Hidden Veggie Mac & Cheese

Yumna Jawad

Updated Jan 31, 2026

4.83 from 34 votes

Hidden veggie mac and cheese is made by blending veggies while adding nutrition. Enjoy a delicious and healthy meal in every bite!

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Prep Time 10 minutes
Servings 8 servings
Comments
23

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Hidden veggie mac and cheese recipe in a bowl.
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Mac & Cheese + Veggies

My hidden veggie mac and cheese is basically your classic macaroni and cheese recipe but with added vegetables that blended into the sauce! This is a family-friendly vegetable mac and cheese recipe that has what the kids love–pasta in a creamy, cheesy sauce– and the nutrient-rich veggies you love to serve them. Plus, it’s so easy to make, using just one pot and a blender, and gets a healthy dinner on the table fast!

Happy Cooking!
– Yumna

Hidden Veggie Mac & Cheese Ingredients

Ingredients for recipe in individual bowls: shredded cheese, butter, flour, elbow macaroni, carrots, cauliflower, salt and pepper, water, and milk.
  • Pasta: Use elbow pasta the classic macaroni and cheese experience! Plus, elbow pasta is great for the sauce to cling to.
  • Veggies: I use cauliflower and carrots. You can swap butternut squash or sweet potatoes for some or all of the carrots. Don’t use more than 2 sticks of carrots so the sauce doesn’t turn orange.
  • Butter: I suggest unsalted butter or use salted and adjust the salt. 
  • Flour: Use all-purpose flour for best results. 
  • Milk: 2% milk or whole milk for a richer sauce.
  • Cheddar cheese: Any type of cheddar cheese you want to use, grate it yourself for the best texture!

How to Make Hidden Veggie Mac and Cheese

Carrots and cauliflower in a pot of boiled wate.
Step 1: Cook veggies in water until tender.
Slotted spoon lifting veggies out of pot.
Step 2: Use a slotted spoon to remove the vegetables from the cooking water.
Veggies in a blender with cooking water before blendin.
Step 3: Transfer the vegetables to your blender along with some of the cooking water for easier blending.
After blending veggies smooth.
Step 4: Puree until smooth and velvety.
Melted butter in pot with flour, salt and pepper added, before combining.
Step 5: Start the roux. First, melt the butter in the pot, then add the flour, salt, and pepper.
After roux is golden brown.
Step 6: Cook the roux until it’s light brown and smells nutty.
Milk, water, and pasta added on top before combining.
Step 7: Add the milk and pasta.
After cooking into a thick and creamy sauce.
Step 8: Cook until the pasta is tender.
Blended veggies and cheese added before combining.
Step 9: Add the pureed veggies and the cheese.
After cheese sauce pasta is well combined
Step 10: Stir until the veggies are incorporated, and the cheese has melted for a smooth and creamy mac and cheese.
Hidden veggies mac and cheese.

Hidden Veggie Mac & Cheese

Author: Yumna Jawad
4.83 from 34 votes
Hidden veggie mac and cheese is a classic mac and cheese recipe with blended vegetables added into the sauce; it's easy, cheesy and nutritious
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings8 servings
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Ingredients
 
 

  • 2 carrots peeled and roughly chopped
  • 1 small head cauliflower cut into florets
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon salt plus more for water
  • ¼ teaspoon black pepper
  • 4 cups milk
  • 2 cups water
  • 1 pound elbow pasta
  • 2 cups shredded cheddar cheese

Instructions

  • Bring a large pot of salted water to a boil. Add carrots and cauliflower and cook for 5 minutes, or until tender. Remove from water with a slotted spoon and place in a high speed blender along with ½ cup of the cooking water. Blend until smooth and set aside.
  • Drain the pot, add butter and set over low heat. Once melted, add flour, salt and pepper. Cook butter and flour mixture for 2 minutes, or until it is golden brown and smells nutty. Increase the heat to high, add the milk, water and pasta, and bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, for 15 minutes, or until the pasta is tender and the milk has reduced to a thick and creamy sauce.
  • Remove from heat and stir in the blended carrots and cauliflower and the cheddar cheese. Stir until the cheese has melted and everything is well combined.

Equipment

Notes

Storage: Store leftovers in a container fitted with an airtight lid in the refrigerator. Your leftover mac and cheese will keep in the refrigerator for 4 to 5 days. 
Freezing instructions: To freeze veggie mac and cheese, place it in an airtight container and freeze for up to a month. Thaw it in the refrigerator before reheating. 
To reheat: Reheat in the microwave or on the stovetop over medium-low heat, adding a tablespoon or two of milk to return some creaminess to the sauce. You can also reheat it in the oven; just place it in a baking dish, cover, and place in a 350ºF oven until warmed through, 10-15 minutes.

Nutrition

Calories: 478kcal, Carbohydrates: 55g, Protein: 19g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 549mg, Potassium: 486mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3204IU, Vitamin C: 17mg, Calcium: 379mg, Iron: 1mg

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

Did You Make This Recipe?
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Recipe Tips

  1. Use a high speed blender. To get that super smooth sauce, you can use an immersion blender, but I find that a high-speed blender is faster and creates a more creamy consistency. When the carrots blend with cauliflower, it actually looks like cheese!
  2. Shred your own cheese. Packaged pre-shredded cheese contains a powdery residue due to anti-caking agents. This can make the sauce grainy, so I recommend shredding your own if you can.
  3. Use pre-cut cauliflower and/or baby carrots. Skip the step of having to cut the vegetables by buying pre-cut veggies. Baby carrots work well too!

FAQs

Why is my mac and cheese so thick?

If you prefer a thinner consistency after adding the veggies and cheese or when reheating, stir in a tablespoon or two of milk to help loosen the sauce.

Fork lifting up a bite of mac and cheese.

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Comments

  1. Kate says:

    Have you tried it with almond milk and gluten free flour? Curious if it would work out with my diet restrictions. Love the veggie idea!

    Reply
    1. Yumna J. says:

      I have not, but I would love to hear how it turns out if you try it!

      Reply
  2. Vanessa says:

    Any suggestions for making this ahead and reheating it for dinner on a weeknight? Should it be done on the stove or can it be reheated in the oven like a casserole?

    Reply
    1. Yumna J. says:

      You can make it ahead of time and even freeze it! Just place in an airtight container; it freezes well for up to a month. Thaw it in the refrigerator before reheating and yes, you can reheat it in the oven. Place it in a baking dish, cover, and heat at 350ºF until warmed through (10-15 minutes). Hope that helps!

      Reply

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