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90% would make again

Hidden Veggie Mac & Cheese

Tasty Team

Ingredients

for 6 servings

  • 1 lb elbow macaroni (455 g), cooked al dente
  • ½ cup water (120 mL)
  • 1 cup cauliflower florets (300 g)
  • 1 cup butternut squash (205 g), diced
  • 1 cup carrot (120 g), sliced
  • 2 cups milk (480 mL)
  • 2 cups cheddar cheese (200 g), shredded
  • 4 oz cream cheese (115 g)

Nutrition Info

  • Calories 630
  • Fat 26g
  • Carbs 69g
  • Fiber 4g
  • Sugar 8g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  2. Add everything into a blender, including cooking water, and blend until smooth.
  3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  5. Enjoy!

Ingredients

for 6 servings

  • 1 lb elbow macaroni (455 g), cooked al dente
  • ½ cup water (120 mL)
  • 1 cup cauliflower florets (300 g)
  • 1 cup butternut squash (205 g), diced
  • 1 cup carrot (120 g), sliced
  • 2 cups milk (480 mL)
  • 2 cups cheddar cheese (200 g), shredded
  • 4 oz cream cheese (115 g)

Nutrition Info

  • Calories 630
  • Fat 26g
  • Carbs 69g
  • Fiber 4g
  • Sugar 8g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  2. Add everything into a blender, including cooking water, and blend until smooth.
  3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  5. Enjoy!

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