Need a dinner you can throw together in under 20 minutes while also managing homework, laundry, and the general chaos of weekday evenings? This is it. Forget the boring boxed stuff—this mac and cheese is loaded with three different veggies blended into the creamiest, dreamiest cheese sauce. It’s comforting, it’s nourishing, and it’s about to be your family’s new weeknight favorite.

A pink bowl on top of the pink plate with a colorful napkin with veggies scattered on the white countertop. The bowl is full of veggie mac & cheese.
4.88 stars (8 ratings)
“My 2 year old loves mac n cheese so I’ve made a lot of the different hidden veggie mac n cheese recipes out there. This is by far our favorite! Even my husband, who often doesn’t like the mac n cheese I make, was a huge fun. It’s easy, cheesy, and delicious!” -Michelle
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The first time I made this veggie-loaded mac and cheese, I honestly wasn’t sure how it would go over. My kids already love our classic Butternut Squash Mac & Cheese, but three veggies? That felt like pushing my luck.

So I played it cool. I served it up just like regular mac and cheese, added a side of strawberries and cucumbers, and crossed my fingers. And guess what? They devoured it. Polished their plates. Asked for seconds. I was floored – in the best way!

The secret? It’s all in the sauce. This creamy, dreamy cheese sauce is where the magic happens. I steam frozen carrots, cauliflower, and sweet potatoes until tender, then blend them with a splash of milk until silky smooth. Once the noodles are cooked, I stir in some butter, that veggie-packed sauce, and a generous handful of freshly shredded cheese. Give it a stir, and boom—heaven in a pot. And the best part? It’s ready in the same amount of time it takes to make a boxed version.

This 7-ingredient, one-pot wonder has quickly become my weeknight lifesaver. My kids usually eat it with fruit and either a yogurt or steamed broccoli (because why not add another veggie to the mix?). And me? I eat mine straight from the pot, piping hot off the wooden spoon, no shame here.

Veggie Mac & Cheese Video

Ingredients

Spread of ingredients for a recipe of veggie mac & cheese, all ingredients have fonts with their titles and accident on a white countertop.

It’s been a long day – let’s get cooking!

Silver sauce pan, cooking noodles for mac & cheese.
Cook pasta according to package, drain.
Small glass bowl, full of carrots, cauliflower and sweet, potatoes, ready to be microwaved on the white countertop.
Steam veggies in the microwave.
Clear blender with steamed veggies and milk on the way to countertop.
Add the veggies and milk to a blender.
Eclair blender on a white tank top with blended veggies and milk.
Puree the cooked veggies and the milk.
A silver sauce, pan with melted butter, shredded cheese, and salt and pepper.
Melt the butter, add in the veggie mixture, shredded cheese, salt and pepper.
Pan with melted butter, three veggies, milk, shredded cheese, and seasoning, melted down into a sauce.
Whisk until all ingredients are incorporated and smooth.
A silver sauce pan with mixed noodles in a veggie cheese sauce.
Stir in noodles.
Pink, kids plate, and bowl with veggie mac & cheese with a sprinkle of pepper on top.
Serve and enjoy!

Recipe Tips

  • Shredding your own cheese is preferred, as it melts better than pre-shredded.
  • Feel free to use sharp or extra sharp cheddar cheese for a stronger cheese flavor more similar to traditional mac and cheese or go with a mild cheddar for a softer flavor.
  • To make meal prep even quicker, you can chop your veggies the day before or go with frozen veggies.
A pink bowl on top of the pink plate with a colorful napkin with veggies scattered on the white countertop. The bowl is full of veggie mac & cheese.

Get the recipe: Kid-Requested Hidden Veggie Mac & Cheese (20 Minutes)

4.9 stars (8 ratings)
A simple and satisfying mac and cheese recipe with a twist – a flavorful hidden veggie-loaded cheese sauce! It's cheesy, comforting, and healthy – sure to become an all-time favorite family meal.
Yield: 8 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Michele Olivier
Course: Main Course
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Ingredients 

  • 8 oz pasta
  • 1/3 cup cauliflower, chopped – fresh or frozen
  • 1/3 cup carrots, peeled and chopped – fresh or frozen
  • 1/3 cup sweet potato, peeled and chopped – fresh or frozen
  • 1/2 cup milk
  • 3 tbsp butter
  • 1 cup shredded cheddar cheese, from a block of cheese works best
  • 1/4 tsp salt
  • 1/8 tsp pepper optional

Instructions 

  • Pasta: Bring a large pot of water to a boil, add pasta, and cook according to the directions on the box for 'al dente'. Drain and reserve.
  • Veggies: Meanwhile, cook your veggies. If using frozen veggies, place the veggies in a microwave-safe dish along with 2 tbsp water and cook for 2 minutes or until tender. If using fresh veggies, steam in a steamer basket over boiling water for 5-6 minutes or until tender.
  • Blend: Add the cooked veggies and milk to a blender and blend for 1-2 minutes or until smooth.
  • Sauce: In the same pot, turn the heat to low and melt the butter. Add in the veggie mixture, shredded cheese, salt and pepper.
  • Whisk: Make sure to whisk the sauce until completely smooth, usually takes 1-2 minutes for the cheese to fully melt.
  • Mac & Cheese: Add in the pasta and mix until well incorporated. If the sauce gets too thick, add in a few tablespoons of milk to thin it out.
  • Serve: Serve and enjoy!

Notes

Age: 9+ months
Veggie Amount: I used a total of 1 cup of veggies for this recipe, but you could easily go up to 1 1/2 cups of veggies if you prefer. 
How to Store: Store veggie mac and cheese leftovers in an airtight container in the fridge for up to 4 days. Store in the freezer for up to 2 months.
Toppings:
Win over even the pickiest of toddlers and older kids by letting them choose from a couple of toppings to sprinkle over their bowl, such as bacon crumbles, everything bagel seasoning, panko breadcrumbs, or grated Parmesan cheese.  
  • Peas
  • Kale
  • Broccoli
  • Spinach
  • Butternut squash
  • Shelled Edamame
  • Quartered cherry tomatoes
  • Mozzarella or Parmesan cheese
  • Stir in a couple of tablespoons of cream cheese
  • Top with crispy panko breadcrumbs
 

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).