Introduction

Juicy Pink Mac and Cheese is a fun and vibrant twist on the classic comfort food. This dairy-free version uses beet juice to create a naturally colorful and creamy sauce that’s both eye-catching and delicious. It’s perfect for anyone looking to brighten up their mac and cheese experience.

A close-up view of a white bowl filled with elbow macaroni pasta coated in a creamy, light pink sauce. The pasta has a smooth texture with a soft shine, showing both the yellow of the pasta and the pale pink sauce blending together. A wooden spoon is holding up a scoop of the sauced macaroni, showing the thickness and creaminess of the sauce clinging to the pasta. The background has a white marbled texture with faint pink heart shapes visible, adding a soft and cozy feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe of dairy-free macaroni and cheese (leave out the broccoli) or 1 box of your favorite store-bought mac and cheese*
1/4 cup beet juice from a can or 2-4 drops natural red food coloring

Instructions

Step 1: Prepare the pasta according to the package instructions, cooking it until al dente for the best texture. Drain and set aside.
Step 2: In a blender or food processor, blend your pre-prepared veggies for the sauce. Add the beet juice gradually, starting with a small amount and increasing until you reach your desired pink color. Blend until smooth and creamy.
Step 3: Pour the pink sauce into a large pot over low heat. Add the drained pasta and gently stir to coat evenly. Warm through, stirring occasionally, until heated.
Step 4: Serve the mac and cheese hot and enjoy the vibrant color and creamy flavor of this unique dish.

Tips & Variations

If you prefer a milder color, start with fewer drops of natural red food coloring or less beet juice and add more as needed.
Try using gluten-free pasta to make this dish suitable for gluten sensitivities.
Add a sprinkle of nutritional yeast for a cheesy flavor boost without dairy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring well to restore the creamy texture. Add a splash of plant-based milk if the sauce is too thick after reheating.

How to Serve

A close-up of a bowl filled with three layers of macaroni pasta coated in a thick, creamy light pink sauce, giving the dish a smooth and shiny texture. The bowl is white with a light blue outer rim, sitting on a white marbled surface. Around the bowl, there are small, colorful felt heart-shaped decorations in red, pink, purple, and yellow. At the top right corner, there is a colorful card with hearts and letters partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beet juice instead of canned?

Yes, fresh beet juice works well and offers a vibrant color, but make sure to strain it to remove any pulp for a smooth sauce.

Is the pink color from beet juice strong in flavor?

The beet juice adds a subtle earthiness but doesn’t overpower the creamy, cheesy flavor of the mac and cheese. It mostly enhances the dish visually.

Juicy Pink Mac and Cheese Recipe

Print Recipe

★★★★★

4.5 from 445 reviews

A vibrant and dairy-free twist on classic macaroni and cheese, featuring a creamy pink sauce made with beet juice for a fun and colorful meal. This recipe is perfect for those seeking a plant-based comfort food with an eye-catching presentation.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Mac and Cheese

1 recipe of dairy-free macaroni and cheese (without broccoli) or 1 box of your favorite store-bought mac and cheese

Pink Sauce

1/4 cup beet juice from a can or 2–4 drops natural red food coloring

Instructions

Prepare the Pasta: Cook your chosen pasta according to the package instructions until al dente to ensure the perfect texture. Once cooked, drain the pasta and set it aside.
Blend the Sauce Ingredients: In a blender or food processor, combine your pre-prepared veggies for the dairy-free sauce. Add beet juice starting with a small amount and gradually increase until the sauce reaches your desired vibrant pink color. Blend the mixture until it becomes smooth and creamy.
Combine the Sauce and Pasta: Transfer the blended pink sauce to a large pot over low heat. Add the drained pasta to the pot and gently stir to coat all the pasta evenly with the sauce. Continue warming the mixture gently, stirring occasionally, until everything is heated through.
Serve and Enjoy: Once the pasta and sauce are fully combined and hot, serve the mac and cheese immediately to enjoy its creamy texture and beautiful color.

Notes

You can use store-bought mac and cheese as a convenient shortcut or make your own dairy-free version for a healthier option.
Adjust the amount of beet juice or natural red food coloring based on your preferred intensity of color.
This recipe is dairy-free and can be suitable for vegans depending on the macaroni and cheese base used.
Cooking the pasta al dente helps maintain the pasta’s texture when mixed with the sauce.

Keywords: pink mac and cheese, dairy-free mac and cheese, vegan mac and cheese, beet juice mac and cheese, colorful comfort food