Go Back

Hidden Veggie Mac 'n' Cheese

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2 cups elbow macaroni
  • 1 cup butternut squash puree
  • 1 cup cauliflower puree
  • 2 cups shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Method
 

  1. Cook the elbow macaroni according to the package instructions. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat.
  3. Whisk in the flour, garlic powder, and onion powder. Cook for about 1 minute until slightly golden.
  4. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
  5. Stir in the butternut squash puree and cauliflower puree. Cook for another 2-3 minutes.
  6. Add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.
  7. Season with salt and pepper to taste.
  8. Combine the cooked macaroni with the cheesy veggie sauce, stirring until the pasta is well coated.
  9. Serve warm and enjoy!

Notes

You can use store-bought puree or make your own by steaming and blending the veggies. Feel free to use different types of cheese to customize the flavor. This dish can be made ahead and reheated for a quick lunch or dinner.