cheese to create a vibrant, indulgent dish that’s sure to impress. This twist on traditional mac and cheese not only brings a beautiful pop of color but also adds a subtle depth of flavor that will make your taste buds sing. Whether you’re looking for a fun way to serve vegetables or simply craving a deliciously creamy pasta dish, Roasted Beet Mac n’ Cheese is the answer.

Ingredients

Scale

Gather these ingredients to make Roasted Beet Mac n’ Cheese:

  • 2 medium-sized beets, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 lb elbow macaroni (or your preferred pasta)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • Fresh parsley for garnish (optional)

Instructions

Roast the Beets:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Beets: Peel and cube the beets. Toss the cubed beets in 1 tablespoon of olive oil, then season with salt and pepper.
  3. Roast the Beets: Place the beets on a baking sheet lined with parchment paper and roast for 30-35 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting. Once done, remove from the oven and set aside.

Cook the Pasta:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set aside.

Make the Cheese Sauce:

  1. Prepare the Roux: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute to create a roux.
  2. Add the Milk and Cream: Slowly whisk in the whole milk and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
  3. Add the Cheese: Reduce the heat to low and add the shredded cheddar cheese and grated Parmesan cheese, stirring until melted and smooth.
  4. Season the Sauce: Stir in the garlic powder, onion powder, mustard powder, salt, and pepper to taste. Adjust the seasoning as needed.

Combine the Beets and Pasta:

  1. Blend the Beets (Optional): For a smooth, creamy texture, blend the roasted beets in a food processor until smooth. If you prefer some texture, you can leave the beets in small chunks.
  2. Combine: Add the roasted beets to the cheese sauce, stirring to combine. Then, fold in the cooked pasta, making sure the pasta is evenly coated with the beet-infused cheese sauce.

Serve and Garnish:

  1. Serve: Spoon the Roasted Beet Mac n’ Cheese into bowls or a serving dish.
  2. Garnish: Garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!

Equipment

Nutrition

Find it online: https://succulentrecipes.com/roasted-beet-mac-n-cheese/