Determined to come up with something relatively healthy when my 2-year-old was having a particularly picky week, I came up with this recipe for Hidden Veggie Mac & Cheese. Of course, it had to have the right orange color and the right shape pasta. The verdict… it was a hit! The adults had this as a side dish the same night and everyone liked it. The veggies I used all had a mild but slightly sweet flavor, so they blended right in and my daughter ate it, so it was a win. It was a little dry as leftovers, so I recommend adding a splash of milk when you reheat it.
Ingredients serves 8-10
- 3 carrots, peeled and sliced
- 1 small head of cauliflower, cut into pieces
- 2 cups frozen butternut squash pieces
- 1/2 cup milk 1 tsp salt
- 2 cups shredded cheddar cheese
- 8 oz cream cheese
- 4 TBS butter
- 16 oz elbow pasta
Cook the cauliflower and carrots covered in a saucepan filled about a 1/4 of the way with water for about 5-7 minutes. Add the squash and cook 2-3 minutes more. Drain the veggies and let them cool for a minute.
Meanwhile, cook the pasta according to the package directions.
Put the veggies in the blender with about 3/4 cup of water and puree until smooth. Add the puree to a large sauce pan. On medium-low heat, add in the milk, salt, cheddar, butter and cream cheese and stir until melted.
Drain the pasta, add to the sauce and stir.
That’s it! A dish that’s good for picky eaters and the whole family. Enjoy!
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