My daughter’s eyes practically popped out of her head the first time I placed a bowl of bright pink mac and cheese in front of her. “Is this real?” she asked, equal parts suspicious and thrilled. That’s the magic of this naturally colored mac and cheese – it turns an everyday dinner into something special without any artificial dyes or complicated cooking.
Table of Contents
Ingredients for Pink Mac and Cheese
I always keep a box of Daiya’s dairy-free mac and cheese in my pantry for quick dinners like this. The beauty of this recipe is its simplicity – you’re just adding natural color to mac and cheese you’re already making. Pro tip: I recommend buying canned beets rather than fresh for this recipe because the liquid is ready to use and you avoid the mess of juicing raw beets.
- 1 box (10.6 oz) dairy-free mac and cheese (I use Daiya’s boxed mac and cheese, but any brand works)
- 1/4 cup beet juice (from canned beets – see note below)
- 2-4 drops natural red food coloring (optional, for deeper color)
For the beet juice: I use the liquid straight from a can of sliced beets. Make sure you get plain beets, not pickled ones – I learned this the hard way when my mac and cheese had a vinegar flavor! You can also make your own by boiling fresh beets in water for 20 minutes and using the cooled cooking liquid.
Alternative coloring options: In my experience, dragon fruit powder (start with 1 teaspoon) creates a beautiful pink without affecting flavor. Pink pitaya powder, strawberry powder, or raspberry powder also work well.
Step-by-Step Instructions
I recommend having your beet juice measured and ready before you start cooking the pasta – it makes the whole process smoother and you won’t be scrambling while your pasta gets cold.
Step 1: Cook the pasta according to package directions until al dente. For most boxed mac and cheese, this takes 8-10 minutes in boiling water. Drain and set aside.
Step 2: Prepare your cheese sauce following the package directions. For boxed versions like Daiya, this typically means stirring the cheese powder with plant-based milk and a bit of butter substitute. Once your sauce is smooth and creamy, remove from heat.
Step 3: This is where the magic happens. Stir in 2 tablespoons of beet juice first and watch the color transform. I usually add more gradually until I get that vibrant bubble-gum pink color my kids love. The final shade depends on your cheese sauce – lighter sauces turn pinker with less juice. If you want a really intense color, add a drop or two of natural red food coloring.
Step 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. The sauce should be creamy and coat each noodle completely.
Step 5: Serve immediately while hot. The vibrant color looks best fresh, though leftovers still taste great even if the pink deepens slightly.
Best Sides to Pair with Pink Mac and Cheese
This colorful mac and cheese is rich and cheesy, so I like to balance it with fresh vegetables and lighter sides.
Steamed Broccoli or Green Beans: The bright green creates a beautiful color contrast with the pink pasta, and the crisp texture balances the creamy cheese. My kids are more likely to eat their veggies when they’re next to something fun like pink mac and cheese.
Sheet Pan Garlic Butter Chicken and Veggies: For a complete meal, this easy sheet pan dinner adds protein and more vegetables without much extra effort.
Simple Garden Salad: A light salad with ranch dressing keeps things fresh. Raw veggie sticks (carrots, cucumbers, bell peppers) with ranch dip work great too, especially for kids who prefer crunchy textures.
Garlic Bread Rolls: These soft, buttery rolls are perfect for soaking up any extra cheese sauce. Plus, kids love having bread to dip.
Grilled Chicken Strips or Crispy Bacon: If you need to add protein directly to the meal, plain grilled chicken strips or crispy bacon bits work well. I usually offer these on the side rather than mixing them in so everyone can customize their plate.
How to Store and Reheat Pink Mac and Cheese
Let the mac and cheese cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. I usually notice the pink color deepens to almost magenta after a day in the fridge – this is totally normal and safe, just the beet pigments settling.
For reheating, microwave individual portions for 60-90 seconds, stirring halfway through. The sauce might look a bit dry at first, so I recommend adding a tablespoon of plant-based milk and stirring well before heating. On the stovetop, reheat gently over medium-low heat, adding milk as needed to restore creaminess. Avoid high heat or the sauce can break and become grainy.
If you’re making this ahead for a party or special occasion, prepare it the day before but make the sauce slightly looser than usual – pasta absorbs liquid as it sits. I add an extra 2-3 tablespoons of milk to the sauce when making it ahead.
FAQs
Can I use regular dairy mac and cheese instead of dairy-free?
Absolutely! This coloring technique works with any mac and cheese – boxed Kraft, homemade with real cheddar, or any brand you prefer. The beet juice doesn’t affect the cheese flavor.
Will the beet juice make my mac and cheese taste like beets?
Not at all. The small amount of beet juice adds color without changing the flavor. The cheesy, creamy taste stays exactly the same. I’ve served this to dozens of kids who had no idea there were beets involved.
How can I make the color brighter or more vibrant?
Start with a lighter-colored cheese sauce (white cheddar or cream-based works better than yellow cheddar). Add the beet juice gradually and taste as you go. For ultra-bright pink, add 1-2 drops of natural red food coloring along with the beet juice. Avoid overcooking after adding color, as heat can dull the pink shade slightly.
Pink Mac and Cheese
Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente, typically 8-10 minutes in boiling water. Drain and set aside.
- 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.
- 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.
- 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.
- Serve immediately while hot. The vibrant color looks best fresh, though leftovers still taste great.
