Veggie-Packed Mac and Cheese
Dive into a comforting bowl of Veggie-Packed Mac and Cheese, where creamy, cheesy goodness meets a healthy twist. This dish sneaks in a hefty serving of veggies without sacrificing flavor, making it a family favorite for all ages.
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Ingredients for Veggie-Packed Mac and Cheese
Elbow macaroni serves as the classic base, offering those delightful little nooks to catch every drop of sauce. Cauliflower and butternut squash are the secret stars, adding creaminess and a subtle sweetness while boosting the nutritional profile. Milk helps create a smooth, luscious sauce, while the combo of sharp cheddar, mozzarella, and parmesan provides depth and cheesy richness. Butter and flour form a roux, giving the sauce its thick, velvety texture. A touch of garlic powder and nutmeg enhances the flavor, making each bite more savory and comforting. Don't forget to season with salt and pepper to taste!
Veggie-Packed Mac and Cheese Tips & Tricks
- For an extra crispy top, sprinkle some breadcrumbs mixed with parmesan before baking.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
- To save time, use pre-cut butternut squash available in the frozen aisle.
Serving Ideas for Veggie-Packed Mac and Cheese
This mac and cheese is a meal on its own, but you can pair it with a simple green salad for a refreshing contrast. A side of steamed broccoli or green beans also complements it well, adding more crunch and color to your plate.
Frequently Asked Questions
- Can I use a different type of pasta?
- Absolutely! Shells or fusilli work well as they also catch the sauce nicely.
- Can I make this dish gluten-free?
- Yes, substitute the elbow macaroni with a gluten-free pasta and use gluten-free flour for the roux.
Veggie-Packed Mac and Cheese Recipe Walkthrough
First, preheat your oven to 350°F to get it ready for the final bake. While that's heating up, cook your elbow macaroni as instructed on the package. Once done, drain and set it aside. This will be the base of your dish, so let's make sure it’s cooked just right.
Next, bring a large pot of water to a boil and toss in the cauliflower and butternut squash. Let them cook until they are tender, which should take about 10 minutes. Drain them well, then transfer to a food processor and puree until you have a smooth, creamy mixture.
Now, let’s work on the sauce. In a saucepan, melt the butter over medium heat. Once it’s melted, add the flour and whisk continuously to form a roux. Gradually pour in the milk, whisking non-stop until the mixture thickens into a rich sauce.
Stir in the pureed vegetables along with the garlic powder, nutmeg, salt, and pepper. Then, add the sharp cheddar, mozzarella, and parmesan cheeses, stirring until everything is melted and perfectly smooth.
Combine this cheese sauce with your cooked macaroni, making sure every piece is well-coated. Transfer everything into a baking dish. Pop it in your preheated oven and let it bake for about 20-25 minutes until it’s bubbly and golden on top. Allow it to cool for a few minutes before serving so the flavors can settle beautifully.
Why This Veggie-Packed Mac and Cheese Works
- Kid-friendly and packed with hidden veggies.
- Rich, creamy texture with a golden, bubbly top.
- Quick and simple to prepare — ideal for busy weeknights.
- A perfect blend of sharp cheddar, mozzarella, and parmesan.
Ingredients
- 12 oz elbow macaroni
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
Step-by-step Instructions
- 1. Preheat the oven to 350°F.
- 2. Cook the macaroni according to the package instructions and set aside.
- 3. In a large pot of boiling water, cook the cauliflower and butternut squash until tender, about 10 minutes. Drain and transfer to a food processor. Puree until smooth.
- 4. In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Gradually add milk, whisking continuously until thickened.
- 5. Stir in the pureed vegetables, garlic powder, nutmeg, salt, and pepper. Add the cheddar, mozzarella, and parmesan cheeses, stirring until melted and smooth.
- 6. Combine the cheese sauce with the cooked macaroni. Transfer to a baking dish.
- 7. Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
- 8. Allow to cool for 5 minutes before serving.