Potato Carrot Macaroni Cheese
Creamy, flavorful, and sneakily packed with veggies, Potato Carrot Macaroni Cheese puts a wholesome twist on classic comfort food. This recipe combines tender macaroni pasta with a velvety sauce made from blended potatoes, carrots, milk, and melted cheddar cheese, creating a rich and satisfying dish with a hidden dose of nutrients. Seasoned with garlic powder, paprika, and black pepper, the sauce boasts a savory depth of flavor that perfectly complements its creamy texture. Ready in just 40 minutes, this recipe is perfect for busy weeknights and serves four, making it an excellent family-friendly meal option. Serve it warm with an extra sprinkle of cheese for a dazzling finish. Whether you're looking for a healthier take on mac and cheese or a way to incorporate more veggies into your meals, this dish will hit all the right notes!
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Recipe Information
Ingredients
- 300 grams macaroni pasta
- 2 medium-sized potatoes
- 2 medium-sized carrots
- 2 tablespoons unsalted butter
- 1.5 cups milk
- 200 grams cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 cups water
Instructions
Fill a large pot with 4 cups of water, add a pinch of salt, and bring to a boil over high heat.
Peel the potatoes and carrots, then chop them into small, evenly sized cubes.
Once the water is boiling, add the potatoes and carrots. Boil for 10-12 minutes or until tender. Drain and set aside.
In the same pot, bring another pot of salted water to a boil and cook the macaroni according to the package instructions (usually 8-10 minutes). Drain and set aside.
Transfer the boiled potatoes and carrots to a blender. Add the milk, 1 tablespoon of butter, garlic powder, salt, black pepper, and paprika. Blend until smooth and creamy.
In the pot used to cook the pasta, melt the remaining 1 tablespoon of butter over low heat. Pour in the blended vegetable sauce and stir gently.
Add the shredded cheddar cheese to the sauce and stir until fully melted and incorporated.
Add the cooked macaroni to the pot and toss to coat evenly with the sauce.
Taste and adjust seasonings if necessary.
Serve warm, optionally garnished with an extra sprinkle of cheese or a dash of paprika.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 37.7 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1406 mg | 108% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4375 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
