Description
This hidden veggie mac and cheese is a creamy, comforting dish that cleverly incorporates steamed and pureed carrots, cauliflower, and zucchini into a rich cheese sauce. Perfect for adding extra nutrients to a classic favorite, this recipe serves six and features a blend of sharp and extra sharp cheddar cheeses for a deeply satisfying cheesy flavor.
Ingredients
Scale
Vegetables
- 1 cup carrots, chopped
- 1/2 large head cauliflower, cut into florets (about 4 cups)
- 1 medium zucchini, peeled and chopped
Dairy
- 1 1/2 cups half and half, divided
- 2 tablespoons salted butter
- 1 8 oz brick sharp cheddar cheese, shredded
- 1 8 oz brick extra sharp white cheddar cheese, shredded
Pantry
- 1 16 oz box elbow macaroni noodles
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Steam the Vegetables: In a large stockpot or dutch oven fitted with a steamer basket, add enough water to just reach the bottom of the basket. Place the chopped carrots, cauliflower florets, and zucchini into the basket, cover, and steam for 15-20 minutes until the vegetables are fork tender.
- Puree the Veggies: Carefully transfer the steamed vegetables to a blender, add 1 cup of half and half, and blend for 2-3 minutes until completely smooth and creamy.
- Strain the Puree: Pour the blended mixture through a fine mesh strainer to ensure an ultra-smooth sauce. Set the strained veggie puree aside for later use.
- Cook the Pasta: In a large saucepan, cook the elbow macaroni noodles according to the package instructions until al dente, then drain well.
- Make the Roux: While the pasta cooks, melt the butter in a large saucepan. Whisk in the flour and cook, stirring constantly for 2-3 minutes until the mixture turns golden brown and thickens slightly.
- Add Half and Half: Gradually whisk in the remaining 1/2 cup half and half, continuing to stir and heat the mixture until it begins to simmer, about 2-4 minutes.
- Incorporate Veggie Puree and Seasoning: Stir in the strained vegetable puree and salt, then bring the sauce to a low boil, ensuring it is well combined and heated through.
- Add Cheese: Add the shredded sharp cheddar and extra sharp white cheddar cheeses in small handfuls, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Thicken Sauce: Continue cooking the cheese sauce for an additional 1-2 minutes until it thickens to your desired consistency.
- Combine Pasta and Sauce: Pour the cheese sauce over the drained pasta in a large pot or serving bowl, folding gently to coat all the noodles evenly.
- Serve: Dish out the hidden veggie mac and cheese while hot and enjoy this nutritious twist on a classic comfort food.
Notes
- Steaming vegetables retains most of their nutrients and ensures a smooth, creamy sauce when pureed.
- Straining the puree helps remove any fibrous pieces, resulting in a silky cheese sauce.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
- Adjust the salt level to taste, especially if using salted butter.
- To make this recipe vegetarian, ensure the cheese used does not contain animal rennet.
