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Hidden Veggie Mac & Cheese

Posted on September 02 2013

Determined to come up with something relatively healthy when my 2-year-old was having a particularly picky week, I came up with this recipe for Hidden Veggie Mac & Cheese.  Of course, it had to have the right orange color and the right shape pasta.  The verdict…  it was a hit!  The adults had this as a side dish the same night and everyone liked it.  The veggies I used all had a mild but slightly sweet flavor, so they blended right in and my daughter ate it, so it was a win.  It was a little dry as leftovers, so I recommend adding a splash of milk when you reheat it.

Ingredients  serves 8-10

  • 3 carrots, peeled and sliced
  • 1 small head of cauliflower, cut into pieces
  • 2 cups frozen butternut squash pieces
  • 1/2 cup milk
  • 1 tsp salt
  • 2 cups shredded cheddar cheese
  • 8 oz cream cheese
  • 4 TBS butter
  • 16 oz elbow pasta


Cook the cauliflower and carrots covered in a saucepan filled about a 1/4 of the way with water for about 5-7 minutes.  Add the squash and cook 2-3 minutes more.  Drain the veggies and let them cool for a minute.

Meanwhile, cook the pasta according to the package directions.

Put the veggies in the blender with about 3/4 cup of water and puree until smooth.  Add the puree to a large sauce pan.  On medium-low heat, add in the milk, salt, cheddar, butter and cream cheese and stir until melted.

Drain the pasta, add to the sauce and stir.

That’s it!  A dish that’s good for picky eaters and the whole family.  Enjoy!

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