Description
A simple and tasty mac and cheese recipe packed with hidden vegetables, designed to be a hit with kids.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1.5 cups shredded cheddar cheese
- 0.5 cup pureed cooked butternut squash or cauliflower
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- While pasta cooks, melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Cook, stirring, until sauce thickens, about 5-7 minutes.
- Remove from heat. Stir in shredded cheese until melted and smooth.
- Stir in pureed vegetable until combined. Season with salt and pepper.
- Add cooked macaroni to the cheese sauce and stir to coat.
- Serve warm.
Notes
- Use finely grated cheese for faster melting.
- Any smooth vegetable puree works here, like carrots or sweet potato.
- For a baked version, pour into a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg