Hidden Veggie Mac Cheese: 5 Secret Ingredients for Yum

Save this recipe on:

Hidden Veggie Mac Cheese is a delightful way to enjoy a classic comfort dish while sneaking in nutritious vegetables. This recipe is packed with a variety of veggies, protein, and fiber, yet it remains absolutely delicious. The combination of creamy cheese and hidden vegetables creates a rich, satisfying meal that appeals to the whole family. Whether you’re looking for a nutritious dinner option or a way to please picky eaters, this recipe is sure to become a favorite!

Why You’ll Love This Hidden Veggie Mac Cheese

This Hidden Veggie Mac Cheese is not just about taste; it’s a powerhouse of benefits! First, it’s incredibly nutritious thanks to the inclusion of various vegetables like cauliflower and butternut squash. Second, it’s a fantastic option for those following a vegetarian diet. Third, it’s a great way to introduce your kids to veggies without them even noticing. Plus, with its creamy texture and cheesy flavor, it satisfies cravings for comfort food. It’s also perfect for meal prep and can easily be stored for later, making it an ideal easy hidden veggie mac and cheese recipe for busy weeknights.

Hidden Veggie Mac Cheese: 5 Secret Ingredients for Yum - Hidden Veggie Mac Cheese - main visual representation

Ingredients for Hidden Veggie Mac Cheese

Gather these items:

  • 1 medium yellow onion (sliced)
  • 2 medium red or orange bell peppers (sliced)
  • 2 cups cauliflower florets
  • 1 medium zucchini (sliced)
  • 2 cups butternut squash (peeled and cubed)
  • 1 medium carrot (sliced)
  • 3 garlic cloves (pressed)
  • 1 tbsp olive oil
  • 1/2 cup pasta water (reserved)
  • 1 cup vegetable broth
  • 16 oz uncooked chickpea or lentil elbow macaroni
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup milk
  • 1.5 cups cheddar cheese (shredded)
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/8 tsp black pepper
  • hot sauce (to taste, optional)

How to Make Hidden Veggie Mac Cheese Step-by-Step

  1. Step 1: Preheat the oven to 400F and line a large baking tray with parchment paper.
  2. Step 2: Arrange onion, bell peppers, cauliflower, zucchini, butternut squash, carrots, and garlic on the baking tray, drizzle with olive oil, and bake for about 40 minutes.
  3. Step 3: While the vegetables are baking, cook your pasta according to the package instructions. Don’t forget to reserve ½ a cup of pasta water for later!
  4. Step 4: Once your vegetables are done, add them to a food processor or high-powered blender with vegetable broth and reserved pasta water and blend until smooth (you may need to do this in batches).
  5. Step 5: In a large pot over medium heat, add butter and flour and whisk until a roux forms. Add your milk and whisk until it begins to simmer.
  6. Step 6: Reduce the heat to low, add cheese, vegetable puree, garlic powder, Dijon mustard, and salt and pepper, and stir until fully combined.
  7. Step 7: Remove sauce from the heat and pour in your cooked pasta.

Hidden Veggie Mac Cheese: 5 Secret Ingredients for Yum - Hidden Veggie Mac Cheese - additional detail

Pro Tips for the Perfect Hidden Veggie Mac Cheese

Keep these in mind:

  • This recipe can be customized with different vegetables.
  • For extra creaminess, add more cheese.
  • Store leftovers in an airtight container in the fridge to maintain freshness.
  • Experiment with various types of cheese for different flavors.

Best Ways to Serve Hidden Veggie Mac Cheese

Consider these delicious serving ideas:

  • Top with crispy breadcrumbs for added texture.
  • Serve alongside a fresh green salad for a balanced meal.
  • Pair with a side of garlic bread for a comforting dinner.

How to Store and Reheat Hidden Veggie Mac Cheese

To store, place any leftovers in an airtight container in the fridge. This dish can last up to 3 days. When reheating, simply place it in the microwave or on the stovetop, adding a splash of milk to keep it creamy.

Frequently Asked Questions About Hidden Veggie Mac Cheese

What’s the secret to perfect Hidden Veggie Mac Cheese?

The secret lies in the vegetable puree, which adds flavor and nutrition without compromising on the creamy texture. This macaroni and cheese with hidden vegetables is sure to please everyone!

Can I make Hidden Veggie Mac Cheese ahead of time?

Yes! This healthy mac and cheese recipe with veggies can be prepared ahead of time and stored in the fridge. Just reheat when ready to serve!

How do I avoid common mistakes with Hidden Veggie Mac Cheese?

To avoid common mistakes, ensure that you blend the vegetables until smooth to create a creamy sauce. Also, avoid overcooking the pasta to keep it from becoming mushy in the final dish.

Variations of Hidden Veggie Mac Cheese You Can Try

Here are some fun twists to this classic dish:

  • Substitute different vegetables such as spinach or broccoli for variety.
  • Add protein by mixing in cooked chicken or beans.
  • Experiment with different types of cheese like mozzarella or pepper jack for added flavor.
  • For a spicy kick, add chopped jalapeños or a dash of cayenne pepper.

With these tips and variations, your hidden veggie mac cheese will be a hit at every family meal. Enjoy this nutritious twist on a classic dish that will have everyone asking for seconds!

For more delicious recipes, check out our Creamy Tuscan Scallops Recipe, Vegetable Zucchini Fritters, and Healthy Honey Mustard Crusted Tilapia. You can also learn about the nutritional benefits of vegetables in this Healthline article.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hidden Veggie Mac Cheese

Hidden Veggie Mac Cheese: 5 Secret Ingredients for Yum


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: layla
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This hidden veggie mac and cheese is packed with veggies, protein and fibre while still tasting amazing.


Ingredients

Scale
  • 1 medium yellow onion (sliced)
  • 2 medium red or orange bell peppers (sliced)
  • 2 cups cauliflower florets
  • 1 medium zucchini (sliced)
  • 2 cups butternut squash (peeled and cubed)
  • 1 medium carrot (sliced)
  • 3 garlic cloves (pressed)
  • 1 tbsp olive oil
  • 1/2 cup pasta water (reserved)
  • 1 cup vegetable broth
  • 16 oz uncooked chickpea or lentil elbow macaroni
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup milk
  • 1.5 cups cheddar cheese (shredded)
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/8 tsp black pepper
  • hot sauce (to taste, optional)

Instructions

  1. Preheat the oven to 400F and line a large baking tray with parchment paper.
  2. Arrange onion, bell peppers, cauliflower, zucchini, butternut squash, carrots and garlic on the baking tray, drizzle with olive oil and bake for about 40 minutes.
  3. While the vegetables are baking, cook your pasta according to the package instructions. Don’t forget to reserve ½ a cup of pasta water for later!
  4. Once your vegetables are done, add them to a food processor or high powered blender with vegetable broth and reserved pasta water and blend until smooth (you may need to do this in batches).
  5. In a large pot over medium heat add butter and flour and whisk until a roux forms. Add your milk and whisk until it begins to simmer. Reduce the heat to low, add cheese, vegetable puree, garlic powder, Dijon mustard, salt and pepper and stir until fully combined.
  6. Remove sauce from the heat and pour in your cooked pasta.

Notes

  • This recipe can be customized with different vegetables.
  • Store leftovers in an airtight container in the fridge.
  • For extra creaminess, add more cheese.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking, Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 503
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 21 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 61 g
  • Fiber: 8 g
  • Protein: 29 g
  • Cholesterol: 50 mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star