Hidden Veggie Mac and Cheese

This recipe is perfect for kids and adults alike! Everyone loves mac and cheese. This is a take on vegan mac and cheese, but with cheese added to the puree you end up making with cauliflower and carrots.

To make the veggie puree, you don’t need a high powered blender, like I used. Any blender or even food processor will work. You can experiment with adding different veggies (like spinach or broccoli) or meats (like chicken or sausage).

You can also experiment with different cheeses based on your taste preferences. I really like a sharp cheddar in my mac and cheese, but adding a nutty brie or smoked Gouda will really elevate the flavor profile.

When making mac and cheese by hand, it is very important that you don’t buy the store bought shredded cheese. Those are commonly covered with anti-caking agents and other preservatives which keep the cheese from melting properly. Invest in a nice box grader, which is a pretty cheap buy at the store or online. This will make your mac and cheese delicious and creamy!

While this isn’t a vegan recipe, you could omit the cheese entirely and use vegan pasta. This is a great base recipe and you can take it in the direction you choose based on your dietary preferences. If you are keto or low carb, you could also sub out the whole grain pasta that I recommend for cauliflower or a low carb pasta.

Ingredients:

1 head cauliflower, broken into florets

3 to 4 large carrots, chopped into pieces

1/2 Butternut Squash, chopped into cubes

1 ½ cup vegetable stock

1 lb pasta of choice (I use elbow macaroni)

2 ½ cup shredded cheese of choice (shredded by hand, not store bought)

3 oz cream cheese, or soft cheese of choice

Salt and pepper to taste

Instructions:

Add cauliflower florets, carrots, butternut squash, stock, and salt to a medium saucepan. Cover and place on the stove over medium-high heat. Cook for ten minutes- until soft.

Use a large spoon or ladle to carefully transfer cauliflower mixture to a high powered blender or food processor. Cover and blend until cauliflower mixture has formed a smooth, thick cream. (This is also wonderful as a soup!)

Cook pasta in salted water until al dente. Before draining, save reserve of the pasta water, if the sauce is too thick at the end.

Drain pasta and set aside. Return pot to stove.

Add sauce to pot and turn the heat to medium-low. Cook, stirring occasionally, until the sauce has reached a low simmer and begun to bubble, about 6-8 minutes.

Add cheese (about a fourth at a time) and pepper and stir to combine. Continue stirring until cheese has fully melted and you have a smooth, thick sauce. Turn heat to low.

Add cooked pasta to sauce and stir to combine. Sauce should still be relatively thick.

If the sauce is too thick, add some of the pasta water into the mixture a few tablespoons at a time until it reaches your desired consistency. Add salt if necessary.

Top with a bit of fresh ground black pepper and serve immediately.

Serves 6 | Cook Time: 40 minutes | Total Time: 50 minutes