Creamy Zucchini and Cauliflower Mac and Cheese

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

A creamy mac and cheese loaded with pureed zucchini and cauliflower to deliver vegetables in a smooth, cheesy sauce that kids love. This American-inspired kid-friendly recipe (vegetarian), ready in about 35 minutes, pairs elbow macaroni, zucchini, cauliflower 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 medium (about 7 oz) zucchini
• 1 1/2 cups cauliflower florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese shredded
• 1/2 cup Parmesan cheese grated
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 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 boil. Add 10 oz elbow macaroni and cook for 7-8 minutes until just al dente; drain and set aside.
2. Step 2: Chop 1 medium zucchini and 1 1/2 cups cauliflower florets into small pieces. Steam over boiling water for 8-10 minutes until tender.
3. Step 3: Transfer steamed zucchini and cauliflower to a blender or food processor. Add 1/4 cup of the milk and blend until completely smooth.
4. Step 4: In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until golden and bubbling.
5. Step 5: Gradually whisk in the remaining 1 3/4 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
6. Step 6: Stir the pureed vegetable mixture into the sauce. Add 2 cups shredded sharp cheddar cheese, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Stir until cheese melts and sauce is smooth.
7. Step 7: Fold the cooked macaroni into the cheese sauce until fully coated. Serve immediately for creamy mac and cheese with hidden veggies.