Veggie Lentil Mac ‘n’ Cheese


Makes about 8 servings (1-1.5 cups per serving)

  • 1 head of cauliflower, cut into medium size pieces
  • 3 cloves of garlic, minced
  • 1 T of extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1/2 cup of vegetable broth
  • 3 cups of uncooked wheat pasta (any shape you want)
  • 2 cups skim milk (or other milk substitute such as original unsweetened almond milk)
  • 2 cups cooked lentils (I used Trader Joes steamed lentils already cooked)
  • 1 red bell pepper, chopped
  • 10 oz frozen spinach package, defrosted  (or 3 cups of fresh spinach or 2 big handfuls of spinach)
  • 1/2 cup shredded light skim mozzarella cheese
  • optional: 1 tsp of chipotle pepper (makes mac & cheese a little spicy)


  1. Steam cauliflower in a pot or microwave until tender.
  2. Saute olive oil, garlic, and onion in a pan until onions are translucent, not until browned.
  3. Add cauliflower, onion mixture, and vegetable broth into a blender and puree until smooth.
  4. Add the cauliflower puree and all the other ingredients into your crockpot. Mix the ingredients together.
  5. Cook for 2.5  hours on High (or 4-5 hours on LOW) or until pasta is cooked.

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