Hidden Veggie Mac’N Cheese
The weather is getting colder and colder. I’ve been finding my cravings for good-ole comfort food is at an all time high. As you may recall from my previous posts, I’ve been sick and it just won’t quit. When I left work this week, all I could think about was sitting down big bowl of warm, ooey-gooey macaroni and cheese. Did I mention I wanted to do this in the comfort of my fireplace with a blanket? Well yes, I also needed the comfort of a fire as well. I’m sick, so hey, I need it. So…Much…Comfort in one setting. You know what? I didn’t even feel guilty about these feelings, because my staple mac and cheese recipe is full of good-for-you vegetables and you wouldn’t even know it! It’s my Hidden Veggie Mac’N Cheese, filled with veggies and topped with some delectable baked cheddar and Italian panko.
Ugh, it’s to die for!
I know what you’re thinking, healthy mac and cheese couldn’t possibly be good. How can Hidden Veggie Mac’N Cheese satisfy my creamy, cheesy cravings without all that butter, cream, and flour. You just have to trust me on this. Make yourself a big bowl of Hidden Veggie Mac’N Cheese, set yourself down in front of the fire, maybe play a holiday movie or two. I recommend bringing a blanket along for the ride and fuzzy, slipper socks are a bonus! Before you finish the opening movie previews your bowl of cheesy noodles will have vanished before your very eyes. If it sounds like a dream, it is. But one you can make into a reality!
You don’t even have to limit this cheese sauce to macaroni noodles. It’s perfect on top of broccoli, nachos, mashed potatoes and anything else that requires a good dose of cheese sauce. You name it, cheese sauce can do it. Call this Wisconsin-raised girl biased, but cheese legit makes everything better.
I’m going to brag it up one more time. I know it’s winter, but substituting this recipe throughout the winter months will surely keep you on track for swimsuit season. It may seem forever away, but May will be here before you know it. I don’t know about you, but I don’t want to experience that oh s*** moment!
Finally, you all know I don’t have kids, but this is seriously a winner for the picky kiddos in your life. I know it is not always an easy task to fill those bellies with both tasty and nutritious food. The vegetables in this Hidden Veggie Mac’N Cheese complement the orange color to stick with the traditional macaroni and cheese vibe. When the cheese is done, you’ll have a thick, creamy sauce that mimics the real deal. If your kiddos (or even a picky husband) don’t have an aversion to vegetables, I recommend adding in some steamed broccoli to fill this dish with even more goodness!
I can’t wait to hear what you think! In the meantime, I’ll just be over here stuffing my face in front of the fire. With my blanket, and my fuzzy socks!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
cups
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- 16 ounces elbow macroni cooked per package instructions
- 1 tablespoon oil of choice
- 1 small yellow onion thinly sliced
- 1 clove garlic minced
- 3 cups carrots roughly chopped, approximately 1 inch in size
- 2 cups cauliflower roughly chopped
- 4-5 cups vegetable broth or broth of choice
- 1/2 cup milk of choice
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 cup shredded, sharp cheddar cheese
- salt and pepper to taste
- 1/2 cup Italian seasoned panko breadcrumbs
Ingredients
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- Preheat oven to 350 degrees. Cook macaroni per package instructions. Drain and rinse with cool water. Set aside.
- Heat the oil in a large skillet over medium heat. Add onions, sauteing over medium low heat until fragrant and golden, about 15 minutes. Add in garlic and saute for additional 5 minutes.
- Bring broth to a boil. Add carrots and cook for 5 minutes. Then add cauliflower and cook for additional 5-10 minutes or until fork tender. Drain, reserving 1/2 cup broth. Transfer carrots and cauliflower to the blender. Add the onions, garlic, milk, salt, mustard, 1/2 cup cheddar, and reserved broth and puree until smooth and creamy. Add additional salt and pepper to taste.
- Pour the sauce over the cooked noodles, stirring well and transfer to a baking dish. Add remaining shredded cheese over the top with panko breadcrumbs.
- Place in the oven and cook until cheese and breadcrumbs start to brown, approximately 25 minutes. Serve hot.
