Healthy Hidden Veggie Mac and Cheese is a stovetop mac and cheese recipe that uses butternut squash and carrots to create a creamy and cheesy sauce. This is the ultimate comfort food makeover!
Now that the holidays are over, I am trying to eat lighter and incorporate more wholesome foods into my diet. However, cold weather and snow have me craving all of the warm, cozy foods like mac and cheese! This kid-friendly recipe is a combination of cozy food with a healthy, vegetable kick!
Butternut squash and carrots are combined to create a creamy cheese sauce in this recipe. If you love butternut squash like I do, try one of these recipes! This Caramelized Butternut Squash and Feta Salad for a light and healthy side dish! Or, try this Healthy Salmon Buddha Bowl with Roasted Vegetables for a full meal that is perfect for meal prepping.
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Why You'll Love This Recipe
- Sneaky nutrition! If you have a picky eater, this recipe is a great way to sneak some vegetables into their diet.
- Comfort food with a healthy twist.
- Better the next day! If you love leftovers, this is a great dish. The sauce becomes thicker and creamier after it is refrigerated.
Ingredients
- The vegetables are sautéed in extra virgin olive oil until they become soft. (Extra virgin olive oil is not photographed).
- Sauteed onions and garlic cloves are used to balance out the natural sweetness of the butternut squash and carrots.
- Butternut squash and carrots are blended to create a creamy vegetable sauce.
- Ground yellow mustard, salt, and black pepper are used to season and add flavor to the vegetable sauce.
- The vegetables are cooked in vegetable broth to keep them moist.
- Whole milk, shredded sharp cheddar cheese, and shredded gouda are added to the vegetables to create a delicious cheese sauce.
- Pasta shells are used to catch and hold the pasta sauce.
- Parmesan cheese is sprinkled on top of the pasta to add texture and flavor.
See the recipe card below for exact measurements.
Step-by-Step Instructions
Step 1: Heat a large soup pot over medium-low heat and add the extra virgin olive oil. When the extra virgin olive oil is hot, add the white onions and sauté for 4-5 minutes until soft, stirring often. Add the garlic cloves and stir for 30 seconds until fragrant.
Step 2: Add the chopped butternut squash and carrots to the pot. Season with salt, black pepper, and ground mustard. Add the vegetable broth and bring to a boil. Once boiling cover with a lid and turn the heat down to a simmer. Simmer for 15 minutes.
Step 3: While the vegetables are simmering, cook the pasta according to the pasta directions to al dente. Drain pasta and return to the pot.
Step 4: When the vegetables are fork-tender, use an immersion blender to blend the vegetables into a thick and smooth sauce.
Step 5: Once the sauce is smooth, add the whole milk and the shredded cheese. Stir until the sauce is smooth. Add the cooked pasta shells and stir to evenly coat the pasta.
Step 6: Serve warm topped with parmesan cheese.
Variations
- As written, this healthy mac and cheese recipe is vegetarian.
- To make this recipe dairy-free, use plant-based milk, such as almond milk or oat milk, and dairy-free cheese.
- To make this recipe gluten-free, use gluten-free pasta.
- To make this recipe a complete meal, top the pasta with a protein such as grilled chicken or blackened salmon.
- For a little extra nutrition, add in extra vegetables such as bell peppers.
- To make this mac and cheese spicy, add hot sauce or a pinch of crushed red peppers.
Substitutions
- Replace the butternut squash and carrots with sweet potatoes for a vegetable that is similar in consistency and color.
- Use garlic powder in place of garlic cloves.
- Use your favorite pre-shredded cheeses or shred your own cheese!
- Use your favorite type of pasta to make this mac and cheese!
Equipment
- Large pot with a lid
- Large pot to cook pasta
- Pasta strainer
- Immersion blender or stand blender. Here is the immersion blender that I use and love!
Storage
Store leftover mac and cheese refrigerated in an airtight container. Reheat pasta in the microwave in 30 seconds increments. Top pasta with extra parmesan cheese before serving!
Top tip
To save time, use frozen pre-chopped butternut squash. You won't have to use your vegetable peeler or knife!
FAQ
Use sweet potato cubes or cauliflower florets for a sauce that has the same creamy texture in this homemade mac recipe.
When you use your immersion blender to create the vegetable sauce, you may notice that not all of the vegetables become completely smooth. You can either leave these small vegetable chunks or continue to blend the vegetables until completely smooth.
Enhance the flavor of this mac and cheese by using strong cheeses like aged, sharp cheddar cheese or gruyere cheese. You can also add a touch of Dijon mustard to the sauce and/or a pinch of smoked paprika.
If you do not have an immersion blender, use a stand blender, handheld electric mixer, or food processor to mix the vegetables into a thick and creamy sauce.
Related
Looking for more vegetable-forward recipes? Try one of these:
Pairing
These are my favorite recipes to pair with veggie mac and cheese!
📖 Recipe
Healthy Hidden Veggie Mac and Cheese (stovetop recipe)
Equipment
- 2 Large Pots
- Pasta strainer
- Immersion blender
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup White Onions Chopped (about half of a large onion)
- 2 Garlic Cloves Minced
- 2 cups Butternut Squash Chopped
- 4 Carrots Peeled and Chopped
- 1 teaspoon Ground Yellow Mustard
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 cups Vegetable Broth
- 2 cups Whole Milk
- 1 ½ cups Shredded Gouda Cheese
- 1 pound Pasta shells
- Parmesan Cheese
Instructions
- Heat a large soup pot over medium-low heat. Add in extra virgin olive oil. Once hot, add the onions and sauté for 3-4 minutes until soft. Add garlic and stir until fragrant, about 30 seconds.
- To the same pot, add the butternut squash and carrots. Season with salt, black pepper, and ground yellow mustard. Stir to coat.
- Add the vegetable broth and bring to a boil. Once boiling, cover the pot and let boil for 10-15 minutes (until the butternut squash is soft).
- While veggies are cooking, cook pasta according to box directions. Cook pasta more al dente as the pasta will continue to cook once mixed with vegetables. Turn heat down to low.
- Using an immersion blender or a stand blender, blend vegetables into a thick, smooth sauce. Do this carefully as the mixture will be hot.
- Once smooth, stir in milk and cheese. Add in cooked pasta and stir to combine.
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