Do your kids love macaroni and cheese but can’t get enough veggies in their diet? If so, this Homemade Veggie Mac and Cheese recipe is for you.
I want to share with you how I began adding an extra serving of veggies to my veggie-averse son’s macaroni and cheese. At first, I read about adding the pureed carrots directly into boxed macaroni and cheese. But what about those of us who don’t want to use boxed mixes?
Eventually, I settled for the ricotta and sharp cheddar combination because it resembled the creaminess texture my son loves.
I love ricotta cheese because it packs on the calcium and protein he needs to grow (he’s not a big milk drinker either). After much experimenting, I began creating larger batches to freeze ahead. I love knowing I can just go to the freezer and pull out a serving to make an entire dinner!
I will tell you that this doesn’t taste like traditional macaroni and cheese. Sharp cheddar cheese is essential to creating the sauce because it intensifies the cheesy flavor and tones down the sweetness from the carrots. Medium cheddar won’t cut it and you’ll have a very sweet tasting sauce.
For more creative ways to feed kids veggies, check out our meal plans.
For a homemade traditional version of stovetop macaroni and cheese, check out this recipe.
- 1 cup steamed carrots or,
- ½ cup carrot puree
- ⅓ cup ricotta cheese
- 2 ounces sharp Cheddar cheese, shredded
- 2 tablespoons milk
- 1 cup cooked pasta
- Peel and wash the carrots. Cut into pieces. Steam until tender in the microwave or stovetop.
- In a blender/food processor, add steamed carrots, ricotta cheese, sharp Cheddar cheese, and milk.
- Pour cheesy veggie sauce over 1 cup cooked pasta.