Hidden Veggie Mac and Cheese Recipe (Kid-Friendly) Recipe
This kid-friendly Hidden Veggie Mac and Cheese recipe is a delicious way to sneak nutritious cauliflower and sweet potatoes into a creamy, cheesy pasta dish. With a smooth veggie puree blended into the cheese sauce, this comforting meal is both tasty and wholesome, perfect for picky eaters and families seeking to boost their vegetable intake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pasta and Vegetables
- 8 oz short pasta
- 2 cups cauliflower florets (about ½ head cauliflower)
- 1 cup cubed sweet potatoes (about ½ inch pieces, peeled)
Cheese Sauce
- 1¼ cups full-fat milk (dairy or dairy free, divided - coconut milk recommended)
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until slightly al dente. Drain the pasta and set aside without rinsing to retain starch for better sauce adherence.
- Steam the Vegetables: Place a steamer basket inside a large saucepan and add 1½ cups of water beneath the basket. Add cauliflower florets and cubed sweet potatoes into the basket, cover, and bring the water to a boil. Reduce heat to a simmer and steam for 8-10 minutes until vegetables are fork-tender.
- Make the Veggie Puree: Transfer the steamed cauliflower and sweet potatoes into a blender. Add ½ cup of the milk and blend until completely smooth to form a creamy vegetable base for the cheese sauce.
- Prepare the Roux and Sauce Base: Heat a large pot over medium heat on the stovetop. Add ghee and arrowroot starch, whisking continuously until a roux forms. Slowly pour in ¾ cup of milk, whisking constantly until the mixture begins to boil and thickens slightly.
- Combine Cheese and Veggie Puree: Reduce heat to low. Stir in shredded cheddar cheese, blended veggie puree, garlic powder, dijon mustard, salt, and black pepper. Continue stirring until the cheese has fully melted and the sauce is smooth.
- Mix Pasta and Sauce: Remove the pot from heat. Add the cooked pasta to the cheese sauce and stir gently to combine everything evenly. Taste and adjust seasoning with additional salt if needed.
- Optional Broiling: Serve immediately as is, or transfer the mac and cheese to a baking dish and place under the oven broiler for 5 minutes to develop a browned, slightly crispy topping.
Notes
- Using full-fat milk or coconut milk gives the sauce a rich, creamy texture.
- Steaming the vegetables preserves nutrients better than boiling.
- Do not rinse pasta after draining to allow the sauce to cling better.
- Arrowroot starch is used as a gluten-free thickener; flour can be substituted if gluten isn't a concern.
- For extra flavor, add a pinch of smoked paprika or nutmeg to the sauce.
- This recipe can be made dairy-free by using plant-based milk, dairy-free butter, and vegan cheese alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
