Veggie Mac and Cheese
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This veggie mac and cheese is an easy and satisfying dish with hidden healthy vegetables. Cauliflower, carrots and butternut squash are pureed with cream cheese and cheddar cheese to create a delicious cheese sauce. Add your favorite toppings like ketchup for a kid-friendly recipe that the whole family will enjoy.
We love easy pasta dishes like our one-pot spaghetti, easy classic hamburger casserole, and of course this vegetable mac and cheese!
Veggie Mac And Cheese
I love any recipe that adds a little more veggies and this one doesn’t disappoint! Carrots, butternut squash and cauliflower are all pureed into a cheese sauce inside this healthy mac and cheese.
- CHEAP – This recipe is easy and affordable. Cauliflower, carrots and squash are all budget-friendly and so are the elbow macaroni pasta noodles.
- HEALTHY – Fresh vegetables, cheese and milk are used to create the cheese sauce. You can also swap out for gluten-free pasta if preferred.
- FLAVORFUL – The texture will be different than what you’re used to from the boxed version, but this recipe is delicious!
If you’re used to eating the traditional boxed mac and cheese this will taste different. But the processed food version of mac and cheese is full of preservatives and added salt. There is basically zero nutritional value.
This homemade mac and cheese is a great way to transition from the processed food version into something more healthy. You’ll be using real food ingredients which is a great way to incorporate more vegetables into your day.
Recipe Ingredients
To make this vegetable mac and cheese recipe you’ll need cauliflower, carrots and butternut squash. Feel free to use fresh or frozen vegetables. I used frozen butternut squash, fresh cauliflower and fresh carrots. Here’s a breakdown of the ingredients used in the recipe:
- ELBOW MACARONI – Truthfully you can use any shape of whole wheat pasta noodles you have in your cupboard. But traditionally mac and cheese use elbow macaroni. You can also use gluten-free pasta like brown rice pasta noodles or chickpea noodles.
- CAULIFLOWER – You’ll need 1 cup of cauliflower. If you don’t want to buy a full cauliflower head, look for small florets sold in the grocery store.
- BUTTERNUT SQUASH – To make life easier, I used frozen butternut squash cubes. You can also use canned pureed squash if it’s available near you. Leftover squash can be used in bacon and squash soup or pork stew.
- CARROTS – You can use fresh or frozen carrots. You’ll need 1 cup which is about 1 full carrot.
- SHARP CHEDDAR – You’ll need 2 cups of shredded sharp cheddar cheese.
- CREAM CHEESE – You’ll also need 1/2 cup of cream cheese (4 oz). It’s easier to melt if you let the cream cheese soften at room temperature before the cooking process.
- MILK – You can use any kind of milk you’d like including whole milk or a dairy-free alternative like almond milk, oat milk, or coconut milk.
Variations
- HOT SAUCE – For added spiciness add a pinch of red pepper flakes, cayenne pepper and some hot sauce.
- SPICES – Try adding 1/2 tsp of onion powder or garlic powder to the pureed sauce before mixing it with the pasta noodles.
- BELL PEPPERS – These can also be added to the sauce. They will need to be steamed as well to soften before adding to the blender to puree them with other ingredients. Use yellow or orange bell peppers to keep the sauce an orange color.
- PEAS – Frozen peas can also be pureed and added to the sauce but these will change the color.
How To Make Veggie Mac And Cheese
First, you’ll need to steam the vegetables and cook the elbow macaroni. Next, the veggies are pureed in a blender and melted with the cheese in a pot to create the creamy sauce. Here’s an overview of how to make it with full instructions in the recipe card at the bottom of the post:
- BOIL PASTA – Cook pasta in a pot of boiling water according to package instructions. Drain the cooked pasta then add it back to the pot.
- BOIL OR STEAM VEGETABLES – If veggies are raw, add them to a pot with 2 cups water. Let boil and cook veggies until they soften, about 5-10 minutes. You can also steam the vegetables if you have a steamer pot. Strain, then add the cooked vegetables to a blender along with 1 cup of milk into a puree.
- MAKE CHEESY SAUCE – Pour the veggie puree back into the pot along with shredded cheese and chopped cream cheese. Let it melt over medium heat, stirring often.
- MIX TOGETHER – Once the cheese is melted into the cream sauce, pour it overtop of the cooked pasta and stir together. Season with salt and pepper and add your favorite toppings if desired. Serve immediately and enjoy!
Helpful Tip: Let the cream cheese soften at room temperature before making this mac n cheese recipe. This will help to create a smooth sauce.
How To Store Leftovers
Leftover mac n cheese makes the perfect lunch! Here’s how to store this recipe:
- REFRIGERATE – Store the leftovers in an airtight container n the fridge for up to 3-4 days.
- REHEAT – To reheat you can microwave for 1-2 minutes and stir just before serving. You can also reheat this in a casserole dish in the oven. Bake at 350F until warmed through.
Can I Freeze This? Cream cheese doesn’t always freeze as well and can produce a grainy texture once it thaws, so freeze at your own discretion. Some people (including my husband) don’t even notice the change in texture and will happily eat it, so it’s really a personal preference. You can freeze this mac and cheese in an airtight container for up to 3-4 months for maximum freshness.
Topping Ideas
Serve this recipe with any of your favorite toppings. Here are a few ideas:
- KETCHUP – Ketchup is a classic pairing with this style of recipe.
- HOT SAUCE – Add your favorite hot sauce or buffalo sauce for a spicy kick.
- OLIVE OIL – A drizzle of olive oil along with salt and pepper is simple yet flavorful.
- GREEN ONION – Sprinkle green onions on top just before you serve.
- BARBECUE SAUCE – Barbecue sauce will Add a nice smoky flavor.
- HOT DOG WEINERS – Chop them up and add them straight to the pot with the pasta and sauce to heat through.
- PARMESAN CHEESE – Sprinkle some fresh parmesan cheese on top for a salty flavor.
Recipe Tips
- Cook the pasta to al dente. You don’t want to overcook it or the mac and cheese will taste mushy.
- Let the cream cheese soften to room temperature before you make this recipe. This will create a smooth creamy texture for the sauce.
- The vegetables need to be soft when poked with a fork after steaming or boiling them. If they’re not soft enough, they won’t puree as smoothly.
Frequently Asked Questions
Yes, it does. The sauce has a different texture to it than regular mac and cheese. You will notice it when you taste the recipe. Personally, I really enjoy the texture and flavor. But if you’re looking for a recipe to taste just like the boxed classic flavor, then this is not for you.
I think so! Although I haven’t tried it personally, you can swap out the milk and cheese for dairy-free versions. Nutritional yeast is can also be used to add a cheesy flavor.
Yes absolutely. You can use gluten-free pasta including brown rice pasta, chickpea pasta or any other alternatives.
This veggie mac and cheese is the ultimate comfort food with a healthier twist. We love how easy it is to incorporate our favorite vegetables into this delicious cheese sauce. It’s the perfect meal for kids and adults alike!
More Delicious Recipes
Veggie Mac and Cheese
Ingredients
- 3 cups uncooked pasta - elbow macaroni
- 1 cup cauliflower florets
- 1 cup chopped butternut squash - fresh or frozen
- 1 cup chopped carrots
- 1 cup milk - regular dairy milk, almond milk, oat milk etc.
- 2 cups shredded sharp cheddar cheese
- 4 oz softened cream cheese - cut into cubes
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions, until al dente. Drain through a strainer, and set the cooked macaroni aside.
- Add cauliflower, butternut squash, and carrots to a steamer or large pot with enough water to cover them. Let the vegetables steam or boil until they are tender when poked with a fork, approx 5-10 minutes.
- Add the cooked vegetables and milk to a blender and puree until they are smooth and creamy.
- Pour the pureed vegetables into a medium saucepan over medium high heat. Add in shredded cheddar cheese, and cubed cream cheese. Let simmer and stir frequently until all of the cheese melts (The cheese will melt much faster if the cream cheese is cut into cubes).
- Add cooked macaroni to the pot and mix together. Sprinkle with extra cheese if desired. Serve with your favorite toppings and sauces.
Video
Recipe Notes:
- Cook the pasta to al dente. You don’t want to overcook it or the mac and cheese will taste mushy.
- Let the cream cheese soften to room temperature before you make this recipe. This will create a smooth creamy texture for the sauce.
- The vegetables need to be soft when poked with a fork after steaming or boiling them. If they’re not soft enough, they won’t puree as smoothly.
- REFRIGERATE – Store the leftovers in an airtight container n the fridge for up to 3-4 days.
- REHEAT – To reheat you can microwave for 1-2 minutes and stir just before serving. You can also reheat this in a casserole dish in the oven. Bake at 350F until warmed through.
- Can I Freeze This? Cream cheese doesn’t always freeze as well and can produce a grainy texture once it thaws, so freeze at your own discretion. Some people (including my husband) don’t even notice the change in texture and will happily eat it, so it’s really a personal preference. You can freeze this mac and cheese in an airtight container for up to 3-4 months for maximum freshness.
Nutrition
