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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? I knew I wanted to make macaroni and cheese at home, but I needed a recipe that was easy, healthy and still allowed me to sneak in the extra vegetables that my kids need.
After some experimenting, I found the perfect cheese combination that allows me to load it up with veggies without my son turning up his nose.
Related: Top 5 Lunchboxes We’ve Tested
Best Cheese for Mac and Cheese
After lots of taste testing, I settled for a combination of ricotta and sharp cheddar cheese because it keeps the creamy 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 encourage picky eaters to try new foods check out my Picky Eaters Course. In it, I’ve combined the best strategies I learned over the years from working with experts to solve my picky eater problem. Get more information here.
If you are looking for a traditional homemade macaroni and cheese recipe, this one is my favorite. But if you’re looking for a way to get more vegetables in the daily diet of your picky eaters, this is the perfect recipe for you!
Veggie Macaroni & Cheese
Can you imagine knowing that a bowl of this cheesy pasta has a serving veggies? This Homemade Veggie Mac and Cheese recipe is one kids will love.
- Prep Time: 10 minutes
- Cook Time: 3 mintes
- Total Time: 13 - 15 minutes
- Yield: 2 servings 1x
- Cuisine: Dinner
Scale
Ingredients
- 2 medium carrots, peeled and chopped or 1/2 cup carrot puree
- 1/3 cup ricotta cheese
- 1/2 cup sharp Cheddar cheese, shredded
- 1/4 cup milk
- 2 cups cooked pasta
Instructions
- Combine the carrots with 1/2 cup water in a medium saucepan and steam over medium-high heat for 6 minutes or until tender. Drain and set aside.
- Add the carrots, ricotta cheese, Cheddar cheese and milk to a blender/food processor. Blend until smooth.
- In a medium saucepan, combine the cooked pasta and cheese sauce. Stir to combine and heat over medium for 3 minutes. Serve immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 8.8 g
- Sodium: 533.1 mg
- Fat: 8.7g
- Saturated Fat: 5g
- Carbohydrates: 37.8g
- Fiber: 4.6 g
- Protein: 11.9g
- Cholesterol: 28.8mg
Keywords: homemade mac and cheese,
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All dinner, Dietary Needs, Dinner, Lunchbox, Lunchbox Ideas, Pasta, Recipes, Vegetarian
Tags: cheese, mom tips, refresh
I love this recipe, a favorite at our house for sure!
★★★★★
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.
★
It may be for the kids but it still look good to me
Hi Laura,
I’m in need of a food processor. Can you recommend a couple?
Thanks,
Sandra’s
Sandra,
both my parents and I have this food processor. I love it. This model works well too but it’s a 7 cup vs. a 9.
I hope this helps,
Laura
How much pasta do you need for the single serve?
about 1 – 1 1/4 cups cooked.
How much pasta do you need for the 1 cup freezer packs, when you are ready to use them?
it depends on how much sauce you like. I’d say about 2-3 cups cooked.
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?
Thx.
Fanny, sorry. I just edited the recipe so it makes more sense.
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!
so glad you guys liked it!
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? :)
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.
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.
Perfect!!!!
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!!
Danell- this is a better recipe to use with pumpkin puree http://www.supergluemom.com/better-than-boxed-homemade-mac-cheese-dairy-free-vegan/
You are SO clever! I never would have thought of using carrots! I’m going to make this next week and see if my hunny can taste it ;)
Start by adding a bit more cheese at first. Now, ours is nearly all carrots :)
I have used chick peas and cauliflower. I will have to try the carrots. :)
oh it’s soooo simple! and of course…. it makes it look “orange” :)
This looks yummy and I will have to try it! My 3 year old loves mac and cheese but I’m still not happy with any homemade versions. Plus I like added nutrition :)
My kids don’t even know what out of the box is…at our house anyways. :)
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.
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!