Hidden Veggie Mac and Cheese Recipe

Introduction

This Hidden Veggie Mac and Cheese is a comforting twist on the classic favorite, packed with nutritious vegetables blended into a creamy, cheesy sauce. It’s a great way to sneak extra veggies into your meal without sacrificing flavor. Perfect for picky eaters and busy weeknights.

Ingredients

• 2 cups cauliflower florets (or butternut squash, carrots, or a mix of your favorite veggies)
• 1 tablespoon olive oil
• 2 cups milk (any kind)
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 8 oz elbow macaroni (or your favorite pasta)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Step 2: Steam the cauliflower or chosen veggies until tender, about 8-10 minutes. If using butternut squash or carrots, roast at 400°F (200°C) for 20-25 minutes until soft.
3. Step 3: Transfer the cooked veggies to a blender or food processor. Add 1/2 cup of milk and blend until smooth. Add more milk if a thinner sauce is desired.
4. Step 4: In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook 1-2 minutes until bubbly and lightly golden.
5. Step 5: Slowly whisk in the remaining 1 1/2 cups of milk, ensuring no lumps form. Simmer, stirring occasionally, until sauce thickens, about 5-7 minutes.
6. Step 6: Stir in the blended veggie puree, cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until cheese is melted and sauce is creamy.
7. Step 7: Add the cooked pasta to the sauce and stir to coat well. If sauce is too thick, add a splash of milk to loosen.
8. Step 8: Taste and adjust seasoning with extra salt, pepper, or garlic powder as desired.
9. Step 9: Serve immediately, topped with extra shredded cheddar cheese and parsley if you like.
10. Step 10 (Optional): For a baked version, transfer to a greased baking dish, sprinkle with extra shredded cheese, and bake at 350°F (175°C) for 10-15 minutes until bubbly and golden on top.

Tips & Variations

• Use a mix of vegetables like spinach, peas, or zucchini to change the flavor and increase nutrition.
• For a richer sauce, use whole milk or add a splash of cream.
• Swap cheddar for Monterey Jack or Gouda for a different cheesy taste.
• To make it gluten-free, use gluten-free pasta and substitute the flour with cornstarch or a gluten-free flour blend.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk to restore creaminess if needed. Baked versions may dry out a bit, so cover with foil while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well. Thaw or steam them before blending to ensure a smooth sauce.

Is this recipe suitable for kids?

Absolutely! The hidden veggies make it a great way to get kids to eat more vegetables, and the creamy cheesy flavor is always a kid-pleaser.

Hidden Veggie Mac and Cheese Recipe

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★★★★★

4.8 from 96 reviews

This Hidden Veggie Mac and Cheese is a wholesome twist on a classic comfort food, blending creamy cheese sauce with pureed vegetables like cauliflower or butternut squash to add nutrition without compromising taste. It’s perfect for sneaking extra veggies into a family favorite, delivering smooth, cheesy goodness with a subtle veggie boost.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables

• 2 cups cauliflower florets (or butternut squash, carrots, or a mix of your favorite veggies)

Cheese Sauce

• 1 tablespoon olive oil
• 2 cups milk (any kind)
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

Pasta

• 8 oz elbow macaroni (or your favorite pasta)

Topping

• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
2. Cook the Veggies: Steam the cauliflower (or your chosen veggies) until tender, about 8-10 minutes. If using butternut squash or carrots, roast them at 400°F (200°C) for about 20-25 minutes until soft.
3. Blend the Veggies: Once cooked, transfer the veggies to a blender or food processor. Add 1/2 cup of the milk and blend until smooth. You can add more milk for a thinner sauce if needed.
4. Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes until the mixture is bubbly and lightly golden.
5. Prepare Cheese Sauce: Slowly whisk in the remaining 1 1/2 cups of milk, making sure there are no lumps. Bring to a simmer, whisking occasionally, until the sauce thickens, about 5-7 minutes.
6. Add Veggie Puree & Cheese: Stir in the blended veggie puree, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is creamy and smooth.
7. Combine Pasta and Sauce: Add the cooked pasta to the sauce, stirring until the pasta is well coated with the cheesy veggie sauce. If the sauce gets too thick, add a splash of milk to loosen it.
8. Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or garlic powder if desired.
9. Serve: Serve the Hidden Veggie Mac and Cheese immediately, topped with extra shredded cheddar cheese and a sprinkle of parsley, if desired.
10. Optional Baking: For a baked version, transfer the mac and cheese to a greased baking dish, sprinkle with extra shredded cheese, and bake at 350°F (175°C) for 10-15 minutes, or until the cheese on top is bubbly and golden.

Notes

• You can swap cauliflower for other veggies like butternut squash, carrots, or a blend for different flavors.
• Use any milk of choice: dairy, lactose-free, or plant-based, adjusting thickness as needed.
• For a thicker sauce, reduce milk or add extra cheese; for thinner, add milk gradually.
• Optional baking gives a crispy, golden cheesy topping but can be skipped for a quicker stovetop version.
• Season to taste, especially if using salted cheeses or broth.

Keywords: mac and cheese, hidden veggies, cauliflower mac and cheese, healthy comfort food, cheesy pasta, kid-friendly recipe