Hidden Veggie Mac and Cheese
Kid-approved Hidden Vegetable Mac and Cheese! My 5 kids love this recipe with cauliflower, butternut squash, and carrots. And it only requires one pot for cooking!
This hidden vegetable macaroni and cheese is my go-to when I start to freak about my kids not getting enough veggies in their diet. Out of my 5 kids, 2 absolutely refuse to eat veggies. Honestly, I guess I should count myself lucky it’s not all 5, but it still wears on me knowing they’re out here surviving on carbs and meat like they’re contestants on a weird survival show. That’s where this sneaky hidden vegetable mac and cheese comes in. It’s super creamy, cheesy, and everything they love, except it’s packed with hidden veggies like cauliflower, butternut squash, and carrots, AND I can make it in a single pot.
How to make Hidden Veggie Mac and Cheese
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Hidden Veggie Mac and Cheese Recipe
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Equipment
Ingredients
- 16 ounces elbow macaroni
- 1 cup water
- 1 cup cauliflower florets roughly chopped
- 1 cup butternut squash diced into small cubes
- 1 cup carrots sliced into rounds
- 2 cups whole milk or 2%
- 2 cups sharp cheddar cheese shredded
- 4 ounces cream cheese softened
Instructions
- Cook the Vegetables: In a large stockpot, combine 1 cup cauliflower florets, 1 cup diced butternut squash, 1 cup sliced carrots, and 1 cup water. Cover and simmer over medium heat until the vegetables are tender, about 10-15 minutes.
- Blend the Vegetables: Transfer the cooked vegetables and the remaining cooking water to a blender. Blend until smooth.
- Make the Sauce: Pour the vegetable puree back into the stockpot. Stir in 2 cups milk, 2 cups shredded sharp cheddar cheese, and 4 ounces softened cream cheese. Stir continuously over low heat until the mixture is smooth and creamy.
- Add the Pasta: Stir in 16 ounces (about 4 cups) dry macaroni noodles. Mix well to ensure the pasta is coated evenly.
- Cook the Pasta: Return the pot to low heat and cook for an additional 10-15 minutes, stirring frequently, until the noodles are tender.
- Season and Serve: Season with salt and pepper to taste, then serve warm.
Notes
- Cut Veggies Small for Faster Cooking: Dice the butternut squash and carrots into small, even pieces so they cook quickly and blend smoothly into the sauce.
- Blend While Warm: Puree the vegetables while they’re still warm. This creates a silky-smooth sauce without chunks. A high-speed blender or immersion blender works best.
- Use Freshly Shredded Cheese: Shred your own cheese instead of using pre-shredded. It melts more smoothly since it doesn’t have anti-caking agents.
- Don’t Skimp on the Stirring: When cooking the pasta in the sauce, stir frequently to ensure even cooking and to prevent the bottom from sticking or burning.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Hidden Veggie Mac and Cheese recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Serving Ideas
- Crispy Oven-Baked Chicken Tenders
- Baked Burgers
- Copycat Cracker Barrel Meatloaf
- Canned Green Bean Recipe
- Stovetop Canned Carrots
- 3 Ingredient Broccoli Cheese Casserole
- Cheese Toast
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
How to store & reheat Vegetable Macaroni and Cheese
Refrigerator: Transfer leftover mac and cheese to an airtight container and store in the refrigerator for up to 3-4 days.
Freezer: For longer storage, let the mac and cheese cool completely, then place it in a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 2 months.
Reheating:
- On the Stovetop: Add the leftover mac and cheese to a saucepan or skillet. Stir in a splash of milk (about 2-3 tablespoons per cup) to loosen the sauce and heat over medium-low, stirring frequently, until warmed through.
- In the Microwave: Place a portion in a microwave-safe bowl. Add a splash of milk, cover with a microwave-safe lid or plate, and heat in 30-second intervals, stirring after each, until heated evenly.
- From Frozen: Thaw the mac and cheese in the refrigerator overnight. Reheat on the stovetop or in the microwave following the steps above.
Tip: Adding a little extra shredded cheese during reheating can help restore the creaminess and freshen up the flavor!
Quick Recipe Help and Common Questions
Can I use frozen vegetables instead of fresh?
Yes! You can use frozen cauliflower, butternut squash, and carrots. Just thaw them slightly before cooking to reduce excess water, and follow the recipe as written.
My sauce is too thick what should I do?
If the sauce is too thick, stir in a splash of milk or water (about ¼ cup at a time) until it reaches your desired consistency.
Why did my noodles stick to the bottom of the pot?
Noodles can stick to the pot if the sauce isn’t stirred frequently enough during cooking. As the noodles absorb liquid and release starch, they tend to settle at the bottom and stick, especially on low heat.
