Hidden Veggie Mac and Cheese

Veggie mac and cheese on a plate on a red striped napkin next to a fork.

Enjoy this healthy, kid-friendly mac and cheese with veggies for a quick, comforting meal. It's made in one pot with frozen vegetables!

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings 1-cup servings

Calories 550kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 cup frozen cauliflower florets
1 cup frozen sliced bell peppers
1 cup frozen sweet corn
1 cup frozen butternut squash cubes
3 cups whole milk or milk of choice; divided
1 tablespoon butter
½ teaspoon onion powder
½ teaspoon garlic powder
¼ to ½ teaspoon salt more to taste; omit for very young kids
3 cups dried macaroni about 12 ounces; can use elbow, bowtie, or other short pastas
2 cups shredded sharp cheddar cheese
Chopped parsley for garnish, optional

US Customary - Metric

Instructions

In a large pot, bring 1 inch of water to a boil. Insert a vegetable steamer basket and place the frozen cauliflower, bell peppers, corn, and butternut squash in the basket. Cover and cook for 8 to 10 minutes until the vegetables are fork-tender.
Transfer the cooked vegetables to a blender. Add ½ cup of the milk. Blend until smooth and no visible pieces of vegetables remain, adding splashes of water or milk as needed to promote blending. The sauce should be thin but still coat the back of a spoon (due to the fiber from the vegetables). See notes for using an immersion blender instead if desired.
Drain the water you used for steaming the vegetables from the pot. Pour the blended vegetable mixture into the pot. Add the rest of the milk, butter, onion powder, garlic powder, and salt.
Bring the mixture to a boil, then quickly reduce the heat to maintain a gentle simmer (you don't want to scorch the milk).
Add the pasta to the pot. Cook, stirring frequently to prevent scorching, for anywhere from 8 to 20 minutes until the pasta is tender but still has a little "bite" (al dente). Cooking time will vary based on the type of pasta you use, so check for doneness at 7 or 8 minutes and go from there. I have found that elbow pasta cooks very quickly in the sauce, while bowtie pasta takes a while longer. Avoid overcooking, because pasta that is too soft will not hold the sauce as well and may turn soggy. Add some splashes of milk or water throughout the cooking process if you think the liquid is getting too low in the pot. There should always be enough liquid to maintain a gentle simmer.
When the noodles are cooked to your liking, remove the pot from heat. Stir in the cheddar cheese. The sauce should be thick and creamy. If you want to thin the sauce, add some splashes of water or milk and stir until it's your desired consistency.
Serve with an optional garnish of parsley, and enjoy!
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Notes

Cooking modifications: If you don't have a steamer basket, you can boil the vegetables in a pot of water for 5 to 6 minutes instead. If you don't want to use an upright blender, you can also drain the pot of the water you used for steaming the vegetables, put the cooked vegetables in there, add the milk, and use an immersion blender to puree.
Substitutions: If you are going to substitute vegetables, stick with pumpkin or other winter squash, yellow summer squash, or sweet potatoes to keep the color of the sauce similar to cheese. You can use any milk of choice, including cow's or plant-based options. You can sub half or all of the cheese with gruyere, gouda, fontina, or parmesan depending on your preferences. Elbow macaroni, bowtie pasta, shells, fusilli, and other short pastas all work well. You can also use chickpea or legume-based pasta for a gluten-free or higher protein option.
Leftovers: This dish is best enjoyed right away but can be kept in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave in 30-second intervals on high, stirring in between, until warm. Add a splash of milk before reheating to keep the sauce creamy.

Nutrition