Go Back
pink mac and cheese1
Print Recipe

Pink Mac and Cheese Recipe

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Calories: 450kcal

Ingredients

  • Macaroni pasta – Elbows are classic but use whatever shape makes you happy.
  • Butter – Because mac and cheese without butter is just pasta sadness.
  • All-purpose flour – For the creamy sauce base aka the glue holding this together.
  • Milk – Warm it slightly if you’re feeling fancy optional, but helpful.
  • Cheese – Mild white cheddar works best so the pink color actually shows.
  • Cooked beet purée – The natural pink hero. No weird aftertaste promise.
  • Salt & black pepper – Don’t skip seasoning unless you enjoy bland food.
  • Garlic powder – Optional but highly recommended for flavor depth.

Instructions

  • Boil the pasta.
  • Cook your macaroni in well-salted water until just tender. Drain it and set it aside. Don’t overcook unless you enjoy mushy regrets.
  • Make the roux.
  • In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about a minute. You’re not browning it—just waking it up.
  • Add the milk.
  • Slowly pour in the milk while whisking. Yes, whisking matters. Keep stirring until the sauce thickens and looks smooth and creamy.
  • Cheese time.
  • Lower the heat and stir in the shredded cheese until melted. Do not rush this. Let it melt gently so your sauce stays silky.
  • Turn it pink.
  • Add the beet purée a little at a time, stirring until you reach your desired shade of pink. Go slow—you can always add more, but you can’t un-pink it.
  • Season like you mean it.
  • Add salt, pepper, and garlic powder. Taste it. Adjust. Taste again. This is your moment.
  • Combine and stir.
  • Add the cooked pasta to the sauce and gently fold until every piece is coated in creamy pink goodness.