Sneaky Veggie Mac and Cheese

So many recipes are shared on Facebook, and most of the time I just scroll past. This recipe shared  by Buzzfeed managed to catch my eye around "back to school" time. A balanced meal I could make in the morning and the kids would quickly gobble up? That's exactly what we need on busy weeknights! I didn't love the recipe quite as written, but loved the concept. Combining it with the seasoning from my mom's macaroni & cheese recipe, it has turned into something nutritious and delicious that has been a hit at our house!

1 454g package of macaroni
1 C chopped carrots
2 C chopped squash (I use this frozen kind)
2-3 C chopped cauliflower (I use this frozen kind)
1/2 C water
2 C milk
2 C shredded old cheddar cheese
1 tsp dry onion flakes
1/2 tsp salt
1/8 tsp pepper
1 Tblsp prepared mustard
2 Tblsp +/- parmesan cheese

Prepare macaroni al dente and set aside.

Place vegetables and water in a pot over medium heat. Cover and cook until vegetables are tender. Remove from heat. Do not drain. Add milk. Puree using an immersion blender. (Alternatively, add to a blender and process until smooth). Stir in cheese and seasoning until cheese is melted.

Add macaroni to sauce and stir to coat. Place into baking dish and sprinkle with parmesan cheese. Bake at 350' for 30 minutes.

I've tried varying the the vegetable quantity, but these are the measurements that have been most successful. I've learned from experience that too many carrots really changes the texture of the sauce! You can add your own seasoning to the sauce to make it more like your usual family recipe. A pinch of nutmeg, a couple dashes of hot sauce...whatever floats your boat! My kids like this as is. I add a little salt and pepper to my dish, or some corn salsa if its in the fridge!


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