Hidden Veggie Mac & Cheese
by Hannah Williams • featured in 4 Easy Veggie-Packed Dinners
Ingredients
for 6 servings
-
1 lb elbow macaroni, cooked al dente (455 g) -
½ cup water (120 mL) -
1 cup cauliflower florets (300 g) -
1 cup butternut squash, diced (205 g) -
1 cup carrot, sliced (120 g) -
2 cups milk (480 mL) -
2 cups cheddar cheese, shredded (200 g) -
4 oz cream cheese (115 g)
Preparation
- Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
- Add everything into a blender, including cooking water, and blend until smooth.
- Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
- Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
- Enjoy!
Tips
1 of
12
-
Amanda Piarino
I made this for three very picky kids I was babysitting. It was a little sweet when I tried it, so I added a little cheddar, put it in a 9”x13” baking dish, and added breadcrumbs and parmesan on top. Baked it at 400 for about 20-23 minutes. The kids absolutely loved it, and they had no idea they were eating so many veggies.
5 months ago Helpful (73) -
Cheryl Vom Saal
I also add 1/2 cup grated Parmesan cheese to add a little sharpness. It’s a favorite in our house.
4 months ago Helpful (26) -
maxs
I substituted part of the milk for heavy cream and loved it.
4 months ago Helpful (22) -
Brady O'Shaughnessy
Made it exactly as recipe follows, substituted gluten free pasta and added a little more sharp cheddar. It was great!
4 months ago Helpful (18)
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