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Hidden Veggie Mac and Cheese Recipe

Hidden Veggie Mac and Cheese Recipe
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★★★★★

4.7 from 18 reviews

Hidden Veggie Mac and Cheese is a comforting and creamy twist on the classic dish, cleverly packed with pureed carrots, cauliflower, and zucchini. This recipe sneaks in wholesome vegetables without compromising the cheesy, indulgent flavor beloved by all ages, making it a perfect family-friendly meal that boosts nutrition subtly.

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
  • 1 8 oz brick sharp cheddar cheese, shredded
  • 1 8 oz brick extra sharp white cheddar cheese, shredded
  • 2 tablespoons salted butter

Dry Ingredients

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

Instructions

  1. Prepare and Steam Vegetables: In a large stockpot or Dutch oven fitted with a steamer basket, add enough water just to touch the bottom of the basket. Place the chopped carrots, cauliflower florets, and zucchini into the basket, cover, and steam for 15-20 minutes until the vegetables are fork tender.
  2. Puree the Vegetables: Carefully transfer the steamed vegetables to a blender and add 1 cup of the half and half. Blend on high for 2-3 minutes until the mixture is smooth, creamy, and fully pureed.
  3. Strain the Puree: Pour the pureed vegetables through a fine mesh strainer into a bowl to remove any fibrous bits. Set the smooth vegetable puree aside for later use.
  4. Cook the Macaroni: Meanwhile, bring a pot of salted water to a boil and cook the elbow macaroni noodles according to the package instructions until al dente. Drain the noodles well and set aside.
  5. Make the Roux: In a large saucepan, melt the 2 tablespoons of salted butter over medium heat. Whisk in the flour and continue cooking and whisking constantly for 2-3 minutes until the mixture turns golden brown and thickens slightly.
  6. Add Remaining Half and Half: Gradually whisk in the remaining ½ cup of half and half. Stir and heat the mixture until it begins to simmer, which takes about 2-4 minutes.
  7. Combine Veggie Puree and Seasoning: Stir in the strained vegetable puree and 1/4 teaspoon of salt into the roux mixture. Bring everything to a low boil to combine flavors and thicken the sauce further.
  8. Melt the Cheeses: Add the shredded sharp cheddar cheese and extra sharp white cheddar cheese slowly, one handful at a time, stirring continuously until all cheese is fully melted and the sauce is smooth.
  9. Finish the Sauce: Cook the cheese sauce for an additional 1-2 minutes until it has thickened to your desired consistency, stirring frequently to prevent sticking.
  10. Mix Sauce with Noodles: Carefully pour the cheese sauce over the cooked macaroni noodles in a large pot or serving bowl. Gently fold the sauce and noodles together until well combined.
  11. Serve: Serve the hidden veggie mac and cheese hot for a creamy, nourishing meal everyone will enjoy.

Notes

  • Steaming vegetables preserves more nutrients and flavor compared to boiling.
  • The veggie puree can be prepared a day ahead and refrigerated to save time.
  • Use a fine mesh strainer to ensure a silky smooth cheese sauce without vegetable lumps.
  • Feel free to substitute half and half with whole milk for a lighter version, though richness will decrease.
  • Add a pinch of nutmeg or smoked paprika to the cheese sauce for an added depth of flavor.
  • This recipe can be doubled easily to feed larger families or for meal prepping.

Nutrition

Keywords: mac and cheese, hidden vegetables, healthy comfort food, creamy cheese sauce, vegetable puree, family meal

Find it online: https://cheflenacooks.com/hidden-veggie-mac-and-cheese-recipe/