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Creamy Hidden Veggie Mac and Cheese Easy Healthy Kids Lunch Recipe

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A creamy, cheesy mac and cheese recipe that cleverly hides pureed vegetables in the sauce, making it a kid-friendly, nutritious lunch option that’s quick and easy to prepare.

Ingredients

Scale
  • 8 ounces (225 g) elbow macaroni or other small pasta shapes (gluten-free pasta works great here)
  • 1 cup (150 g) cauliflower florets, steamed until tender
  • 1/2 cup (75 g) carrots, steamed until soft
  • 1/2 cup (120 ml) milk, whole or 2% (use dairy-free milk like oat or almond for vegan option)
  • 3 tablespoons unsalted butter (room temperature)
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 1/2 cups (170 g) sharp cheddar cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Optional toppings:
  • 1/4 cup (25 g) panko breadcrumbs
  • 1 tablespoon olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions (usually 7-8 minutes) until al dente. Drain and set aside. Reserve about 1/2 cup (120 ml) of pasta water for later use.
  2. While the pasta cooks, steam 1 cup (150 g) cauliflower florets and 1/2 cup (75 g) carrots until very tender, about 8-10 minutes. If you don’t have a steamer, microwave the veggies in a covered bowl with a splash of water for 4-5 minutes until soft.
  3. Transfer steamed vegetables to a blender or food processor. Add 1/2 cup (120 ml) milk and blend until completely smooth. If the puree is too thick, add a little more milk or reserved pasta water to reach a creamy sauce consistency.
  4. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted, whisk in 2 tablespoons all-purpose flour. Keep whisking constantly for 2-3 minutes until the mixture bubbles and smells slightly nutty.
  5. Slowly pour the pureed vegetable mixture into the roux, whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens and coats the back of a spoon. If it gets too thick, stir in reserved pasta water 1 tablespoon at a time.
  6. Remove saucepan from heat and stir in 1 1/2 cups (170 g) shredded sharp cheddar cheese until melted and smooth. Add 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, and pepper to taste. Adjust seasoning if needed.
  7. Add cooked pasta back into the cheese sauce, stirring gently to coat every piece. If desired, stir in a splash more milk or pasta water for extra creaminess.
  8. Optional: Preheat oven to 350°F (175°C). Toss 1/4 cup (25 g) panko breadcrumbs with 1 tablespoon olive oil or melted butter. Spread the mac and cheese in a baking dish and sprinkle the breadcrumbs on top. Bake for 15 minutes or until golden brown and bubbly.

Notes

Steam vegetables until very soft for a smooth puree. Whisk roux constantly to avoid lumps and raw flour taste. Add cheese off the heat to prevent graininess. Reserve pasta water to adjust sauce consistency. Optional baking with breadcrumbs adds a crunchy topping. Can swap veggies or use dairy-free alternatives for dietary needs.

Nutrition

Keywords: mac and cheese, hidden veggies, kids lunch, creamy mac and cheese, healthy kids recipe, easy mac and cheese, cheesy pasta, vegetable puree, gluten-free option, dairy-free option

Find it online: https://shimmersnack.com/creamy-hidden-veggie-mac-and-cheese-easy-healthy-kids-lunch-recipe/