Rich & Creamy Mac and Cheese with Hidden Veggies
This Easy Mac and Cheese with Hidden Veggies is creamy, cheesy, and perfect for even the pickiest eaters. A smooth blend of carrots and butternut squash melts right into the cheese sauce, adding extra nutrition and natural sweetness without anyone noticing. It’s an easy weeknight dinner that’s comforting, kid-approved, and ready in about 30 minutes.
Servings: 6 Servings
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.