Instant Pot Mac and Cheese with Hidden Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A creamy, kid-friendly mac and cheese made in the Instant Pot with pureed carrots and cauliflower for added nutrition. This american-inspired kid friendly ready in about 25 minutes pairs elbow macaroni, water, peeled and chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 12 oz elbow macaroni
• 3 cups water
• 1 cup peeled and chopped carrots
• 1 cup chopped cauliflower florets
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk milk
• 3 cups shredded sharp cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Step 1: Place 12 oz elbow macaroni, 3 cups water, 1 cup peeled and chopped carrots, and 1 cup chopped cauliflower florets into the Instant Pot. Lock the lid and set to Manual high pressure for 4 minutes.
2. Step 2: Quick release the pressure when the timer ends, then drain the macaroni and vegetables, reserving 1/2 cup of the cooking water.
3. Step 3: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until the mixture bubbles and smells nutty.
4. Step 4: Slowly whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Add the drained vegetables to a blender and puree until smooth. Stir the puree into the sauce along with 3 cups shredded sharp cheddar cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika until the cheese fully melts and the sauce is creamy.
6. Step 6: Return the cooked macaroni to the sauce, toss gently to combine, adding reserved cooking water if needed for desired consistency, and serve warm.