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This hidden veggie mac and cheese recipe is super cheesy, super creamy and has three different vegetables right in the sauce! It’s perfect for both picky kids and adults who want a more exciting way to eat their veggies.
I love a good hidden veggie recipe. Not because I believe in tricking my family into eating vegetables, but because sometimes you need a fun way to eat more veggies! What better way than in one of your favorite comfort foods.
If you love this one you have to try my Hidden Veggie Pasta Sauce and Chocolate Veggie Muffins for dessert next!
About This Recipe
There’s so many reasons to love this one! Family friendly, delicious and packed with nutrition too!
- Kid-friendly. Perfect for mac and cheese loving picky eaters! It has everything you love about classic mac and cheese with big boost of veggies.
- Classic creamy cheesy flavor. There’s plenty of cheese for the perfect cheesy flavor from sharp cheddar and parmesan. The combination of blended butternut squash, cauliflower and carrots plus lots of cheese makes for an impressively creamy sauce that’s just like regular mac and cheese
- Nutrition-packed. It’s the perfect way to get a boost of nutrition with three veggies blended right into the cheese sauce! Plus when you use chickpea pasta each serving has 25 grams of protein and 9 grams of fiber.
- Meal prep friendly. This recipe is perfect for leftovers because it makes quite a bit. I love a recipe that you can prep on a Sunday and reheat on busy weeknights.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Elbow macaroni noodles: You can use any short pasta you like, but I think elbow or cavatappi noodles best. Use chickpea pasta for more protein and fiber.
- Butternut squash, carrots and cauliflower: These three hidden veggies add tons of nutrition but also lots of creaminess and flavor to the cheesy sauce.
- Cheddar and parmesan cheese: I recommend choosing sharp cheddar cheese so that the cheese flavor is stronger than the veggies.
- Butter: A couple of tablespoons of melted butter adds just right amount of rich classic macaroni and cheese flavor.
- Milk: I recommend using 2% or whole milk for the best creaminess.
- Spices: Salt, black pepper, garlic powder and onion powder.
Variation Ideas
- More veggies. You can also add a diced red, orange or yellow bell pepper. You can also swap butternut squash for pumpkin or sweet potato.
- Bake it. Follow the recipe as written then top with more shredded cheese and bake at 400 degrees until cheese is melted. Or top with 1 cup breadcrumbs mixed with 2 tbsp melted butter before baking.
- Add more protein. Stir in 2 cups of shredded rotisserie chicken for a big protein boost.
How To Make Hidden Veggie Mac and Cheese
- Prepare pasta. Cook pasta according to package directions. Drain and set cooked pasta aside.
- Cook veggies. In a large pot, add veggies and water. Bring to a simmer, cover, and then cook for 10-15 minutes until veggies are easily pierced with a fork. Wipe out the pot.
- Combine veggies and spices. Add veggies, milk, melted butter and spices to a high speed blender.
- Blend. Blend on high until completely smooth. Note: Make sure it’s super smooth because you don’t want any veggie pieces.
- Add to pasta. Add noodles, cheeses, and blended veggie mixture to the large pot. Turn heat to low.
- Combine and heat. Mix everything together until completely combined and all cheesy is melted. Heat on low until warm throughout and serve.
How To Store
- Fridge: Cool macaroni and cheese completely before transferring to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Transfer cooled macaroni and cheese to an airtight freezer-safe container or bag and freeze for up to 2 months.
- To reheat: Reheat on a stovetop over low-medium heat with a splash of milk to loosen the sauce, or in 30-45 second intervals in the microwave.
What to serve with
Serving Ideas
If you’re wanting more than a big bowl of Mac and cheese, here are some of my favorite recipes to serve this with!
More Hidden Veggie Recipes
If you’ve made and loved this Hidden Veggie Mac and Cheese or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Hidden Veggie Mac and Cheese
Ingredients
- 1 cup water
- 2 cups butternut squash, diced small
- 1 cup cauliflower florets, diced small
- 1 medium carrot, diced small
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- 1 cup milk
- 16 oz. chickpea elbow pasta, or regular elbows
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
Instructions
- Bring a large pot of water to a boil over high heat, add pasta and cook according to box instructions. Drain and return to the pot.
- In another large pot add veggies and water. Bring to a simmer, cover and cook 10-12 minutes until veggies are easily pierced with a fork.
- Transfer the veggies to a high speed blender with milk, melted butter and seasonings. Blend until completely smooth, stopping to scrape the sides as needed.
- Pour blended veggie mixture into the pot with the pasta and turn on low heat. Add cheeses and stir until completely melted and smooth. Adjust seasonings as needed and serve hot.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
