Magic Mac and Cheese

Written by Published on in Lunch

Magic Mac and Cheese. Calling all parents trying to get some extra nutrients into their kids! This Magic Mac and Cheese is sure to pass the test with the pickiest of eaters. Just add the secret ingredient and you have something magical. It’s gooey and cheesey and perfect for lunch or part of supper, your choice!

What makes it magic? The added vitamins and minerals that come in butternut squash and carrots. Erase any images you have of mushy cooked veggies that are being thrown on the floor or spit out. How do you do this? Cubed veggies + steam + amazing cheese + a little seasoning + your blender = the best cheese sauce ever!

Here’s how to tackle a raw butternut squash.

First, cut it in half lengthwise. Scoop out the seeds with a spoon and trash them.

Second, peel the squash. Trim off the stem.

Third, lay the squash flat (cut side down) and slice it cross ways, then slice the other direction to your desired cube size.

Done!

Put any leftover raw squash straight into a ziplock, squeeze the air out and freeze it flat (makes it easier to store in the freezer and to use next time).

I like to prep my veggies while the water is coming to a boil and the pasta is boiling, it saves time. Don’t let the idea of steaming veggies intimidate you though. You can steam them in either your InstaPot or the old fashioned way with a pot of water, wire basket and a stove. Either way is actually very simple, then toss them in your blender and add a little milk if needed to make them creamy. Once all the ingredients are added back into the pot and mixed up you’re going to have a very classic looking and smelling pot of mac and cheese. Thank the steamer and blender later!

Substitutions:

This mac and cheese can very easily be made dairy free. Substitute the following – 

  • Milk – Use an equal amount of oat milk
  • Cheese – Add in your favorite non-dairy cheddar cheese
  • Cream Cheese – Use an equal amount of cashew milk cream cheese
Magic Mac and Cheese
Print

Magic Mac and Cheese

Recipe by Alissa ArbuckleCourse: LunchCuisine: AmericanDifficulty: Moderate
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes

Creamy, cheesy noodles with hidden veggies make this a win for everyone.

Ingredients

  • 3 cups Macaroni Noodles

  • 1 cup Milk

  • 1 cup Butternut Squash, cubed, fresh or frozen

  • 1 cup Carrots, cubed

  • 2 cups Cheddar Cheese, grated

  • 1/2 cup Cream Cheese

  • Salt and Pepper

Directions

  • Bring a large pot of water to a boil. Cook the macaroni until al dente and drain.
  • While the pasta cooks, steam butternut squash and carrots 10-15 min until tender.
  • Place cooked veggies in a blender and blend until smooth or use an immersion blender. Add in milk and blend till creamy.
  • Pour blended mixture into medium pot, add shredded cheese and cream cheese. Keep just below a simmer until cheese is melted, stirring occasionally.
  • Add macaroni to the pot, season with salt and pepper, mix together and serve with your favorite toppings.

Comments are closed.