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Kid-approved Hidden Vegetable Mac and Cheese! My 5 kids love this recipe with cauliflower, butternut squash and carrots. They have no clue, and it only requires one pot for cooking!
A pot filled with gooey, cheesy mac and cheese with a serving spoon.

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My Hidden Veggie Mac & Cheese Recipe At A Glance

Primary Cooking Method: Bake
Number of Ingredients: 8
Total Prep Time: 15 minutes
Total Cook Time: 30 minutes
Level of Effort To Make: Easy Peasy
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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 cheese like they’re contestants on a weird survival show. That’s where this sneaky hidden vegetable mac and cheese comes in. It’s 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.

They seriously have no idea that I add in vegetables to the cheese sauce. They just think it’s the best mac and cheese ever, and I’m over here silently winning the mom game. This recipe is perfect for busy weeknights or any time I want to sneak some nutrients into their plates without hearing the dreaded “what’s in this?” question.

8 Ingredients to make Hidden Veggie Mac & Cheese

  • 16 ounces dry macaroni noodles (about 4 cups): Elbow macaroni is classic for this dish, but you can swap it with shells, penne, or even gluten-free pasta if needed. Whole wheat pasta is another option if you want to boost the fiber content.
  • 1 cup water: Used to simmer the vegetables and helps create the base for the hidden veggie cheese sauce. If you want a richer flavor, you can substitute with low-sodium chicken or vegetable broth.
  • 1 cup cauliflower florets (roughly chopped): Cauliflower blends smoothly into the sauce, adding creaminess without altering the flavor. Frozen cauliflower works too—just thaw it before cooking.
  • 1 cup butternut squash (diced into small cubes): Adds a natural sweetness and bright color to the sauce. If you don’t have butternut squash, sweet potato or pumpkin puree can be used as a substitute at the 1-cup ratio.
  • 1 cup carrots (sliced): Baby carrots work just as well, and frozen carrots can be used if that’s what you have, just thaw first.
  • 2 cups milk: Whole milk creates the creamiest sauce, but you can use 2%, or even unsweetened almond or oat milk for a dairy-light option. Avoid skim milk, as it may make the sauce too watery.
  • 2 cups sharp cheddar cheese: Sharp cheddar adds a bold flavor that balances the sweetness of the veggies. Pre-shredded cheese works, but shredding a block yourself melts better and avoids additives like anti-caking agents.
  • 4 ounces cream cheese: You can substitute with Greek yogurt for a tangier, lighter option.

Make This Recipe Yours With Additions

  • Protein Boost:
    • Add 1½ cups of cooked, shredded chicken or rotisserie chicken for a heartier meal.
    • Stir in 1 cup of cooked and crumbled bacon or diced ham for extra flavor.
  • Cheesy Upgrades:
    • Mix in ½ cup of grated Parmesan cheese for a nutty, salty kick.
    • Add 1 cup of shredded mozzarella for a gooey, stretchy texture.
  • Vegetable Add-Ins:
    • Stir in 1 cup of steamed broccoli florets for a pop of green.
    • Mix in 1 cup of frozen peas during the last 5 minutes of cooking for a sweet, vibrant touch.
    • Add 1 cup of sautéed mushrooms for an earthy flavor boost.
  • Spice It Up:
    • Sprinkle in ½ teaspoon of smoked paprika or cayenne pepper for a smoky kick.
    • Add a dash of hot sauce or 1 teaspoon of Dijon mustard to brighten the flavor and add a subtle zing.
  • Crunchy Topping:
    • Transfer the mac and cheese to a baking dish, sprinkle with ½ cup of panko breadcrumbs mixed with 2 tablespoons of melted butter, and broil until golden brown for a crispy finish.
  • Herby Touch:
    • Garnish with 2 tablespoons of fresh parsley or chives, finely chopped, for a fresh flavor.

How to make Hidden Veggie Mac & 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.

Overhead view of a pot with raw chopped carrots, cauliflower, and butternut squash prepared for cooking.
Step 1: In a large stock pot, combine the chopped cauliflower, butternut squash and carrots with the water. Simmer until tender.
Diced carrots, squash, and cauliflower in a blending container, ready to be pureed.
Step 2: Place the tender veggies and water into a blender
Smooth orange puree of the vegetables, ready to mix into the cheese sauce.
Step 3: And blend until smooth.
Ingredients in a pot: shredded cheese, cream cheese, and a puree of cooked vegetables ready to be mixed.
Step 4: Return the pureed veggies to the pot and add in the milk, shredded cheese and cream cheese. Stir until smooth.
Dry macaroni added to the cheese sauce in a pot, showing the next step of preparation.
Step 5: Add in the dry macaroni noodles and stir to combine.
A pot of finished, perfectly creamy and cheesy macaroni.
Step 6: Cook until the noodles are cooked. Stir frequently. Season with salt and pepper to serve.
Overhead view of mac and cheese in a pot, surrounded by scattered shredded cheese.

My Best Cooking Tips for Making Hidden Veggie Mac & Cheese

  1. 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.
  2. 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.
  3. 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.
  4. 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.

What to Serve with Hidden Veggie Mac & Cheese

You can serve this as a meal on it’s own (remember we hid the veggies) but if you want to add some more stuff to the plate here are some ideas!

Proteins

Vegetables

  • Steamed Broccoli
  • Green Beans
  • Simple Side Salad

Breads

  • Garlic Bread.
  • Crusty French Bread
  • Dinner Rolls

Kid-Friendly Additions

  • Chicken Nuggets
  • Apple Slices
: Side view of a serving of mac and cheese, highlighting its creamy and cheesy texture.

How to store & reheat Hidden Veggie Mac & 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.

Overhead view of a plate of mac and cheese next to a pot, surrounded by shredded cheese.

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If you try this easy Hidden Veggie Mac & 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!

large pot of hidden veggie mac and cheese topped with extra cheese and parsley
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Hidden Veggie Mac and Cheese

Kid-approved Hidden Vegetable Mac and Cheese! My 5 kids love this recipe with cauliflower, butternut squash and carrots. They have no clue, and it only requires one pot for cooking!
No ratings yet
Author Jackie
Servings 8 servings
Course Side Dish
Calories 309
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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Equipment

Large Stock Pot

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

Serving: 1 cup, Calories: 309kcal, Carbohydrates: 26g, Protein: 13g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 50mg, Sodium: 270mg, Potassium: 307mg, Fiber: 2g, Sugar: 5g, Vitamin A: 5105IU, Vitamin C: 11mg, Calcium: 310mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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