Maola More™ Veggie Mac n’ Cheese

This veggie mac and cheese delivers everything you love about a classic comfort dish, with added nutritional value built right in. The sauce is made creamy with Maola More™ milk, which adds protein and prebiotic fiber that help make the meal more satisfying and balanced. Milk creates a smooth, rich base that ties the flavors together without overpowering them.

Using Maola More milk allows this dish to feel indulgent while still supporting fullness and everyday nutrition. The end result is creamy, cozy mac and cheese with a smooth texture and familiar flavor that works for both kids and adults.

Ingredients

  • 1 cup Maola More Ultra-Filtered Whole Milk
  • 8 ounces chickpea pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup broccoli
  • 1 cup carrots, chopped
  • 1 cup cauliflower
  • 1 cup shredded cheddar cheese
  • ¼ cup Greek yogurt
  • 1 tbsp flour
  • ½ teaspoon salt
  • ½ teaspoon pepper

Equipment

Pot

Pan

Blender

Bowl

Stirring Utensil

Instructions

Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened, then add the garlic and cook for another minute.

Add the broccoli, carrots, and cauliflower. Cook for about 7–10 minutes until the vegetables are tender. You can add a splash of water and cover the pan to help them steam.

Transfer the cooked vegetables to a blender. Add the milk and blend until smooth and creamy.

Pour the blended veggie mixture back into the pan over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, until slightly thickened.

Reduce the heat to low and stir in the shredded cheddar cheese and Greek yogurt until melted and smooth. Add salt and pepper.

Add the cooked pasta to the sauce and stir until everything is well coated.

Serve warm and enjoy!

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