Author: This Hidden Veggie Mac and Cheese is about to become your new secret weapon for the whole family. It’s creamy, cheesy, and comforting—just like classic mac and cheese—but with pureed veggies blended right into the sauce. No one will ever guess there are carrots, cauliflower, bell peppers, and butternut squash hiding in there!
Just like the easy egg bites recipe I shared recently, this recipe is one that I made for my sister-in-law while she was expecting! She loves mac & cheese but wanted something higher in nutrient value and protein, so this hidden veggie version checked all the boxes!
It really is the best of both worlds: cheesy comfort food and a stealthy way to get your family eating more vegetables. Serve it with a side salad or fruit, and you’ve got an easy, balanced meal that everyone will love.
Hidden Veggie Mac and Cheese
This is one of my favorite recipes to sneak in extra nutrients without the battle at dinner time. Bonus: it reheats beautifully for easy leftovers or lunchboxes! We actually make a huge batch and freeze it in portion containers for an easy meal or side dish any time!
Why We Love This Recipe (and you will too!)
- Kid-Approved – They’ll never taste the veggies, but you’ll feel good knowing they’re there.
- Creamy & Comforting – It’s everything you want from homemade mac and cheese.
- Easy to Make – Ready in about 30 minutes and made with simple ingredients.
- Freezer-Friendly – Make a double batch and freeze some for busy nights.
Ingredients
Here’s what you’ll need to make this cheesy, veggie-packed goodness. And don’t forget, there is a full printable version of this recipe at the end of the post!
- Elbow Macaroni – Classic, but any short pasta will do. You can also make your own pasta if you want to!
- Shredded Cheddar Cheese – Mild or sharp, depending on your preference.
- Cottage Cheese – This is optional, but it increases the protein in the recipe, so I like to add it! Once it’s blended in with the vegetables, it has a smooth texture and you can’t taste it at all!
- Milk – Whole milk makes it extra creamy.
- Butter – For that rich, homemade flavor.
- Flour – Helps thicken the sauce.
- Olive Oil – Butter can be used instead, or any oil that you want!
- Vegetables – Steamed and blended into the sauce. We like to use carrots, bell pepper, cauliflower, and butternut squash, but you can customize it to your preferences or needs!
- Salt, Pepper, and Garlic – To enhance all the cheesy flavor! We use cloves of garlic, roasted with the other vegetables, but you can use garlic powder instead.
Instructions
This process is very straightforward! You will love how simple this is, I know I do!
- Cook the Pasta – Boil the macaroni in salted water according to the package directions until just al dente. Drain, add back to the pot, and set aside.
- Cook the Veggies – Pre-heat the oven to 375°F. Chop all the vegetables into chunks and place them on a baking tray. Toss with oil and seasonings. Cook until vegetables are very soft (not al dente!) and slightly roasted. Blend with the cottage cheese and a bit of milk until smooth and creamy. You want the texture to resemble a thick puree—no chunks!
- Make the Cheese Sauce – In a large pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and stir until the mixture thickens. Add the veggie puree, garlic powder, and salt, then stir in the shredded cheese until melted and smooth.
- Combine Everything – Add the cheese sauce to the pot of pasta and stir to coat every noodle in that creamy, veggie-loaded goodness. Serve warm!
Freezing and Reheating
If you’re like me, and you like to make things in bulk for easier meals, then this recipe is perfect for you! We use these metal portion containers, which each hold about 1 cup of mac and cheese.
- Fill – Fill the containers to the desired point and add the lids.
- Freeze – Stack and allow to freeze. Use within 6 months.
- To Reheat – Remove plastic covers and place the number of tins you’d like to reheat in the oven at 350°F. Stir after 15 minutes and check the temperature. Heat until desired warmth. You can also pop the contents out of the metal tins and place them in a microwave-safe dish instead.
Even More Easy Side Dishes to Try Next!
Hidden Veggie Mac & Cheese
Ingredients
Vegetable Puree
- 2 red orange, or yellow bell peppers
- 3 cups cauliflower florets
- 3 cups butternut squash
- 3 medium carrots
- 2 cloves garlic
- 1 tbsp olive oil
- 2 cups cottage cheese
- 1/2 cup pasta water
- salt pepper, and garlic to taste
Mac and Cheese
- 16 oz uncooked elbow pasta
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 8 oz cheddar cheese shredded
- salt pepper, and garlic powder to taste
Instructions
- Boil the macaroni in salted water according to the package directions until just al dente. Reserve 1/2 cup of pasta water and set aside. Drain the pasta, add back to the pot, and set aside.
- Pre-heat the oven to 400°F. Chop all the vegetables into chunks and place them on a baking tray. Toss with oil and seasonings. Cook until vegetables are very soft (not al dente!) and slightly roasted. This usually takes about 40 minutes.
- Blend with the cottage cheese and a bit of pasta water until smooth and creamy. You want the texture to resemble a thick puree—no chunks! Depending on your blender size, you may need to do this in batches.
- In a large pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and stir until the mixture thickens.
- Add the veggie puree then stir in the shredded cheese until melted and smooth.
- Add the cheese sauce to the pot of pasta and stir to coat every noodle in that creamy, veggie-loaded goodness. Add any additional seasoning as desired. Serve warm!
Notes
Freezing and Reheating
If you’re like me, and you like to make things in bulk for easier meals, then this recipe is perfect for you! We use these metal portion containers, which each hold about 1 cup of mac and cheese.- Fill – Fill the containers to the desired point and add the lids.
- Freeze – Stack and allow to freeze. Use within 6 months.
- To Reheat – Remove plastic covers and place the number of tins you’d like to reheat in the oven at 350°F. Stir after 15 minutes and check the temperature. Heat until desired warmth. You can also pop the contents out of the metal tins and place them in a microwave-safe dish instead.
Nutrition
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