Veggie Mac and Cheese

Carrots, butternut squash and cauliflower are all sneaky ingredients inside this macaroni and cheese recipe.

4.37 from 152 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 6 servings

Bring a large pot of salted water to a boil. Add the 3 cups of elbow macaroni and cook according to the package directions, until al dente. Drain through a strainer, and set the cooked macaroni aside.
Add 1 cup cauliflower, 1 cup butternut squash, and 1 cup 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. Drain the vegetables from the water.
Add the cooked vegetables and 1 cup milk to a blender or food processor and puree until they are smooth and creamy.
Pour the pureed vegetable mixture into a medium saucepan over medium high heat. Add in 2 cups shredded cheddar cheese, and 4 oz cubed softened cream cheese. Stir together. Let everything simmer and stir frequently until all of the cheese melts (The cheese will melt much faster if the cream cheese is cut into cubes).
Once the sauce is smooth and creamy, add the cooked macaroni to the pot and mix everything together. Scoop into bowls and serve with your favorite toppings or sauces.

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.
Store the leftovers in an airtight container in the fridge for up to 3-4 days.
To reheat you can microwave for 1-2 minutes and stir just before serving.
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.

The nutritional information provided is an estimate and is per serving.

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