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Swoon for Super-Cute Beet Pink Mac and Cheese

For Valentine's Day, this darling pink pasta is the way to our hearts (and there's no artificial color involved)

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Nothing says I love you like a gooey, steamy bowl of homemade macaroni and cheese. Truly nothing. And when that mac and cheese is a gorgeous hue of pink… romance. This stovetop pink mac and cheese is simple to whip up and results in an absolutely beautiful bowl of pasta more photogenic (and delicious) than a bouquet of pink roses. Experiment with adding more or less beet for different hues or add and plate your beet gradually for an ombre pasta dish unlike any other.


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Beet Linguine with Cashew Ricotta
Kale, Fennel, and Beet Salad
Cumin-Roasted Beets


Pink Mac and Cheese

Servings
2
Duration
25 min

Ingredients

  • 8 ounces short pasta such as Sfoglini Organic Zucca
  • 1 Tablespoon butter
  • 1 Tablespoon all purpose flour
  • 1 teaspoon hot paprika
  • 3 cups 2% milk, divided
  • 2 cups white cheddar, shredded
  • 1/2 cup shredded vegetarian parmesan or similar hard Italian cheese
  • 1 small steamed beet, minced
  • Salt & Pepper
  • Crushed hazelnuts for garnish, optional

Preparation

Boil pasta until al dente, set aside. 

Heat a dutch oven over medium heat. Add butter and let melt. Stir in flour until a paste forms, about a minute. 

Add paprika and a pinch of salt. Lower heat to medium low and slowly stir in milk, until a warm sauce has formed. Stir in cheese. Add minced beet, small spoonfuls at a time, until your desired pink color is in the pan. 

Stir in pasta and cook in warm cheese sauce for two minutes. Plate and garnish with hazelnuts, if desired, and any remaining beet.