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Cozy Hidden Veggie Mac and Cheese Recipe for Picky Eaters Made Easy

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A creamy, cheesy mac and cheese recipe that cleverly hides veggies like cauliflower and carrot, perfect for picky eaters and quick weeknight dinners.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams) – whole wheat or gluten-free if preferred
  • 1 cup cauliflower florets, steamed and chopped
  • 1 medium carrot, peeled and chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 2 cups milk (whole milk or 2% works best; use dairy-free almond or oat milk as a swap)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute gluten-free flour or almond flour for GF option)
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Optional Topping:
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1 tablespoon melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package directions until al dente, usually about 7-8 minutes. Drain well and set aside.
  2. While the pasta cooks, steam 1 cup of cauliflower florets and 1 medium peeled carrot until tender, about 7-10 minutes. You can use a steamer basket over boiling water or microwave them in a covered bowl with a splash of water for 4-5 minutes. Let cool slightly.
  3. Transfer the steamed cauliflower and carrot to a blender or food processor. Add 1 cup (240 ml) milk and blend until completely smooth. If the mixture is too thick, add a splash more milk.
  4. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted, whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for about 1-2 minutes until the mixture is bubbly and just starting to turn golden.
  5. Slowly pour the cauliflower-carrot puree into the roux, whisking constantly to avoid lumps. Add the remaining 1 cup (240 ml) milk. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Add more milk if needed to reach desired consistency.
  6. Remove the sauce from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella until melted and smooth. Mix in 1 teaspoon Dijon mustard (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste.
  7. Add the cooked macaroni to the cheese sauce and stir gently to coat every noodle evenly.
  8. Optional Baking Step: Preheat oven to 350°F (175°C). Transfer mac and cheese to an oven-safe dish. Toss 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle evenly on top. Bake for 15-20 minutes until golden brown and bubbly.

Notes

Use a high-speed blender for a silky smooth sauce. Whisk constantly when making the roux and adding liquids to prevent lumps. Add cheese off the heat and stir gently to avoid clumping. You can swap veggies seasonally or use vegan/dairy-free alternatives. For a crunchy topping without baking, toast panko in a skillet with butter.

Nutrition

Keywords: mac and cheese, hidden veggies, picky eaters, comfort food, creamy, cheesy, cauliflower, carrot, quick dinner, kid-friendly

Find it online: https://wigglebite.com/cozy-hidden-veggie-mac-and-cheese-recipe-for-picky-eaters-made-easy/