Hidden Veggie Mac & Cheese
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
478 kcal
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Course
Main Course, Dinner
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Cuisine
American
Hidden Veggie Mac & Cheese
Description
Hidden Veggie Mac & Cheese starts by boiling carrots and cauliflower until tender, then blending them with some cooking water into a smooth puree. The butter and flour are cooked together to form a roux that provides a nutty base. Milk, water, salt, pepper, and elbow pasta are added, and the mixture simmers until the pasta is tender and the liquid reduces to a thick, creamy sauce. Finally, the blended vegetables and shredded cheddar are stirred in until melted and combined.
The resulting dish has a creamy, slightly sweet, and cheesy flavor profile with added nutrition from the pureed vegetables. The pasta is soft yet holds its shape, and the smooth vegetable addition enriches the sauce’s texture and flavor while remaining discreet.
This mac and cheese works well as a main meal or side dish that quietly boosts vegetable intake, making it especially useful for families or those aiming for extra nutrients without altering traditional flavors dramatically. It reheats well with extra milk to restore creaminess, and leftovers keep refrigerated up to 5 days or can be frozen for a month.
Reheating can be done on the stove or microwave, adding a bit of milk to recover consistency. Frozen portions should be thawed overnight in the refrigerator before warming. Using a high-speed blender ensures a smooth vegetable puree that blends seamlessly into the sauce.
Ingredients
- 2 carrot peeled and roughly chopped
- 1 small head cauliflower cut into florets
- 4 tablespoons butter unsalted
- 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 cheddar cheese shredded
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
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- To freeze, place the mac and cheese in an airtight container and freeze for up to one month; thaw in the fridge before reheating.
- Reheat gently in microwave or on stovetop, adding a tablespoon or two of milk to restore creaminess.
- You can also reheat in the oven covered at 350ºF for 10-15 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 549mg | 23% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3204IU | 64% |
| Vitamin C | 17mg | 19% |
| Calcium | 379mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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