Hidden Veggie Mac And Cheese Recipes

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HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8



Hidden Veggie Mac & Cheese Recipe by Tasty image

Steps:

  • Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  • Add everything into a blender, including cooking water, and blend until smooth.
  • Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  • Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

HIDDEN VEGGIE MAC AND CHEESE

Make and share this Hidden Veggie Mac and Cheese recipe from Food.com.

Provided by Carol

Categories     < 60 Mins

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9



Hidden Veggie Mac and Cheese image

Steps:

  • Fill medium pot, with a cover, about 1/4 of the way with water.
  • Add the cauliflower and carrots, and bring to a boil.
  • Cook, covered, for 6 minutes.
  • Add the squash, and cook, covered, 3 more minutes.
  • Drain the veggies and let them cool a minute.
  • Meanwhile, cook the macaroni according to the package directions.
  • Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
  • Add the puree to a large sauce pan.
  • On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
  • Add the drained macaroni to the sauce and stir.

3 carrots, peeled and sliced
1 head cauliflower, small, cut into pieces
2 cups butternut squash, pieces frozen
1/2 cup low-fat milk
1 teaspoon salt
2 cups cheddar cheese, shredded
8 ounces low-fat cream cheese
4 tablespoons margarine
16 ounces elbow macaroni

3-VEG MAC 'N' CHEESE

Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 50m

Yield Serves 2 adults + 2 children

Number Of Ingredients 9



3-veg mac 'n' cheese image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
  • Cook the pasta according to the pack instructions.
  • Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
  • Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium

150g butternut squash, cut into chunks
300g penne (we used Napolina 50% white 50% wholemeal)
40g butter
1 small leek, finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese (we used a vegetarian version)
1 slice day-old brown bread, blitzed into crumbs

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