Healthy Hidden Veggie Mac and Cheese (stovetop recipe)
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!
Servings: 8
Calories: 463kcal
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.
Notes
It may seem like the sauce is too runny when you first make it. As the pasta cools, the sauce will become thicker.
Nutrition
Serving: 8g | Calories: 463kcal | Carbohydrates: 56g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1.202mg | Potassium: 527mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9.353IU | Vitamin C: 11mg | Calcium: 431mg | Iron: 1mg