Macaroni and cheese is a favorite comfort food for many, but adding pureed vegetables can boost its nutrition without sacrificing that beloved creamy texture.
This recipe bakes the macaroni and cheese to a golden, cheesy finish while seamlessly incorporating vegetables like carrots and cauliflower into the sauce.
It's a practical way to encourage vegetable consumption for kids and adults alike, all while enjoying a classic dish that's perfectly cheesy and baked to perfection.
Why You’ll Love This Recipe
- Pureed vegetables blend easily into the cheese sauce, enhancing both the nutrition and creaminess without altering the familiar flavor.
- Baking the dish after assembling develops a golden crust that adds a delightful texture contrast to the creamy interior.
- Using a combination of cheeses ensures depth of flavor and smooth melting, making the dish satisfying and comforting.
Baked Macaroni and Cheese with Hidden Vegetables
This baked macaroni and cheese recipe incorporates pureed vegetables into the cheese sauce, delivering a creamy, comforting dish with a nutritious twist. It’s perfect for families looking to sneak extra veggies into a classic comfort food.
- Prep time
- 20 minutes
- Cook time
- 30 minutes
- Servings
- 6
- Yield
- Serves 6
Ingredients
- 12 oz (340 g) elbow macaroni
- 3 cups (720 ml) milk, divided
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (30 g) all-purpose flour
- 4 tbsp (56 g) unsalted butter
- 1 cup (150 g) steamed carrots, pureed
- 1 cup (150 g) steamed cauliflower, pureed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (50 g) panko breadcrumbs (optional)
- Cooking spray or butter for greasing the baking dish
Instructions
- Prepare the pasta Preheat your oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
- Make the Cheese Sauce with Vegetables In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly. Gradually whisk in 2 1/2 cups (600 ml) of the milk, stirring continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the pureed carrots and cauliflower, garlic powder, onion powder, salt, and pepper. Stir in shredded cheddar and mozzarella cheeses until melted and smooth.
- Combine and Bake In a large mixing bowl, combine the cooked macaroni with the cheese and vegetable sauce. Transfer mixture to a greased 9×13-inch (23×33 cm) baking dish. If desired, sprinkle the panko breadcrumbs evenly on top for a crispy crust. Bake uncovered for 25-30 minutes or until the top is golden and the casserole is bubbling.
- Cooling and Serving Remove from the oven and let the baked macaroni and cheese cool for about 5 minutes before serving. This allows the dish to set slightly, making it easier to portion.
Helpful Tips
- To steam the carrots and cauliflower, cut them into small pieces and cook until tender in a steaming basket over boiling water, about 8-10 minutes.
- For a creamier texture, whole milk or 2% milk are recommended.
- If you prefer, substitute the panko breadcrumbs with crushed crackers or omit altogether for a softer top.
- Ensure the internal temperature of the casserole reaches at least 165°F (74°C) when baking for food safety.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or oven until warmed through to an internal temperature of 165°F (74°C).
This dish is not recommended for freezing as the texture may change upon thawing.
Frequently Asked Questions
Can I use different vegetables in this recipe?
Yes, you can substitute or add other steamed and pureed vegetables like butternut squash, sweet potatoes, or spinach. Make sure they are well-pureed to blend smoothly into the sauce.
Can I prepare this recipe ahead of time?
You can assemble the macaroni and cheese in the baking dish and refrigerate for up to 24 hours before baking. Add extra baking time if baking directly from the refrigerator.
Is there a gluten-free option?
Yes, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
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