We’re not going to win a Nobel Peace Prize for this one; we doubt praise from nutritionists is forthcoming. But if you’re looking to add some nutritional value to what is otherwise a junk dinner—and if your kid ain’t buying your attempts to stick peas or broccoli into his/her mac and cheese—we think you’ll find this recipe a better approach than the many variations you’ll find out there: it changes neither the taste or texture of the boxed stuff but legitimately adds a full serving of vegetables. Sure, it’ll take you ten more minutes to make than the orange glop would otherwise take, but you’ll more than recoup the time required to make another vegetable–that your kid probably won’t eat–and you’ll be hard pressed to find a dinner moment more enjoyable than watching your kids unknowingly scarf down some noodles that are saturated in carrots and cauliflower. Everyone wins.
This Hidden Veggie Mac & Cheese disguises a full serving of cauliflower, carrots, and butternut squash in a creamy, cheesy sauce made from a boxed comfort-food favorite. It keeps classic mac flavor and texture—no mushy surprise—while giving picky eaters a veggie boost
Q: Can I swap veggies or skip the carrots?
Yes! For speed, omit carrots and sub in canned pumpkin or cooked sweet potato. Heavy cream instead of milk makes it richer newdadskitchen.com.
Q: Is this freezer-friendly?
Sauce freezes okay, but texture may shift. If frozen, thaw and stir in a splash of milk. The blogger notes some won’t notice the change .
Q: How do I store leftovers?
Refrigerate in an airtight container for 3–4 days. Reheat gently in microwave or stovetop, stirring occasionally
Q: Can I make it vegetarian?
Yes—use vegetable broth instead of chicken, or just water.
We’re not going to win a Nobel Peace Prize for this one; we doubt praise from nutritionists is forthcoming. But if you’re looking to add some nutritional value to what is otherwise a junk dinner—and if your kid ain’t buying your attempts to stick peas or broccoli into his/her macaroni—we think you’ll find this recipe a better approach than the many variations you’ll find out there: it changes neither the taste or texture of the boxed stuff but legitimately adds a full serving of vegetables. Sure, it’ll take you ten more minutes to make than the orange glop would otherwise take, but you’ll more than recoup the time required to make another vegetable–that your kid probably won’t eat–and you’ll be hard pressed to find a dinner moment more enjoyable than watching your kids unknowingly scarf down some noodles that are saturated in carrots and cauliflower. Everyone wins.
We like to serve this as a side—say, with pieces of chicken or salmon—but it’s hardy enough that you flip this into being the main, with a small amount of protein beside it.
Cut the prep time down even further by skipping the carrots and adding in a fourth of a can of pumpkin or half a cooked sweet potato to the blender instead. For a richer, more Velveeta-esque taste and texture use 1/3 cup of heavy cream instead of milk.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
