If your kids love mac and cheese and you’re looking for a nutritious version, you’ve gotta try Veggie Mac and Cheese. This recipe combines the cheesy flavors kids love with the nutrients moms look for. It’s kid-approved!
Veggie Mac and Cheese combines the cheesiness that kids love with the nutrition moms want. The creaminess combined with the flavor-packed ingredients makes this Mac n cheese with veggies perfect for any dinner meal or side dish. It’s the perfect recipe for every Mac and cheese lover!
Veggie Mac and Cheese is also the ideal recipe for any picky eater you might have at home. We know how difficult it can be to encourage your picky eaters to eat vegetables at meals. Trust me, as a mom of two, I have been in your shoes more than once. We’ve found that combining veggies into casseroles, slow cooker meals, etc. really improves the quanity of veggies eaten by kids at a meal.
What is Veggie Mac and Cheese?
It is a Mac n cheese recipe made with broccoli florets and riced cauliflower. The broccoli adds a burst of color and nutrition while the cauliflower adds an extra boost of nutrients all while keeping the flavor of traditional Mac n cheese.
Equipment for Mac n Cheese with Veggies:
- 9 x 13 inch baking pan
- medium-sized mixing bowl
- stir spoon
- measuring cups
- cutting board
- knife
- tin foil
Ingredients for Mac n Cheese with Veggies:
- non-stick cooking spray
- 8 ounces elbow pasta, cooked per box instructions
- 12 ounce can low fat evaporated milk
- 1 1/2 cups milk
- 8 ounces sharp cheddar cheese, shredded (shred a block of cheese, don’t use pre-shredded)
- 8 ounces Velveeta, cubed
- 1 cup chopped broccoli, steamed
- 1 cup frozen riced cauliflower
- 1/2 teaspoon pepper
- 1 teaspoon salt
How to Make Veggie Mac and Cheese:
- Preheat the oven and prepare the pan. Preheat your oven to 350°F. Spray your baking pan with non-stick cooking spray.
- Mix all of the ingredients. To a medium-sized mixing bowl, add cooked pasta, evaporated milk, milk, sharp cheddar cheese, cubed velveeta, steamed broccoli, frozen riced cauliflower, pepper, and salt. Stir well.
- Bake. Pour the pasta mixture into the baking pan. Cover with tin foil. Bake for 45-50 minutes or until cheese is melted and bubbly.
Frequently Asked Questions:
This recipe is made with steamed broccoli and cauliflower but 2 cups of your family’s favorite vegetables can be swapped. Carrots, celery, butternut squash, bell pepper, Brussels sprouts, zucchini and yellow squash are all veggies that go with Mac and cheese. Steam, sauté or roast the veggies before adding.
We recommend buying a block of cheese and shredding it yourself – this is key to a thick and creamy cheese sauce. Pre-shredded cheese is coated in cornstarch that can interfere with the creaminess of the recipe and tends to not melt as well.
In an air-tight container in the refrigerator for up to 4 days. When ready to heat, simply reheat in 30 second intervals in the microwave until hot.
Mac and Cheese Recipes:
In our house, Mac and cheese is a staple and constantly being requested for dinner. To change up the dinner routine, we rotate between a variety of Mac and cheese recipes. Check out a few of our favorite ways to add Mac n cheese to the dinner rotation!
More Nutritious Recipes for Kids:
- Healthy Tater Tot Casserole
- Healthy Sloppy Joe Recipe
- 5 Veggie Packed Kid-Friendly Recipes
- Healthy Cheesy Potatoes
- Baked Parmesan Chicken Tenders
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Veggie Mac and Cheese
Equipment
- 9 x 13 inch baking pan
- medium-sized mixing bowl
- stir spoon
- measuring cups
- cutting board
- knife
- tin foil
Ingredients
- non-stick cooking spray
- 8 ounces elbow pasta, cooked per box instructions
- 12 ounce can low fat evaporated milk
- 1 1/2 cups milk
- 8 ounces sharp cheddar cheese, shredded shred a block of cheese, don't sure pre-shredded
- 8 ounces Velveeta, cubed
- 1 cup chopped broccoli, steamed
- 1 cup frozen riced cauliflower
- 1/2 teaspoon pepper
- 1 teaspoon salt
Instructions
- Preheat the oven and prepare the pan. Preheat your oven to 350°F. Spray your baking pan with non-stick cooking spray.
- Mix all of the ingredients. To a medium-sized mixing bowl, add cooked pasta, evaporated milk, milk, sharp cheddar cheese, cubed velveeta, steamed broccoli, frozen riced cauliflower, pepper, and salt. Stir well.
- Bake. Pour the pasta mixture into the baking pan. Cover with tin foil. Bake for 45-50 minutes or until cheese is melted and bubbly.
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