Homemade Veggie Mac and Cheese

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.

Easy to make veggie macaroni and cheese made with carrots
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 wan 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.

1.0 from 1 reviews
Better Than Boxed: MOMables Veggie Macaroni & Cheese
Cuisine: Dinner
Serves: 1
  • 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
  1. Peel and wash the carrots. Cut into pieces. Steam until tender in the microwave or stovetop.
  2. In a blender/food processor, add steamed carrots, ricotta cheese, sharp Cheddar cheese, and milk.
  3. Pour cheesy veggie sauce over 1 cup cooked pasta.

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  1. Jennifer says

    We all thought this was horrible, and threw it away. It was way too sweet with the carrots, the consistency was all wrong, and not even crumbled bacon on top could save it.

  2. fanny says

    My kids love mac and cheese too, but I’ve never succeeded in making a “good” one. The sauce that I made previously always seem thick and not smooth like those in the restaurants. How do they make it that way anyway?
    I definitely will try this recipe and hopefully this is will be THE recipe that I’m keeping in my “favorite recipe”. Question though: so after you blend all the ingredients, you don’t need to cook them? if you don’t need to cook them why it needs cooling?

  3. says

    Loved this recipe! I made a few modifications in the end, but started off with your recipe above and my kids (and I) loved the sauce! I served it with some brown rice pasta. I really liked the consistency of the sauce…great way to sneak in those veggies!

  4. Crystal says

    I tried to make this with baby carrots. Not sure if I didn’t cook them long enough or if my food processor doesn’t do the job. It was kinda gritty and not smooth at all?! It had the consistency of the ricotta. My husband and 4 yr old ate it but said it needed more flavor and needed to be smoother. What can I do different besides cook regular carrots longer and get a better food processor? :)

    • says

      We had this for dinner tonight Crystal! I just pulled my little baggie out the freezer and… tada! I was ready. Sharp blades in your food processor are a must. If you need to sharpen them, fill with ice cubes and process away until you have “snow”. it makes a huge difference. I’ve had it “textured” before… and the kids seem to notice it.

      • Ruth P says

        Am planning on trying this for my mac-n-cheese addicted 6-yr old, but was hesitant b/c I have an old, cheap food processor and as he likes to tell me – “You know I’m a sensitive guy, Mom – I don’t like chunky stuff”. I had NO idea you could sharpen the blades with ice cubes. WOW! Now I can make the homemade icee recipe and the mac-n-cheese. Win-Win! Thank you for that wonderful piece of advice.

  5. Danell says

    I have a lot of frozen pumpkin purée that I’d like to use in this recipe. Do you have any idea how much of that would be equivalent to the 5 lbs of carrots? I’m really enjoying you site!! Thank you!!

  6. Monica says

    I’ve been anticipating making this for a while and it was surely tasty. My consistency was a bit thick and wasn’t pureed as well i would have liked. In hindsight (and when not being rushed) I’ll add more milk next time to allow for the food processor to do its job. I’ll be keeping this recipe; thanks.

    • says

      thank you for the feedback! yes, depending on the food processor… you might need a bit more milk. mine is pretty strong and will liquify anything! Thank you!

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