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In the world of comfort food, few dishes can compete with classic mac and cheese. However, this Veggie-Packed Classic Mac & Cheese takes the beloved traditional recipe to a whole new level. By incorporating nutritious vegetables like cauliflower and butternut squash, not only does it enhance the flavor profile, but it also boosts the nutritional value, making it a fantastic family meal option.

Classic Mac and Cheese with Hidden Veggies

Discover a healthier twist on the classic mac and cheese with this Veggie-Packed version that incorporates nutritious cauliflower and butternut squash. This recipe transforms comfort food into a delicious and wholesome family meal, boosting both flavor and nutrition. With easy step-by-step instructions, you'll create a creamy cheese sauce and perfectly cooked pasta. Serve it with a fresh salad or steamed veggies for a complete dish that everyone will love. Enjoy comfort food that’s satisfying and good for you!
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Ingredients
  

8 oz elbow macaroni

2 cups cauliflower florets

1 cup butternut squash, cubed and steamed

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup breadcrumbs (optional)

1 tablespoon olive oil (for breadcrumbs, optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Prepare the Veggies: Steam the cauliflower florets until tender (about 5-7 minutes). In a food processor, combine the steamed cauliflower and steamed butternut squash. Blend until smooth; you should have a creamy vegetable puree.

      Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux. Slowly whisk in the milk, ensuring there are no lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens.

        Add Cheese: Reduce heat to low and stir in the shredded cheddar and mozzarella cheese until melted and smooth. Then, add the vegetable puree, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.

          Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and veggie mixture. Stir until all the pasta is fully coated in the creamy sauce.

            Optional Breadcrumb Topping: If you like a crispy top, preheat your oven to 350°F (175°C). In a small bowl, combine breadcrumbs and olive oil. Mix until the breadcrumbs are well coated. Spread the mac and cheese in a greased baking dish, then sprinkle the breadcrumb mixture evenly on top. Bake for 15-20 minutes or until the top is golden and crispy.

              Serve: Remove from the oven and let it cool for a few minutes. Serve warm, garnished with fresh herbs if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6