A creamy, vibrant twist on classic mac and cheese enhanced with roasted beets for a stunning pink color.

Scale

8 oz elbow macaroni

4 oz cream cheese

8 oz sharp cheddar cheese, shredded

2 cups whole milk

1 cup reserved pasta water

1 cup roasted beets, pureed

1 tsp garlic powder

Salt and pepper to taste

Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Peel and chop beets, then roast at 400°F (200°C) for 20-25 minutes until soft.
In a saucepan, melt cream cheese and cheddar over low heat, adding milk gradually until smooth.
Blend the roasted beets until smooth.
Combine pasta, cheese sauce, and beet puree in a large bowl until evenly coated.
Season with garlic powder, salt, and pepper to taste.
Serve hot and enjoy the vibrant color!

For a lighter version, replace cream cheese with ricotta or Greek yogurt. Add toppings like bacon bits or chives for extra flavor.

Keywords: mac and cheese, comfort food, pink mac and cheese, vegetarian recipes, colorful food