Cheesy Hidden Cauliflower and Broccoli Mac and Cheese

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Classic macaroni and cheese enriched with pureed cauliflower and broccoli for a creamy, veggie-packed twist that kids love. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs elbow macaroni, cauliflower florets, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz elbow macaroni
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 4 oz cream cheese, softened
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 10 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
2. Step 2: Meanwhile, steam 1 cup cauliflower florets and 1 cup broccoli florets in a steamer basket over boiling water for 8-10 minutes until very tender.
3. Step 3: Transfer steamed cauliflower and broccoli to a blender and add 1/2 cup whole milk. Blend until completely smooth, then set aside.
4. Step 4: In a large saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until lightly golden and bubbling.
5. Step 5: Gradually whisk in remaining 2 cups whole milk and continue whisking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Stir in the pureed vegetables, 2 cups shredded cheddar cheese, 4 oz cream cheese, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Stir until cheeses are melted and sauce is smooth.
7. Step 7: Fold in the cooked macaroni until fully coated with the cheese and veggie sauce.
8. Step 8: Serve immediately for creamy mac and cheese, or transfer to a baking dish, sprinkle with extra cheese and bake at 350°F for 15 minutes for a baked version.