Mac and Cheese with Hidden Veggies

Mac and Cheese with Hidden Veggies

Creamy pasta with a butternut squash and carrot puree sneaked into the cheese sauce.

Total 45 min Makes 6 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This family-friendly mac and cheese blends steamed carrots and butternut squash into a smooth cheese sauce, adding natural sweetness and nutrients without changing the familiar orange color or creamy texture. A sharp cheddar base keeps the flavor bold enough that kids won't notice the extra vegetables. It's a practical weeknight dinner that satisfies picky eaters while sneaking in a serving of vegetables.

Ingredients

  • 1 pound elbow macaroni
  • 1 cup carrots, peeled and chopped
  • 1 1/2 cups butternut squash, peeled and cubed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 3 cups sharp cheddar cheese, shredded
  • 1/2 cup cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Bring a 6-quart pot of salted water to a boil. Add the carrots and butternut squash and cook until very tender, about 10 minutes.

  2. Remove the vegetables with a slotted spoon and transfer to a blender or food processor, keeping the water in the pot. Add 1/2 cup of the hot cooking water to the vegetables and blend until smooth. Set aside.

  3. Return the pot of water to a boil and cook the macaroni according to package directions until al dente, about 8 minutes. Drain and set aside.

  4. In the same pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until lightly golden, about 1 minute.

  5. Gradually whisk in the milk, breaking up any lumps. Cook, whisking frequently, until the mixture thickens, about 5 minutes.

  6. Reduce heat to low and whisk in the vegetable puree, cheddar cheese, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until the cheese is fully melted and the sauce is smooth.

  7. Add the drained macaroni to the pot and stir until evenly coated in the cheese sauce.

  8. Serve immediately while hot and creamy.

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★ 4.5 (1)

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    Mac and Cheese with Hidden Veggies

    This family-friendly mac and cheese blends steamed carrots and butternut squash into a smooth cheese sauce, adding natural sweetness and nutrients without changing the familiar orange color or creamy texture. A sharp cheddar base keeps the flavor bold enough that kids won't notice the extra vegetables. It's a practical weeknight dinner that satisfies picky eaters while sneaking in a serving of vegetables.

    45 min 6 servings 520 cal

    Ingredients

    • 1 pound elbow macaroni
    • 1 cup carrots, peeled and chopped
    • 1 1/2 cups butternut squash, peeled and cubed
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 2 cups whole milk
    • 3 cups sharp cheddar cheese, shredded
    • 1/2 cup cream cheese, softened
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon smoked paprika
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Bring a 6-quart pot of salted water to a boil. Add the carrots and butternut squash and cook until very tender, about 10 minutes.

    2. 2

      Remove the vegetables with a slotted spoon and transfer to a blender or food processor, keeping the water in the pot. Add 1/2 cup of the hot cooking water to the vegetables and blend until smooth. Set aside.

    3. 3

      Return the pot of water to a boil and cook the macaroni according to package directions until al dente, about 8 minutes. Drain and set aside.

    4. 4

      In the same pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until lightly golden, about 1 minute.

    5. 5

      Gradually whisk in the milk, breaking up any lumps. Cook, whisking frequently, until the mixture thickens, about 5 minutes.

    6. 6

      Reduce heat to low and whisk in the vegetable puree, cheddar cheese, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until the cheese is fully melted and the sauce is smooth.

    7. 7

      Add the drained macaroni to the pot and stir until evenly coated in the cheese sauce.

    8. 8

      Serve immediately while hot and creamy.