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Veggie-Packed Mac & Cheese: 1 sneaky recipe

Veggie-Packed Baked Mac & Cheese
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A creamy, cheesy macaroni and cheese recipe packed with hidden vegetables, perfect for picky eaters. It’s a comforting meal that sneaks in extra nutrients without compromising on flavor.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup pureed cooked carrots
  • 1/2 cup pureed cooked zucchini
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the macaroni according to package directions. Drain well.
  3. While the macaroni cooks, melt the butter in a large saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  6. Remove from heat. Stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
  7. Stir in the pureed carrots and zucchini, salt, and pepper.
  8. Add the drained macaroni to the cheese sauce and stir to combine.
  9. Pour the mixture into a greased 9×13 inch baking dish.
  10. Bake for 20-25 minutes, or until bubbly and lightly golden on top.
  11. Let it rest for a few minutes before serving.

Notes

  • You can use other pureed vegetables like cauliflower or butternut squash.
  • For a crispier topping, sprinkle breadcrumbs over the mac and cheese before baking.
  • Adjust cheese quantities to your preference.

Nutrition

Find it online: https://flavorzine.com/veggie-packed-baked-mac-cheese/