Hidden Veggie Mac and Cheese Recipe
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!
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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