Blender Mac & Cheese

Ingredients

• 1 box Catelli Protein+ Elbow Pasta or 340 grams other dry pasta

• 2 large handfuls spinach (I use frozen) or broccoli (can also be from frozen)

• 1 cup peas (I use frozen)
  
  Cheese sauce

• 6 carrots chopped (approx. 2 cups of carrots)

• 2/3 cup cashews soaked if not using a high speed blender

• 1.25 cups cottage cheese

• 1/4 cup water

• 1 tsp salt omit for high blood pressure

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dijon mustard

• 1/2 tsp paprika
  

  Instructions

1. start a large pot of water to a boil and cook the elbow noodles according to package directions

2. roughly chop the carrots and add to a small pot, cover with water, and allow to boil until the carrots are soft

3. add all remaining sauce ingredients to the blender, when the carrots are soft, strain off the boiling water, add the carrots to the blender and blend until smooth

4. when the noodles are al dente, strain out the water, return the noodles to the pot without rinsing to ensure they are still hot, and add the frozen spinach and peas and stir to thaw the vegetables

5. pour over the cheese sauce and enjoy
   
   Approximate macros per ¼ of batch:
   Calories 500
   Carbs 43 g
   Protein 30 g
   Fat 10 g
   Fibre 9 g
   
   If you want more recipes like this one, I’ve been compiling my favourite, well rounded meals over the years! Browse the recipes available on MelloWell here or learn more about MelloWell and clinical hypnosis for lifestyle change at the link below.

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