Description

This Hidden Veggie Mac and Cheese recipe cleverly incorporates steamed and pureed vegetables into a classic creamy cheese sauce, delivering a nutritious twist to the traditional macaroni and cheese. By blending carrots, cauliflower, and zucchini into the cheese sauce, this dish offers a delicious way to enjoy extra veggies while indulging in the comforting flavors of sharp cheddar cheese and tender elbow macaroni.

Ingredients

Scale

Vegetables

1 cup carrots, chopped
1/2 large head cauliflower, cut into florets (about 4 cups)
1 medium zucchini, peeled and chopped

Dairy & Cheese

1 1/2 cups half and half, divided
2 tablespoons salted butter
1 8 oz brick sharp cheddar cheese, shredded
1 8 oz brick extra sharp white cheddar cheese, shredded

Pasta & Pantry

1 16 oz box elbow macaroni noodles
2 tablespoons all-purpose flour
1/4 teaspoon salt

Instructions

Steam the vegetables: 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 zucchini into the basket. Cover and steam for 15-20 minutes, or until the vegetables are fork-tender.
Blend the veggies: Carefully transfer the steamed vegetables to a blender. Add 1 cup of half and half, then blend on high for 2-3 minutes until the mixture is smooth, creamy, and fully pureed.
Strain the puree: Pour the blended veggie mixture through a fine mesh strainer to remove any fibrous bits, setting the smooth puree aside for use in the cheese sauce.
Cook the macaroni: While preparing the sauce, cook the elbow macaroni in boiling water according to package instructions until al dente. Drain well and set aside.
Make a roux: In a large saucepan, melt the salted butter over medium heat. Whisk in the all-purpose flour, cooking and stirring constantly for 2-3 minutes until the mixture turns golden brown and thickens to form a roux.
Add remaining half and half: Gradually whisk in the remaining ½ cup of half and half, stirring continuously. Heat the mixture until it starts to simmer, about 2-4 minutes.
Combine veggie puree and season: Stir the strained vegetable puree and salt into the simmering sauce. Bring to a low boil while stirring to incorporate fully.
Add cheeses: Add the shredded sharp cheddar and extra sharp white cheddar cheese a handful at a time, stirring well after each addition until the cheese is completely melted and the sauce is smooth.
Finish the sauce: Cook the cheese sauce for an additional 1-2 minutes or until thickened to your desired consistency.
Mix sauce and pasta: Carefully pour the cheese sauce over the cooked macaroni in a large pot or serving bowl. Gently fold together until the pasta is evenly coated with the cheesy vegetable sauce.
Serve hot: Serve the Hidden Veggie Mac and Cheese immediately while warm and creamy for the best flavor and texture.

Notes

Steaming the vegetables preserves nutrients and creates a mild flavor that blends well into the cheese sauce.
Straining the blended vegetable puree ensures a smooth, creamy texture without any fibrous bits.
You can use any combination of sharp cheddar cheeses for varied flavor depth.
For a dairy-free or vegan option, substitute half and half and cheeses with plant-based alternatives.
This recipe is ideal for sneaking extra veggies into meals for picky eaters, especially kids.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: mac and cheese, hidden veggies, creamy cheese sauce, steamed vegetables, healthy comfort food, cheddar cheese macaroni, kid-friendly recipe