Hidden Veggie Mac and Cheese Recipe (Kid-Friendly) Recipe
Introduction
This Hidden Veggie Mac and Cheese is a comforting, kid-friendly meal that sneaks in nutritious vegetables without sacrificing flavor. Creamy and cheesy with a subtle sweetness from sweet potatoes and cauliflower, it’s sure to please both kids and adults alike.
Ingredients
- 8 oz short pasta
- 2 cups cauliflower florets (about ½ head cauliflower)
- 1 cup cubed sweet potatoes (about ½ inch pieces, peeled)
- 1¼ cups full-fat milk (dairy or dairy free, divided – I used coconut milk)
- 2 tbsp ghee (or butter)
- 1 tbsp arrowroot starch (or flour)
- 1½ cups shredded extra sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp sea salt (or more to taste)
- 1/8 tsp ground black pepper
Instructions
- Step 1: Cook the pasta in salted boiling water according to package instructions, aiming for slightly al dente. Drain and set aside without rinsing.
- Step 2: Place a steamer basket in a large saucepan and add 1½ cups of water. Add cauliflower florets and sweet potato cubes to the basket. Cover, bring to a boil, then reduce to a simmer and cook for 8-10 minutes until the vegetables are fork tender.
- Step 3: Transfer the steamed cauliflower and sweet potatoes to a blender with ½ cup of milk. Blend until completely smooth.
- Step 4: Heat a large pot over medium heat. Add ghee and arrowroot starch, whisking until a smooth roux forms. Gradually add ¾ cup of milk while whisking continuously until the mixture begins to boil.
- Step 5: Lower the heat to the lowest setting. Stir in shredded cheese, the blended veggie puree, garlic powder, dijon mustard, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is creamy.
- Step 6: Remove from heat, add the cooked pasta, and stir gently to combine. Taste and adjust salt if needed.
- Step 7: Serve immediately, or transfer to a baking dish and broil for 5 minutes to develop a browned, bubbly top.
Tips & Variations
- For a smoother sauce, blend the vegetable puree until completely silky before adding to the pot.
- Use gluten-free pasta if desired to make the dish gluten-free.
- Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
- To make it vegan, use dairy-free cheese and plant-based milk along with vegan butter or oil.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh or frozen vegetables for the puree?
Fresh vegetables will give the best flavor and texture, but frozen cauliflower and sweet potatoes can work in a pinch. Just make sure to thaw and drain any excess water before blending.
Is this recipe suitable for picky eaters?
Yes! The hidden vegetables blend smoothly into the cheese sauce, making it hard for kids to detect while still adding valuable nutrients.
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Hidden Veggie Mac and Cheese Recipe (Kid-Friendly) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This kid-friendly Hidden Veggie Mac and Cheese recipe cleverly incorporates steamed cauliflower and sweet potatoes into the creamy, cheesy sauce. It’s a delicious way to sneak extra vegetables into a classic comfort food, with a rich, dairy or dairy-free milk-based cheese sauce made smooth with arrowroot starch. The pasta is cooked al dente and combined with a flavorful, wholesome blend that’s perfect for family meals.
Ingredients
Mac and Cheese Ingredients
- 8 oz short pasta
- 2 cups cauliflower florets (about ½ head cauliflower)
- 1 cup cubed sweet potatoes (½ inch, peeled)
- 1¼ cups full-fat milk (dairy or dairy-free, divided; coconut milk used)
- 2 tbsp ghee (or butter)
- 1 tbsp arrowroot starch (or flour)
- 1½ cup shredded extra sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp sea salt (or more to taste)
- 1/8 tsp ground black pepper
Instructions
- Cook Pasta: Boil salted water and cook the pasta according to package instructions until slightly al dente. Drain and set aside without rinsing to preserve starchiness.
- Steam Vegetables: Place cauliflower florets and cubed sweet potatoes in a steamer basket over 1½ cups boiling water in a large saucepan. Cover and simmer for 8-10 minutes until fork tender.
- Puree Vegetables: Transfer steamed cauliflower and sweet potatoes to a blender with ½ cup of milk. Blend until smooth to create a creamy veggie base for the sauce.
- Make Roux: Heat a large pot over medium heat, add ghee and arrowroot starch, whisking until combined and smooth. Slowly add ¾ cup milk, whisking continuously until the mixture comes to a boil, forming a thickened base.
- Add Cheese and Veggie Puree: Reduce heat to low. Stir in shredded cheddar cheese, the pureed veggies, garlic powder, dijon mustard, salt, and black pepper. Continue stirring on low heat until the cheese has completely melted and sauce is smooth.
- Combine Pasta and Sauce: Remove the pot from heat and fold in the cooked pasta, mixing well to coat every piece with the cheesy veggie sauce. Adjust salt to taste.
- Optional Broil: For a browned top, transfer the mac and cheese into a baking dish and broil in the oven for 5 minutes until golden and bubbly on top. Serve immediately.
Notes
- You can use dairy milk or a dairy-free alternative like coconut milk to make this recipe vegan-friendly with a suitable cheese substitute.
- Arrowroot starch is used as a thickener but can be substituted with all-purpose flour if unavailable.
- Do not rinse pasta after cooking to help the sauce adhere better.
- Broiling is optional but adds a nice texture contrast with a golden crust.
- This recipe makes great leftovers and reheats well on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: hidden veggie mac and cheese, kid friendly mac and cheese, cauliflower mac and cheese, sweet potato mac and cheese, creamy mac and cheese, healthy comfort food
