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Nutritious and delicious Mac and cheese in pink bowl.

Hidden Veggie Mac n Cheese

Struggling to get your toddler to eat, or even look at, veggies? Here’s a parent-approved hack: hide them in a cheesy sauce! This easy mac n cheese dish sneaks in blended veggies for a vitamin boost, plus it’s made with real dairy for extra protein and nutrients. Perfect to make ahead for a busy weeknight!
40 minutes
6 Servings
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Ingredients

  • 3 cups cauliflower florets
  • 3 large carrots, washed and chopped
  • 1 medium zucchini, skin removed and sliced
  • 4 oz sharp cheddar, shredded
  • 1 cup whole milk
  • 2 tbsp salted butter
  • 1 tsp salt
  • Pinch black pepper - optional for kids
  • 1 pound elbow macaroni

    • Instructions

    1. Place the cauliflower, carrots, and zucchini into a steamer pot with water. Cover and place over medium heat for about 15-20 minutes or until the veggies are fork tender/soft.
    2. Place the steamed veggies into a high speed blender with the milk, butter, salt, and pepper if using. Blend on high until completely smooth.
    3. Cook the pasta in salted water to al dente according to package directions, reserving about 1 cup of the pasta water. Drain the water from the rest of the pasta.
    4. Pour the veggie sauce into a deep skillet or pot over medium-low heat. Add the cooked pasta, shredded cheddar, and 1/2 cup of the pasta water to start. Stir until completely combined. Add more pasta water for a thinner sauce consistency. Taste and add more salt if needed.
    5. Serve immediately and enjoy!