Hidden Veggie Mac & Cheese

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!

Course Dinner, freezer cooking, lunch, Main Course

Cuisine American

Keyword Healthy Mac & Cheese Recipe, Hidden Veggie Mac & Cheese Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 323kcal

Cost $15

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