Description
Hidden Veggie Mac & Cheese is a creamy, cheesy comfort food classic elevated with pureed vegetables like cauliflower, carrots, or butternut squash for added nutrition. This kid-friendly dish blends wholesome ingredients into a smooth sauce that sneaks in veggies without compromising on flavor, perfect for a quick, adaptable family meal.
Ingredients
Scale
Macaroni and Pasta
- 1 ½ cups elbow macaroni
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 2 cups milk (or plant-based alternative for dairy-free)
- 3 tbsp butter (or dairy-free substitute)
- 3 tbsp all-purpose flour (or gluten-free flour or cornstarch)
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Vegetables
- 1 to 1 ½ cups pureed vegetables (cauliflower, carrots, butternut squash, or spinach, broccoli, zucchini)
Optional Toppings and Add-ins
- ½ cup toasted breadcrumbs or crushed crackers (for topping)
- Cooked chicken or turkey (1 cup, diced, optional)
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Cook the Pasta: Begin by boiling the elbow macaroni in salted water until just al dente. Drain and set aside while you prepare the sauce.
- Prepare the Veggie Puree: Steam or boil your chosen vegetables until tender, then blend them into a smooth puree that will mix effortlessly into your cheese sauce.
- Make the Roux: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste and form a thick paste.
- Add Milk and Veggie Puree: Gradually whisk in the milk, stirring constantly until the sauce thickens slightly. Then stir in the vegetable puree until the mixture is smooth and heated through.
- Incorporate the Cheese: Remove the sauce from heat and fold in the shredded cheddar cheese, stirring until melted and creamy.
- Combine Pasta and Sauce: Mix the cooked macaroni with the cheese and veggie sauce until every noodle is thoroughly coated with creamy goodness. Add in cooked chicken or turkey if using.
- Optional Baking: If preferred, transfer the mac & cheese to a casserole dish, top with extra cheese or toasted breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
Notes
- Veggie Texture Matters: Puree vegetables completely smooth for the best kid-friendly blend.
- Shredding Your Own Cheese: Use freshly shredded cheese for better melting and flavor compared to pre-shredded.
- Don’t Overcook Pasta: Keep macaroni slightly firmer as it will cook further during baking or mixing.
- Make Ahead Sauce: Prepare cheese sauce and veggie puree in advance to save time during busy evenings.
- Season Gradually: Taste as you go to avoid over-salting, especially if your cheese is already salty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Stovetop, Baking (optional)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg