Hidden Veggie Baked Macaroni and Cheese

Ooey gooey super-rich baked macaroni and cheese… with hidden veggies in the sauce! This hidden veggie baked macaroni and cheese recipe is geared toward getting some vegetables into super picky kids or even picky adults. Do you hate vegetables but know you should eat them? Maybe you or your kids (or your spouse) only like to eat junk food. Even if you like vegetables but you’re just trying to increase your intake. This recipe is for you!

Each large serving contains a bit over 1/3  of a cup of veggies. This recipe hides carrots, summer squash, cauliflower, and a little onion in the sauce. Very young kids are supposed to eat 1 cup of vegetables per day and depending on your demographic adults should eat up to 3! Here’s a good primer on servings of vegetables: https://www.choosemyplate.gov/eathealthy/vegetables

I wouldn’t go so far as to call this hidden veggie baked macaroni and cheese “healthy” (it has over a pound of cheese in it). It does, however, have some decent nutritional value. Note that these stats are using Barilla protein plus pasta and Fairlife ultra-filtered milk. You don’t have to use those in this recipe (not sponsored btw). They’re just what I like to use. One large serving contains: 6 grams of fiber 33 grams of protein. 68% of your daily value of calcium. 177% of your daily value of vitamin A. And, 27% of your daily value of vitamin C.

A lot of hidden veggie mac and cheese recipes call for the vegetables to be steamed or boiled before pureeing and adding to the sauce, but I like to roast mine. I think it helps to make the vegetables sweeter. Plus, it adds extra richness to the sauce.

Macaroni and cheese tip: do not use pre-shredded cheese! For the longest time, I sucked at making mac and cheese and could not figure out why my cheese sauce was always grainy. It was because I was using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents like cellulose which is great for keeping the shreds from sticking together, but terrible for making a cheese sauce. Use block cheese and shred it yourself for this, and every other mac and cheese recipe.

This baked mac and cheese does take a while to make, so it’s probably not a good weeknight meal (unless you prep it the night before). This is more of a “Sunday dinner” dish, but maybe I’ll come out with a quicker stove-top version sometime. This makes a lot of mac and cheese, so it’s great for big get-togethers, pot lucks, or meal prepping.

With so much protein, this hidden veggie baked macaroni and cheese is a meal in and of itself. But, of course, you can also use it as a side dish. It would pair perfectly with meatloaf https://www.mapletaffyandlousytomatoes.com/recipes/the-best-meatloaf/ or chicken nuggets https://www.mapletaffyandlousytomatoes.com/recipes/gluten-free-dairy-free-chicken-nuggets-baked/

Print Recipe

Hidden Veggie Baked Macaroni and Cheese

Author: Mary Ellis Cooking Method: Baked, Stove-Top

Difficulty: Medium Prep Time 40 mins Cook Time 110 mins Total Time 2 hrs 30 mins

Servings: 8

Ingredients

Servings

• 6 oz cauliflower (about 1 heaping cup)
• 2 medium carrots
• 1 medium yellow summer squash
• 3 cloves garlic
• ¹⁄₂ medium/large onion
• 1 tbsp water
• 2 tsp olive oil
• ¹⁄₂ tsp paprika
• 1 ¹⁄₄ tsp salt
• 4 ¹⁄₃ cup whole milk (I use ultra filtered milk but its not necessary for this recipe)
• ¹⁄₂ tsp black pepper
• ¹⁄₈ tsp nutmeg
• ¹⁄₂ tsp thyme
• ²⁄₃ block cream cheese
• 8 oz mild cheddar
• 2 slices american cheese
• 1 box barilla protein plus pasta
• 8 oz cheddar jack cheese
• 2 big handfuls potato chips (optional)

Instructions

1. Preheat oven to 400°F.
2. Slice the carrots and the summer squash into 1/2 inch thick rounds. Cut the cauliflower into small florets. Roughly chop the onion and peel the garlic. Place in a sheet pan.
   
3. Add 2 tsp of olive oil, 1 tsp of salt, 1 tbsp of water, and a 1/4 tsp of paprika to the vegetables and toss to coat.
4. Cover the pan with foil and place int the oven and bake for 25 minutes.
5. Uncover the pan and bake another 30 minutes.
   
6. Turn oven down to 375°F.
7. Measure the milk and add to a large saucepan. Add the oat flour, spices, and a 1/4 tsp salt and whisk well. Turn heat on low, add the vegetables and stir often. When the milk mixture is very hot but not simmering, turn off the heat and puree the vegetables very well. I recommend using an immersion blender, but you can pour it (carefully) into a regular blender.
   
8. Start a pot of water boiling with 1 tbsp salt. When it boils add the pasta and cook one minute less than the package directions. When its done, drain it well.
9. Turn the heat of the milk mixture back on to low, stir often. Grate the 8 oz of mild cheddar. Add the cheddar. Measure out the cream cheese. When the milk just barely reaches a simmer, add the cheddar, cream cheese, and American cheese. Stir constantly with a whisk until the cheese is melted and just combined. Remove from the heat immediately and add to a small roasting pan or large casserole dish.
   
10. Add the drained macaroni to the sauce and mix. It's going to seem like there's a lot of sauce for the amount of macaroni but don't worry, the noodles will absorb a lot of that sauce as it bakes.
    
11. Shred the cheddar jack. Take 2/3 to 3/4 of it and add to the pan and gently mix in. Take the rest and evenly spread over the top.
12. If you like a crumb topping on your mac and cheese, get out two big handfuls of chips and crush very well. Spread over the cheese, sprinkle 1/4 tsp of paprika on top.
    
13. Place in the oven and bake uncovered for 40 minutes.
14. Remove from the oven and serve. Enjoy!