Mac and Cheese with Hidden Veggies

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 8 customer reviews
Mac and Cheese with Hidden Veggies
Mac and Cheese with Hidden Veggies


For best results, we recommend using:


Mealthy Tip

To cut down on prep time, look for pre-cut butternut squash in the refrigerated section of the produce aisle. Using an immersion blender makes this recipe a one-pot meal!

Nutrition Facts

Per Serving: 406 calories; 22g fat; 36.0g carbohydrates; 18g protein; 63mg cholesterol; 365mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 406 Calories from Fat194
% Daily Value*
Total Fat 22g 33%
Saturated Fat12g 61%
Trans Fat0.5g
Polyunsaturated Fat1.2g
Monounsaturated Fat5.7g
Cholesterol 63mg 21%
Sodium 365mg 15%
Total Carbohydrate 36.0g 12%
Dietary Fiber4g 15%
Protein 18g
Vitamin A181% Vitamin C26%
Calcium32% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(8 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

I've been on a "hidden veggie" kick lately, and I absolutely loved this mac and cheese version. You can barely taste the butternut squash, carrot, and cauliflower. This is healthier and more nutritious than a traditional mac, and just as good. The cream cheese and Cheddar make it extra creamy and delicious!

Image of Sam Dalton

Sam Dalton says:

If you have kids you must try this recipe! Stay away from the boxed mac and cheese and feed them this delicious and nutritious mac and cheese recipe. It's the only way I can get my kids to eat their veggies with no complaints. The sauce is really good and you can't really tell that there's anything else in it. Use any kind of noodle, elbow or fusilli works great.

Image of Geoff Villeneuve

Geoff Villeneuve says:

The ultimate in sophistication!

Image of Kecia Jerome

Kecia Jerome says:

This has a really good flavor! I sped up the process by using my MealPot to steam the veggies. You would never know there are so many veggies in here. The blend of the veggies and the cheese make a very flavorful sauce. The recipe is big, my husband ate it as a side with two helpings, I had it as my meal and I package up two containers, one for my mother and one for my son and an additional for left overs for our house.

Image of Tim Hedstrom

Tim Hedstrom says:

My wife and I enjoyed this recipe but both our girls wouldn’t eat it. They were super excited for Mac n cheese and had no idea what was in it but immediately asked what’s wrong with it. Since it’s supposed to be a hidden veggie recipe I expected it to pass the kid test. Since it didn’t I wanted to give it 3 stars but since it’s a good recipe I upped it to 4. It’s worth a try for sure. I would recommend adding more cheese, maybe even dusting it with bread crumbs and baking it in the oven.

Image of Kelly Caffee

Kelly Caffee says:

Good meal, served w meatballs. My kids and I agree that you could not taste the veggies, but all felt like it was a bit bland. Definitely had to add salt and pepper. I also substituted regular noodles for quinoa noodles.

Image of Mindie Gilliland

Mindie Gilliland says:

Not sure if this will actually get posted since it’s not such a good review but here goes: I followed the recipe to a T, the cream cheese was still lumpy. There was absolutely no flavor. And my children did not like it. I can’t figure out what I did wrong, because I followed the recipe exactly. Maybe adding more cheese, or salt and pepper and some other seasonings might help but it was not creamy at all it was grainy. Really wanted it to work out.

Image of Rose Hamilton

Rose Hamilton says:

I also struggled with clumps of cream cheese. I think it would have been better to melt the cream cheese in the puréed veggies before adding the milk. I had added the milk, cheese, and cream cheese all together and then ended up hitting it with the stick mixer again and that almost worked. I was a little confused about the water as well, ingredients list 1/2 cup water, directions ask for 1 1/2 cups water to cook veggies in. I added salt and pepper to the veggie purée, it needed a little seasoning.