Veggie Mac and Cheese | Kitchen Fun with My 3 Sons

This Veggie Mac and Cheese recipe is a great way to get more veggies into your kids’ bellies. The soft cooked vegetables are blended into the cheesy sauce so the kids will never know there are hidden veggies!

Easy Vegetable Mac and Cheese

Homemade Mac and cheese is one of the most popular kid-friendly foods. It’s his all-time favorite comfort food meal. It can be difficult to ensure that your little one has a balanced diet filled with the nutrients they need. It’s safe to say that if you have a picky eater, getting them to eat vegetables is a challenge.

This is an easy and yummy way to get nutritious foods into your kiddos while also giving them something that they like to eat. The veggies blend into the cheddar cheese sauce seamlessly, still giving that sharp cheesy flavor without feeling like there are veggies mixed in.

Why You’ll Love This Veggie Mac and Cheese

• Easy to make. This may not seem so easy, but I promise it’s a super simple recipe.
• Healthy recipe. The added veggies turn classic mac and cheese into a nutrient-packed meal.
• Great leftovers. It reheats well, making fantastic leftovers for a second night or lunch.

Recipe Ingredients

Here are all of the essential ingredients to make the best hidden veggie mac and cheese ever. Each component is affordable and may be found in your local grocery store.

• Carrots, Cauliflower, and Zucchini: Choose veggies that cook down well, don’t have strong flavors, and have differing textures. I like to use carrots for color to mimic cheddar, cauliflower for texture since it has a mild flavor, and zucchini because it cooks down well and blends smoothly. If you want to experiment with other vegetables, feel free.
• Half and half: This will add creaminess to the veggie puree and the cheese sauce. Use milk or heavy cream if you prefer.
• Elbow pasta: For classic macaroni and cheese, elbows are used. I also like to make it with rotini or medium shells. You might even want to consider using gluten-free pasta. It depends on what you prefer and what your kids like, too.
• Butter and flour: These are the key combinations for making the roux, which thickens the cheese sauce. I use salted butter, but unsalted butter is fine as well.
• Salt: I add a small amount of salt to ensure that the mac and cheese is well seasoned.
• Cheddar cheese: For the sauce, I use both sharp cheddar and extra sharp white cheddar. Always shred the cheese yourself when possible because it melts perfectly.

How to Make Hidden Veggie Mac and Cheese

Below are helpful instructions for making this homemade vegetable mac and cheese. It’s pretty simple and easy to follow.

• Steam the veggies. Add water to a large pot or Dutch oven with a steamer basket. There should be just enough to touch the bottom of the basket. Then, add the veggies. Steam them for about 15-20 minutes.
• Blend. Put the cooked veggies into a blender with 1 cup of the half and half. Blend until the veggies are smooth.

• Strain. Strain the pureed veggies through a fine mesh strainer. This will give them a velvety texture.
• Cook the noodles. In a separate pot, boil water and cook the elbows according to the package directions. Drain and set them aside.
• Make a roux. Melt butter in another saucepan and whisk in the flour. Continue to whisk for 2-3 minutes or until the mixture becomes golden brown.

• Add half and half and simmer. Gradually stir in the remaining half and half and simmer until it begins to thicken.
• Add veggie puree. Next, pour in the veggie puree and mix well. Bring the mixture to a low boil. Then, season the sauce with salt.

• Melt the cheese. Add the shredded cheese, one handful at a time, and whisk until melted and combined.
• Pour the sauce over the noodles. Add the finished cheese sauce to the cooked pasta. Fold together until the noodles are fully coated.

Proper Storage

Store leftover veggie mac and cheese in an airtight container in the fridge for up to 4 days. Add a splash of milk before reheating in the microwave or on the stovetop.

Place in the freezer in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before you reheat it.

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