Seriously, Let’s Talk: The Only Way My Kids Eat Veggies
Alright, picture this: it’s a Tuesday evening, the laundry’s got its own Everestish ambitions, and I’m standing in the kitchen trying to convince my youngest that carrots are not, in fact, poison. That’s when I started making this hidden veggie mac and cheese. Honestly, it’s not just for the kids. I’ll admit, there’s something sneakily satisfying about eating a bowl of cheesy pasta that’s hiding more veg than a farmer’s market. Plus, if you’ve ever tried explaining the magic of broccoli to a skeptical five-year-old, you know sometimes you gotta get creative. (Last week my youngest asked if orange cheese was made from actual oranges. I… did not have a great answer.)
Why I Keep Making This (Even When I’m Tired)
I make this hidden veggie mac and cheese when I just want dinner to go down without a battle. My family goes nuts for it—probably because it’s got that creamy, cheesy goodness, and I don’t have to argue about “just three more bites.” Also, I’ll be real: some days I’m just too tired to deal with pureeing, but it’s weirdly therapeutic to blend up a pile of veggies and watch everyone eat them. (I used to hate cauliflower in anything; now it’s my secret weapon.) Oh, and if you’re wondering, yes, I’ve had a batch that turned out slightly orange-ish—don’t stress, nobody noticed but me!
What Goes In (And My Swaps When I Run Out)
- 2 cups dried macaroni (I use elbows, but shells are great too—my gran always swore by De Cecco, but honestly any will do)
- 1 cup cauliflower florets (frozen works if you forgot to buy fresh; I do this more than I care to admit)
- 1 cup butternut squash or sweet potato, diced (or pumpkin from a can if you’re in a pinch; I know, sacrilege!)
- ½ cup carrots, chopped (I once used parsnips, not half bad actually)
- 2 cups shredded cheese (cheddar is classic but I’ve mixed in mozzarella or even a bit of cream cheese if that’s what’s hanging around)
- ¼ cup milk (whole, skim, or oat—whatever’s in the fridge; I “borrowed” my neighbor’s oat milk once...)
- 2 tablespoons butter (margarine in a pinch, just don’t tell my mum)
- ½ teaspoon garlic powder (or a little fresh garlic if you’re feeling fancy)
- Salt & pepper to taste
- Optional: Pinch of nutmeg, dash of mustard powder, or a sprinkle of paprika if your crowd likes a bit of zing
How I Throw It All Together (Honestly, It’s Not That Fussy)
- First, get your pasta cooking in a big pot of salted water. Set a timer—or do what I do and forget, then panic and taste it every two minutes after eight.
- Meanwhile, steam (or boil) the cauliflower, squash, and carrots until they’re nice and soft; about 10-12 minutes. If you’re really short on time, chuck ‘em in the microwave with a splash of water and cover the bowl with a plate. Works a treat!
- This is where you blend the veggies. I dump them in my blender with the milk and a bit of butter. Blend until smooth. Don’t worry if it looks too orange or smells a bit earthy. Magic happens next.
- Pour the veggie mix into a saucepan over low heat, stir in the remaining butter and all the cheese. Watch it melt; that’s always my favorite part. (I usually sneak a spoonful here; chef’s rights.)
- If the sauce’s too thick, splash another bit of milk in, but go slow—it can get runny fast. Add your garlic powder, salt, pepper, and any of those optional bits if you fancy.
- Drain your pasta (don’t forget to save a little pasta water—once, I poured it all out, and the sauce was too thick; rookie move). Mix everything together in the pot or a massive bowl. Give it all a good stir, and, if you want, top with extra cheese. (Sometimes I bake it for 10 mins, sometimes I’m too hungry and just dig in.)
Notes No One Told Me—But I’ll Tell You
- I learned the hard way: don’t let the veggie blend cool down too much before adding the cheese or it won’t melt nicely.
- If you want a crispy top but can’t be fussed with baking, just stick it under the grill for a couple minutes. Watch it though—I once set off the smoke alarm!
- This actually tastes even better the next day, though I rarely get to prove it.
Ways I’ve Twisted This Recipe (Some Genius, Some...Not)
- I’ve tossed in frozen peas at the end—kids picked most out, but a few made it past the gatekeepers.
- Tried swapping cheddar for blue cheese once. Would not recommend unless you really, really like blue cheese.
- Added a handful of chopped spinach when I had some wilting in the fridge; didn’t even notice it after blending.
If You Don’t Have All the Gear (No Stress!)
I use a blender, but my friend just uses a hand-held stick blender right in the pan. If you’ve only got a potato masher, your sauce won’t be perfectly smooth, but honestly, it’s rustic. Who cares?
How I Store It (Except When It Vanishes)
Stick leftovers in an airtight container in the fridge—probably keeps up to 3 days, maybe more. Though honestly, in my house it never lasts more than a day! Reheat with a splash of milk so it’s not claggy.
What To Serve It With (If You Want)
Lovely with green salad (if you’re feeling virtuous), or just on its own in a giant bowl. My crew likes it with ketchup, which I try not to judge. For grown-ups, a splash of hot sauce is brilliant.
The Stuff I Wish I’d Known (Pro Tips)
- I once tried rushing the cheese melting step and ended up with weird lumps. Just give it a minute to melt properly.
- Don’t skip salting your pasta water—learned that the bland way, trust me.
- Actually, I find it works better if you mix the sauce and pasta off the heat. Less sticky that way.
FAQ—Yes, People Have Really Asked Me These
- Can I freeze it? Sort of! It gets a little grainy but it’s still tasty. Defrost overnight and reheat gently.
- Will my kids taste the veggies? Mine never have, and they can spot a green fleck at fifty paces. But if you’re worried, stick with pale veggies.
- Can I use pre-shredded cheese? Yep; I do all the time. (Once grated my knuckle on a box grater—never again!)
- Is there a vegan version? Probably! I’d try using this vegan mac and cheese base and just blend in the veggies as above. Let me know if it works?
- Any tips for ultra-creamy sauce? Sure, stir in a spoonful of cream cheese or a glug of cream. Or check out this tip from Serious Eats—those folks know their cheese sauce!
- What if my sauce is too thin? Simmer it a bit longer, or chuck in a handful of cheese. Alternatively, just eat it with a spoon. No judgment here.
Alright, that’s my (rambling) take on hidden veggie mac and cheese for picky eaters. If you try it, drop me a note or (if you’re feeling brave) throw in your own oddball veggie swap. And if you want to nerd out over more hidden veggie ideas, Super Healthy Kids has some wild suggestions. Happy cooking!
Ingredients
- 8 oz elbow macaroni
- 1 cup cauliflower florets, chopped
- 1 cup carrots, peeled and diced
- 1 cup shredded cheddar cheese
- ½ cup milk
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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1Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions. Drain and set aside.
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2In a separate pot, steam cauliflower florets and diced carrots until very tender, about 8-10 minutes.
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3Transfer steamed vegetables to a blender with milk. Blend until smooth and creamy.
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4In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add the vegetable puree, stirring constantly.
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5Add shredded cheddar cheese, salt, and pepper. Stir until cheese is melted and sauce is smooth.
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6Combine cooked macaroni with the veggie cheese sauce. Mix well and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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