Veggie Mac and Cheese Kid Pleaser
Transform dinner time into a stress-free, veggie-filled delight with this irresistible Veggie Mac and Cheese Kid Pleaser! Combining creamy, cheesy goodness with hidden bursts of nutrition, this recipe sneaks in pureed carrots and tender broccoli florets for a dish that’s both wholesome and delicious. Perfectly al dente elbow macaroni is enveloped in a velvety cheese sauce made with sharp cheddar, Parmesan, and a touch of cream cheese, seasoned with garlic powder and a hint of paprika for a subtle kick. Ready in just 40 minutes, this one-pot wonder is ideal for busy weeknights and guaranteed to win over picky eaters. Serve it fresh and hot for a comforting meal that balances indulgence with a dose of vegetables—plus, it’s kid-approved!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 1.5 cups Broccoli florets
- 1 cup Carrots, peeled and diced
- 4 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tbsp Cream cheese
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain both the macaroni and broccoli, and set aside.
While the pasta is cooking, steam the diced carrots in a small saucepan with a bit of water until very tender, about 6–8 minutes. Drain and use a fork or blender to mash or puree the carrots into a smooth consistency. Set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Continue whisking for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook the mixture, stirring frequently, until it thickens, about 3–4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, cream cheese, garlic powder, salt, and black pepper. Mix until the cheeses are fully melted and the sauce is smooth.
Stir in the pureed carrots until well incorporated into the cheese sauce.
Add the cooked macaroni and broccoli to the cheese sauce. Stir gently to coat everything evenly.
Serve immediately, garnished with a sprinkle of paprika if desired. Enjoy this creamy, veggie-packed mac and cheese kid pleaser!
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4947 mg | 215% | |
| Total Carbohydrate | 332.4 g | 121% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 47.9 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2820 mg | 217% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1713 mg | 36% | |
*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.
