Hidden Veggie Mac and Cheese

Name: Hidden Veggie Mac and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2½ tsp Salt; 10½ oz Cauliflower; 2 Carrots; 12½ oz Macaroni; 1 cup Milk; 7 oz Cottage Cheese; 5½ oz Cheddar Cheese

By Eatpace

Macaroni gets a cheddar sauce blended with cauliflower and carrots until smooth. The vegetables cook in the pasta water, so you only need one pot.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 597; kcal per serving
Protein: 30g; per serving

Plan this dinner Jump to recipe

Macaroni coated in a smooth orange cheese sauce in a bowl.

35 min

Ingredients

7 ingredients

4 servings

2½ tsp Salt (Divided)
10½ oz Cauliflower, cut into small florets
2 Carrots, peeled and thinly sliced (Medium)
12½ oz Macaroni
1 cup Milk
7 oz Cottage Cheese
5½ oz Cheddar Cheese, shredded (Sharp cheddar)

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

597 kcal

Protein: 30 g
Carbs: 78 g
Fat: 18 g
Fiber: 5 g

By EatpaceHow we write and check our recipes

Method

5 steps 10 min prep · 25 min cook

Prep

Step 1. Bring a large pot of water to a boil and add most of the Salt. Add Cauliflower and Carrot; boil until very tender, about 10 minutes. Lift the vegetables into a blender with a slotted spoon, leaving the water boiling.
Step 2. Add Macaroni to the boiling water and cook until just tender, about 8 minutes or according to the package. Reserve a little pasta water, then drain the macaroni.
Step 3. Meanwhile, add Milk, Cottage Cheese and the rest of the Salt to the blender. Vent the lid and blend the warm vegetables until completely smooth.

Cook

Step 4. Pour the blended sauce into the empty pot over low heat. Stir until steaming, about 3 minutes, then turn off the heat and stir in Cheddar Cheese until melted.

Finish & serve

Step 5. Fold the drained macaroni into the sauce. Add a splash of reserved pasta water if needed to make the sauce coat the noodles, then taste and serve.

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Tips

Good to know

Shred the cheddar from a block for a smoother sauce, and keep the heat off when adding it.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk.

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