Description
This Hidden Veggie Mac and Cheese recipe cleverly incorporates steamed and pureed carrots, cauliflower, and zucchini into a creamy, cheesy sauce, providing a delicious way to sneak extra vegetables into a classic comfort food. The sauce is rich, smooth, and packed with sharp cheddar cheeses, making it a flavorful and nutritious twist on traditional macaroni and cheese.
Ingredients
Scale
Vegetables
- 1 cup carrots, chopped
- 1/2 large head cauliflower, cut into florets (about 4 cups)
- 1 medium zucchini, peeled and chopped
Dairy & Cheese
- 1 1/2 cups half and half, divided
- 1 8 oz brick sharp cheddar cheese, shredded
- 1 8 oz brick extra sharp white cheddar cheese, shredded
- 2 tablespoons salted butter
Pantry
- 1 16 oz box elbow macaroni noodles
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Steam the vegetables: In a large stockpot or Dutch oven with a steamer basket, add enough water to just reach the bottom of the basket. Place the chopped carrots, cauliflower florets, and chopped zucchini in the basket. Cover and steam for 15-20 minutes until the vegetables are fork tender.
- Puree the veggies: Carefully transfer the steamed vegetables to a blender. Add 1 cup of the half and half and blend for 2-3 minutes until the mixture is smooth, creamy, and fully pureed.
- Strain the veggie puree: Pour the blended vegetable mixture through a fine mesh strainer to remove any fibrous bits, then set aside the smooth puree.
- Cook the pasta: In a large saucepan, cook the elbow macaroni noodles according to package instructions until al dente. Drain well and set aside.
- Make the roux: While pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook, whisking frequently, for 2-3 minutes until the mixture turns golden brown and thickens.
- Add half and half to the roux: Gradually whisk in the remaining ½ cup of half and half, stirring constantly. Heat the mixture until it begins to simmer, about 2-4 minutes.
- Incorporate veggie puree and salt: Stir in the strained veggie puree and the salt. Bring the sauce to a low boil while stirring continuously.
- Add cheeses: Gradually add the shredded sharp cheddar and extra sharp white cheddar cheeses, one handful at a time, stirring well after each addition until all the cheese is melted and fully incorporated.
- Thicken the sauce: Continue to cook the cheese sauce for another 1-2 minutes until it thickens to a creamy consistency.
- Combine pasta and sauce: Carefully pour the cheese sauce over the drained noodles in a large pot or serving bowl. Gently fold together until the noodles are evenly coated with the sauce.
- Serve: Serve the hidden veggie mac and cheese hot for the best flavor and texture.
Notes
- For a smoother sauce, be sure to strain the pureed vegetables to avoid any lumps or fibers.
- Use sharp and extra sharp cheddar cheeses for a rich, tangy flavor that balances the sweetness of the vegetables.
- You can substitute half and half with whole milk and a little extra butter for a lighter version.
- Steaming the vegetables preserves their nutrients better than boiling.
- This recipe is perfect for picky eaters who dislike visible vegetables.
