Creamy Zucchini and Cauliflower Mac and Cheese
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 (vegetarian) ready in about 35 minutes pairs elbow macaroni, medium (about 7 oz) 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: Fold the cooked macaroni into the cheese sauce until fully coated. Serve immediately for creamy mac and cheese with hidden veggies.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Zucchini and Cauliflower Mac and Cheese take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Zucchini and Cauliflower Mac and Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep elbow macaroni from drying out.
Can I substitute ingredients in Creamy Zucchini and Cauliflower Mac and Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Zucchini and Cauliflower Mac and Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Zucchini and Cauliflower Mac and Cheese vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
