Hidden Veggie Mac & Cheese
Updated Jan 31, 2026
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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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
- 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
Hidden Veggie Mac & Cheese
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
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
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?
Recipe Tips
- 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!
- 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!
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.
Comments
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!
I have not, but I would love to hear how it turns out if you try it!
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?
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!
I cooked it yesterday for dinner and today packed the warmed-up leftovers in thermos jars for kids’ school lunch. They absolutely loved it – and nobody noticed the hidden veggies!
Aww, that makes me so happy to hear!! So glad your kids loved it, Kate! Thanks!!
“ 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!