Ingredients

1 cup carrots (chopped)

1/2 large head cauliflower (cut into florets, about 4 cups)

1 medium zucchini (peeled and chopped)

1 1/2 cups half and half (divided)

1 16 oz box elbow macaroni noodles

2 tablespoons salted butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 8 oz brick sharp cheddar cheese (shredded)

1 8 oz brick extra sharp white cheddar cheese (shredded)

Instructions

Step 1: In a large stockpot or dutch oven fitted with a steamer basket, add enough water to just reach the bottom of the basket. Place the chopped carrots, cauliflower florets, and peeled zucchini in the basket and cover.

Step 2: Steam the vegetables for 15-20 minutes until they are fork tender.

Step 3: Carefully transfer the steamed vegetables to a blender. Add 1 cup of the half and half, then blend for 2-3 minutes until the mixture is smooth and creamy.

Step 4: Strain the blended vegetable puree through a fine mesh strainer and set aside.

Step 5: Cook the elbow macaroni noodles according to package directions until al dente. Drain well and set aside.

Step 6: While the noodles cook, melt the butter in a large saucepan. Whisk in the flour and cook for 2-3 minutes, whisking frequently until the mixture turns golden brown and thickens.

Step 7: Gradually whisk in the remaining ½ cup of half and half. Stir and heat the mixture until it begins to simmer, about 2-4 minutes.

Step 8: Once simmering, stir in the strained vegetable puree and salt. Bring the sauce to a low boil.

Step 9: Add the shredded sharp cheddar and extra sharp white cheddar cheeses one handful at a time, stirring well after each addition until all the cheese is melted and incorporated.

Step 10: Cook the sauce for another 1-2 minutes until it thickens further.

Step 11: Pour the cheese sauce over the cooked noodles in a large pot or serving bowl. Gently fold the sauce and noodles together until evenly coated.

Step 12: Serve the mac and cheese hot and enjoy your hidden veggie delight.

Tips & Variations

For a smoother sauce, use an immersion blender instead of a regular blender to puree the vegetables right in the pot.

Feel free to swap half and half for whole milk or heavy cream depending on your desired richness.

Add a pinch of smoked paprika or mustard powder to the cheese sauce for an extra flavor kick.

Use gluten-free flour or cornstarch as a substitute for all-purpose flour for a gluten-free version.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen carrots, cauliflower, and zucchini work well. Thaw and drain them before steaming and blending to avoid excess water in the sauce.

Is this recipe suitable for kids who dislike vegetables?

Absolutely! The pureed veggies are fully blended into the creamy cheese sauce, making the flavor mild and undetectable, which helps picky eaters enjoy their mac and cheese with a nutritional boost.