
Never Lose This Recipe—Email It to Yourself!
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
(Learn more about our recipe effort levels)
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.
My Best Cooking Tips for Making Hidden Veggie Mac & Cheese
- 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.
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
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.
More Easy Dinner Recipes
- Ham and Potato Casserole
- Slow Cooker Apricot Chicken
- Slow Cooker Garlic Chicken
- Baked Rigatoni
- Slow Cooker Lentil Stew
I want to hear from you!
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!
Hidden Veggie Mac and Cheese
Never Lose This Recipe—Email It to Yourself!
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.