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Hidden veggie mac and cheese takes classic macaroni and cheese to the next level! This family-friendly vegetable mac and cheese recipe 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!
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I’ve combined veggies with mac and cheese before, such as with this Butternut Squash Mac & Cheese and Broccoli Mac and Cheese. But this hidden vegetable mac and cheese holds a special place in my heart, because it brings not one but two veggies to the table–and they make the sauce SO creamy! Carrots and cauliflower, pureed and added to the hidden veggie pasta sauce along with cheddar, make such a creamy, irresistible vegetable mac and cheese. This is one for the keeper files!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian
Key Flavor: Savory and cheesy
Skill Level: Easy
Summary
- One pot preparation: This vegetarian mac and cheese recipe uses an easy stovetop method where you cook the pasta right in the sauce. The starches the pasta releases while cooking help make an extra creamy sauce–plus, no colander to clean!
- Creamy, velvety sauce: The sauce is so creamy! It starts with a classic roux of butter and flour, and then the milk, water, and pasta are added to the pot. While the pasta cooks, the sauce thickens, getting creamier and creamier. Then, the shredded cheese, along with the blended carrots and cauliflower, are stirred in for even more creaminess!
- Easy weeknight recipe: It’s so simple to whip up this mac and cheese with veggies by cooking the veggies, making the sauce, and cooking the pasta. It’s on the table in only 35 minutes – perfect for busy weeknights!
- Healthy comfort food: Mac and cheese might just be the ultimate comfort food, but it’s not generally considered healthy–until now! With nutritious cauliflower and carrots, this comfort food gets a vitamin-packed upgrade.
Ingredients to Make
- Cauliflower: You’ll need one small head, cut into florets.
- Carrots: Peel them with a carrot peeler, then roughly chop. They don’t have to be neat–you’ll be pureeing them!
- Butter: I suggest unsalted butter, if you have it, so you have better control over the salt level in the recipe. If you have salted butter, I recommend using less salt than the recipe calls for, then adjusting for taste at the end as needed.
- Flour: Use all-purpose flour for best results.
- Milk: 2% milk works, or use whole milk for the richest sauce.
- Elbow pasta: For the classic macaroni and cheese experience! Plus, elbow pasta is the perfect pasta for mac and cheese because the sauce clings so well to the outside and the hollow centers.
- Cheddar cheese: Medium-sharp cheddar cheese makes a flavorful mac and cheese, but if you prefer a sharper cheddar, that will work too!
Popular Substitutions & Additions
- Swap out the pasta: If you have another kind of medium, tubular pasta, feel free to use it! Penne and shells are both great options.
- Try a different cheese: Gruyere cheese is excellent in mac and cheese as it melts just like cheddar. Including a little smoked cheddar adds another savory note.
- Mix up the veggies: Swap in cubed butternut squash or sweet potatoes for some or all of the carrots.
How to Make Hidden Veggie Mac and Cheese
It’s so easy to make this healthy mac and cheese with veggies! First, you blanch the veggies, then they head to the blender to puree. Then you’ll return the pot to the stove to cook your sauce and pasta, and finish by stirring the pureed veggies along with cheese into the pasta. That’s it!
Blanch the Vegetables
Make the Sauce and Cook the Pasta
My Best Veggie Mac and Cheese Tips
- Use a high speed blender. To get that ultra 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!
- 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.
- 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!
What to Serve
- Oven Roasted Carrots
- Green Beans with Almonds
- Oven Baked Chicken Nuggets
- Crispy Air Fried Chicken Tenders
- Air Fryer Tofu
Recipe Help & Common Questions
Yes! Use vegan butter for the roux, and substitute non-dairy unsweetened, unflavored milk for the dairy milk. You’ll also want to either substitute the cheese with a vegan option that melts well, or you can omit the cheese and add a couple of teaspoons of nutritional yeast to add an umami note.
Two ingredients in this mac and cheese have gluten: The flour and the pasta. To make it gluten-free, try gluten-free 1-1 flour in place of the all-purpose flour, and sub in gluten-free pasta.
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.
Store leftovers in a container fitted with an airtight lid in the refrigerator up to 4-5 days. Reheat in the microwave for 1-minute intervals 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 it, and place it in a 350ºF oven until warmed through, 10-15 minutes. To freeze veggie mac and cheese, place it in an airtight container and freeze for up to a month. Thaw it in the refrigerator, then reheat it in one of the ways listed above.
If your family loves macaroni and cheese, this veggie mac and cheese is the perfect way to get a few more nutrients in while keeping the comfort food they crave! You’ll have dinner on the table fast and feel great about what you’re serving them with this kid-friendly Hidden Veggies Mac and Cheese.
More Vegetarian Recipes:
- Cauliflower Mac and Cheese
- Cauliflower Mashed Potatoes
- Lentil Shepherd’s Pie
- Vegetarian Pad Thai
- Cottage Cheese Alfredo Pasta
- Zucchini Lasagna
- Creamy Tomato Cottage Cheese Pasta
- Mujadara Hamra
- Vegan Spinach Artichoke Dip
If you try this feel good Hidden Veggie Mac & Cheese recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Hidden Veggie Mac & Cheese
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“ so good”!!!!
Yay, so happy you liked it!
Wow wow wow! This is so delicious!
Okayyy… Soooo Good!! 😁
The whole family loved it! We had them with your baked chicken nuggets, best combination ever!
Yay! So glad these recipes were a hit with the whole family!
Another GREAT recipe Yumna!
I didn’t have elbows on hand, so used cavatappi instead. They are thick and curvy and provided the perfect substrate for the cheesy goodness of the sauce. Because I have to be mindful of my salt intake, I cut way back on the tsp. you suggested and added a number of Trader Joe’s seasonings instead:Their Aglio Olio,Umami Blend, and 21 Seasoning Salute added some nice flavor. I am also thinking that some nutmeg might add another character profile to try next time. I’m such a fan Yumna, and always look forward to your posts.
Thanks so much, Peggy!
I made this yesterday and my son (a picky eater) loved it. He did’nt even notice the hidden veggies. It is a quick and yummy recipe.
Wow, so happy to hear!
I made this today, ahead of time for grandkids coming over tomorrow. Very creamy, they won’t have a clue there are veggies in the sauce 😊 It’s a little ‘blah’ for me … I will probably sprinkle some Parmesan on for a little more seasoning.
You have very lucky grandkids!
Loved this recipe! Super easy and tasted amazing!
So glad you enjoyed it!
I love your healthy spin on mac and cheese! It looks so comforting and satisfying! 😋
Hope you enjoy it!
Sooo good ;)))))
Glad you enjoyed it!