Mac and cheese—a dish that feels like a warm hug on a cold day. But what if I told you there’s a sneaky way to add veggies into this creamy delight without anyone noticing? It’s like hiding a secret treasure in something already delightful—perfect for picky eaters or anyone craving a bit more nourishment in their comfort food.
Steps
- Cook the pasta in salted boiling water until it is just slightly undercooked. Drain the pasta and set it aside without rinsing.
- In a large saucepan, place a steamer basket with 1½ cups of water and add cauliflower florets and sweet potato cubes. Cover, bring to a boil, then reduce to a simmer and cook until the vegetables are fork-tender, about 8-10 minutes.
- Transfer the steamed vegetables to a blender, add 1/2 cup of milk, and blend until the mixture is smooth and creamy.
- In a large pot over medium heat, melt the ghee and whisk in the arrowroot starch to form a roux. Gradually add 3/4 cup of milk, whisking constantly until the mixture comes to a boil.
- Lower the heat to the minimum setting and incorporate the cheese, vegetable puree, garlic powder, Dijon mustard, salt, and pepper. Stir continuously until the cheese is fully melted.
- Remove the pot from the heat, add the cooked pasta, and mix until everything is well combined. Taste and add more salt if necessary.
- Serve immediately, or for a crispy top, transfer to a baking dish and broil for about 5 minutes until the top is golden brown.
Ingredients
- 8 oz short pasta (elbow, macaroni, or shell)
- 2 cups cauliflower florets (approximately ½ head)
- 1 cup cubed sweet potatoes (peeled, about ½ inch cubes)
- 1¼ cups full-fat milk (dairy or non-dairy; coconut milk is used here), divided
- 2 tbsp ghee or butter
- 1 tbsp arrowroot starch or all-purpose flour
- 1½ cups shredded extra sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp sea salt (or to taste)
- 1/8 tsp ground black pepper
Nutritional Values
Calories: 2064kcal | Fat: 92g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 256mg | Sodium: 2408mg | Potassium: 2152mg | Carbohydrates: 232g | Fiber: 16g | Sugar: 32g | Protein: 80g | Vitamin A: 20784IU | Vitamin C: 100mg | Calcium: 1516mg | Iron: 4mg
FAQ
- What ingredients are used in the hidden veggie mac and cheese?
- The dish is made with short pasta, cauliflower florets, sweet potatoes, full-fat milk, ghee or butter, arrowroot starch or flour, shredded extra sharp cheddar cheese, garlic powder, dijon mustard, sea salt, and ground black pepper.
- Can I use a different type of cheese in this recipe?
- Yes, while extra sharp cheddar is recommended to mask the flavor of the veggies, you can experiment with other cheeses that melt well, such as cream cheese, gouda, goat cheese, or parmesan for a variety of flavors.
- How long can I store leftovers of this dish?
- Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. They can be reheated in the microwave or on the stovetop. Additionally, you can freeze the mac and cheese for up to 2-3 months.
- What vegetables can I substitute in this recipe?
- While the recipe uses cauliflower and sweet potatoes, you can try substituting with other veggies that blend smoothly when steamed, like carrots, broccoli, onions, rutabaga, butternut squash, or zucchini.
- Is it possible to make this recipe dairy-free?
- Yes, you can use dairy-free milk, such as coconut milk, and substitute ghee or butter with a plant-based alternative to make the recipe dairy-free.
Tips
- Use extra sharp cheddar cheese to better mask the taste of the hidden vegetables. However, feel free to experiment with other cheeses like gouda or cream cheese for different flavor profiles.
- Consider using different vegetables that blend well when steamed, such as carrots, broccoli, or zucchini, to switch up the nutritional content while keeping the texture smooth.
- When serving as a main course, opt for protein-rich pasta to create a more balanced meal, enhancing both the taste and nutritional value.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze them for 2-3 months for a convenient future meal.
Equipment
- Steamer Basket
- Blender
