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Creamy pink mac and cheese in a white bowl made with natural beet juice dairy-free

Pink Mac and Cheese

A fun and colorful dairy-free twist on classic mac and cheese made with natural beet juice for a vibrant pink color. Ready in about 25 minutes and perfect for kids, themed parties, or Valentine's Day dinners.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box dairy-free mac and cheese Daiya brand recommended for creamiest result
  • 1/4 cup beet juice From a can of plain sliced or whole beets, not pickled or seasoned

Equipment

  • Large pot
  • Colander

Method
 

  1. Cook pasta according to package directions until al dente. Drain well and set aside.
  2. Prepare your mac and cheese sauce in a large pot over low heat according to package or homemade instructions. Keep the sauce slightly looser than usual.
  3. Remove pot from heat. Add beet juice one tablespoon at a time, stirring between each addition, until you reach your desired shade of pink. Stir the color into the sauce before adding pasta for even distribution.
  4. Add drained pasta to the pink sauce and stir gently until evenly coated. Return to low heat for 1 to 2 minutes, stirring occasionally, until warmed through. Serve immediately.

Notes

Add beet juice after removing from heat to maintain vibrant color. Add a splash of plant-based milk when reheating. Can prepare a day ahead with a slightly saucier sauce. Alternative colorings: dragon fruit powder, pink pitaya powder, strawberry powder, raspberry powder, or cooled hibiscus tea concentrate.