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Pink mac and cheese in white bowl naturally colored with beet juice for kid-friendly weeknight dinner

Pink Mac and Cheese

Vibrant pink mac and cheese colored naturally with beet juice - a fun, kid-friendly weeknight dinner ready in 25 minutes. Perfect for Valentine's Day or any time you want to make dinner special.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box dairy-free mac and cheese 10.6 oz box, such as Daiya brand, or use regular mac and cheese
  • 1/4 cup beet juice from canned plain beets, not pickled
  • 2-4 drops natural red food coloring optional, for deeper pink color

Equipment

  • Large pot
  • Colander
  • Wooden spoon

Method
 

  1. Cook the pasta according to package directions until al dente, typically 8-10 minutes in boiling water. Drain and set aside.
  2. Prepare your cheese sauce following the package directions. For boxed mac and cheese, stir the cheese powder with plant-based milk and butter substitute until smooth and creamy. Remove from heat.
  3. Stir in 2 tablespoons of beet juice first and watch the color transform. Add more gradually, up to 1/4 cup total, until you reach your desired vibrant pink shade. For more intense color, add 1-2 drops of natural red food coloring.
  4. Add the drained pasta back to the pot with your pink sauce. Stir gently over low heat for 2-3 minutes until everything is heated through and the pasta is evenly coated.
  5. Serve immediately while hot. The vibrant color looks best fresh, though leftovers still taste great.

Notes

Storage: Refrigerate in airtight container for up to 3-4 days. Color may deepen to magenta - this is normal. Reheat with a splash of plant-based milk to restore creaminess. Make ahead tip: Prepare sauce slightly looser than usual as pasta absorbs liquid while sitting. Beet juice adds no beet flavor - just beautiful natural pink color.