Hidden Veggie Mac and Cheese Recipe (Kid-Friendly)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

8 oz short pasta

2 cups steamed broccoli (1 head) or cauliflower florets (about ½ head cauliflower)

1 cup shredded or steamed carrots. Could also use 1 steamed sweet potato.

1¼ cups full-fat milk (dairy or dairy free, divided - I used coconut milk)

2 tbsp butter

1 tbsp flour

2 cups shredded extra sharp cheddar cheese

1 tsp garlic powder

1 tsp mustard

1.5 tsp salt

1/8 tsp ground black pepper

Directions

1. Cook the pasta in salted boiling water according to package instructions, but slightly al dente. Drain and set aside without rinsing.

2. steam broccoli and carrots (unless using shredded carrots. then you can use those raw). I put my vegetables in a bowl with a bunch of water cover with a silicone lid in microwave for about 7 minutes each.

3. Transfer the steamed vegetables to a blender with 1/2 cup milk. Blend until smooth.

4. Heat a large pot over medium heat on the stovetop. Add Butter and flour, and whisk until a roux is formed. Add 3/4 cup of milk and whisk continuously until it starts to boil.

5. Reduce the heat to the lowest setting, and stir in cheese, veggie puree, garlic powder, mustard, salt, and pepper. Keep stirring until the cheese is melted.

6. Remove from heat, and add cooked pasta and stir to combine. Taste to add more salt, if needed.

7. Serve, or you can transfer to a baking dish and broil for 5 minutes to get it browned on top.

Nutrition

• Serving Size: 1 serving - makes 4
• Calories: 516 kcal
• Total Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 6 g
• Cholesterol: 64 mg
• Sodium: 602 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 20 g