Super Sneaky Veggie Mac & Cheese
vegetarian · toddler · en
This clever mac and cheese blends tender butternut squash and cauliflower right into the creamy cheese sauce. It's the perfect quick dinner for picky toddlers and the whole family alike.
- Top with a sprinkle of toasted whole wheat breadcrumbs for older kids who like a little crunch.
- Stir in a handful of frozen peas at the very end to introduce visible, friendly green veggies.
- Use chickpea or lentil pasta to naturally boost the protein content of the meal.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Age
- toddler
Ingredients
Watch how it's made
Steps
Place the diced squash (or carrots) and cauliflower in a steamer basket over boiling water. Cover and steam for 10-12 minutes until very tender and easily pierced with a fork.
Meanwhile, bring a separate pot of water to a boil and cook the macaroni according to the package instructions until soft and toddler-friendly. Drain well and set aside.
Transfer the warm steamed vegetables to a blender. Add the milk and butter. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining.
Pour the smooth veggie sauce into the empty pasta pot over low heat. Stir in the shredded cheese until completely melted. Fold in the cooked macaroni until well coated, and serve warm!
Frequently asked questions
Can I freeze this veggie cheese sauce?
Yes! You can freeze the blended veggie and cheese sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and warm gently before mixing with fresh pasta.
Can I make this dairy-free?
Absolutely. Swap the whole milk for an unsweetened plant-based milk (like oat or soy), use a dairy-free butter alternative, and use your favorite vegan melting cheese.
What other vegetables can I hide in this?
Sweet potato or pumpkin puree works beautifully instead of butternut squash. You can also blend in a small handful of white beans for extra protein!
What you'll need
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