Hidden Veggie Mac & Cheese
Description
It looks like mac & cheese…it tastes like cac & cheese…but it’s loaded with nutrient-dense hidden veggies. They’ll never know, I promise! I cannot wait for your kids to try this (and hopefully like it, like mine) – and for you to get the satisfaction that they are finally getting those veggies in. I actually really love the added flavor that the veggies add to this mac & cheese, it kind of gives me pimento cheese vibes!
I choose to use all yellow, orange or cream colored vegetables, so the veggies don’t make the mac & cheese an odd color (I know kids are weird about this) – so feel free to get creative with any veggies that are in that color family.
I love to prep this ahead of time for lunches or dinners for the week – and it’s great to batch, freeze and pull out on a busy week. It’s good in the fridge in an airtight container for upto a week!
Ingredients
Instructions
- Preheat oven to 400 degrees. Chop and place veggies on a parchment paper lined baking sheet. Drizzle with olive oil & season with salt, pepper, garlic powder & onion powder. Bake for about 40 minutes or until veggies are tender.
- While veggies are roasting, boil and cook pasta according to package instructions.
- Once veggies are tender and cooked through, toss in a food processor or blender with the cottage cheese and blend until creamy.
- In a large pot, melt butter over medium heat and whisk in the flour until golden brown and clumpy. Then, add the milk and stir until thick.
- Add in veggie blend and shredded cheddar cheese. Mix until cheese sauce is smooth.
- Add the cheese sauce to the pot of pasta and stir until pasta is fully coated. Serve immediately!
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