A veggie pasta sauce without the sauce....

Everyone in the house eats pasta, especially "Mac & Cheese" but the mystery powder included in the box is less than nutrient rich. One of my favorite ways to hide veggies in food is in pasta, especially with a thick sauce so it all sticks together.
In this recipe the starchy water with butter and a low moisture high flavor cheese create your sauce. No need for mystery ingredients in a box!

My boys will eat this very quickly and you can stir in any leftover cooked meat to add protein.









Boil water in a large pot or deep skillet and add pasta of your choice. Pictured here is an Orecchietti but any spiral, shell or elbow will suffice. Cook for about half the time directed and add chopped veggies of your choice. I alway go for broccoli and spinach since they are two vitamin powerhouse veggies and also hide well.

Once pasta and veggie are almost soft enough for your target audience (I cook longer for the teeth-less) use a slotted spoon or similar tool to scoop pasta and veggies into a large bowl. The key is this, don't worry about draining the water completely, that will serve as a starchy base for your sauce. Dump the remaining water (you want about 1/4 cup water left to make the sauce).

Add butter and shredded cheese of your choice- the sharper more flavorful cheese is better because you don't have to use as much to get the flavor you want. Also, Mozz is not the best because you end up with a string cheese glue mess but it can be used anyway. My favorites are sharp cheddar, deli american (not, and I mean never "processed cheese product"), gouda, feta or parm. Mix and let sit for another few minutes to let all the starches and fats become your sauce. Add salt, pepper or garlic powder to taste.