Rich & Creamy Mac and Cheese with Hidden Veggies
This mac and cheese with hidden veggies is the kind of cozy, cheesy comfort food that wins over both kids and adults.
A Classic With a Little Secret
If you’re used to the boxed stuff or a more traditional mac recipe, this version feels like a major upgrade without adding more work. A silky blend of carrots and butternut squash melts right into the cheese sauce, giving you that classic mac flavor while sneaking in a little extra goodness.
No one will guess there are extra veggies tucked inside, especially picky eaters who would normally push carrots or squash to the edge of their plates. And as a parent, aunt, uncle, or resident “I don’t eat vegetables” household member, that feels like a small victory!
Another great twist on this classic that’s sure to win over those pickier eaters is this Crispy Mac and Cheese Balls recipe!
Ingredients You’ll Need
- Peeled, diced carrots
- Peeled, diced butternut squash (fresh or frozen)
- Milk (whole or 2%)
- Butter
- Salt
- Black Pepper
- Garlic powder
- All-purpose flour
- Shredded cheddar cheese
- Shredded mozzarella or Monterey Jack
- Elbow macaroni
Tips For The Best Mac and Cheese
- For extra flavor, sprinkle a little smoked paprika or mustard powder into the cheese sauce.
- To make it baked, pour the mac and cheese into a dish, top with breadcrumbs and a little extra cheese, and bake at 375°F for 15 minutes.
How to Make Mac and Cheese with Hidden Veggies
Step 1: Cook and Blend the Veggies
Add your diced carrots and butternut squash to a medium pot of boiling water. The key here is cooking them until they’re very soft, soft enough that your blender doesn’t have to work overtime. 10-12 minutes usually does it.
After draining, add the vegetables to a food processor with milk, butter, salt, and garlic powder. Blend until smooth and creamy, like a thick soup. This is the “hidden veggie” base that gives the mac its signature color and creamy texture.
Tip: If the mixture seems too thick to blend, add a splash more milk.
Step 2: Cook the Pasta
While the veggies cook, boil your macaroni in salted water according to package directions. Aim for a nice al dente texture so the pasta doesn’t get mushy once the cheesy sauce coats it.
Drain and set aside. Don’t forget to reserve a splash of pasta water if you like your pasta extra creamy. This is an easy trick to loosen up thicker sauces!
Step 3: Build the Cheese Sauce
In the same large pot, melt the butter and whisk in the flour over medium heat. Cook for about 1 minute to get rid of the raw flour taste. Slowly pour in the milk while whisking continuously until the mixture begins to thicken slightly. This roux-based sauce is your foundation for all that cheesy goodness.
Stir in the cheddar and mozzarella until smooth and melted. Then pour in your blended veggie sauce and mix until everything is creamy, cohesive, and beautifully golden.
Step 4: Combine and Serve
Add the cooked pasta into the pot and stir until each noodle is coated in the cheesy, veggie-packed sauce. Taste and adjust with salt, black pepper, or even an extra pinch of garlic powder.
Serve warm, ideally with a big wooden spoon and a sprinkle of chopped parsley if you’re feelin’ fancy.
Serving Ideas
This mac and cheese stands strong as a main dish, especially for busy weeknights. But it also pairs perfectly with:
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk to restore creaminess.
Frequently Asked Questions
Yes! Sweet potatoes work beautifully and add similar sweetness. Cauliflower is another great hidden-veg option.
Easily. Use gluten-free pasta and replace the flour with a gluten-free blend.
Stir in cottage cheese, Greek yogurt, or puréed white beans for a boost; just add a little at a time so it stays creamy.
Ingredients
For the Veggie Sauce:
- 1 cup peeled diced carrots
- 1 cup peeled diced butternut squash (fresh or frozen)
- 1 cup milk whole or 2%
- 1 tablespoon butter
- 1 teaspoon salt
- ¼ teaspoon garlic powder
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack
- Salt and pepper to taste
For the Pasta:
- 12 ounces elbow macaroni
Instructions
- Bring a medium pot of water to a boil and add the carrots and butternut squash. Cook until the vegetables are very soft, about 10 to 12 minutes, then drain well. Add the cooked veggies to a food processor (or blender) along with 1 cup of milk, butter, salt, and garlic powder, and blend until smooth and creamy.
- While the vegetables are cooking, prepare the macaroni in a large pot of salted boiling water according to package directions. Drain and set aside.
- In the same pot, melt butter over medium heat and whisk in the flour, cooking for about a minute. Slowly add the milk while whisking until the mixture thickens slightly, about 2 to 3 minutes. Stir in the shredded cheeses until smooth, then pour in the blended veggie sauce and mix until everything is creamy and well combined. Add the cooked pasta back to the pot and stir until evenly coated with the sauce. Season with salt and pepper to taste, and serve warm.