Kid-Friendly Baked Macaroni and Cheese with Hidden Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A creamy baked macaroni and cheese with pureed carrots and cauliflower blended into the cheese sauce, making it a nutritious and comforting meal for kids. This american-inspired kid friendly ready in about 50 minutes pairs (about 8 oz) elbow macaroni, medium, peeled and diced carrot, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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

• 2 cups (about 8 oz) elbow macaroni
• 1 medium, peeled and diced carrot
• 1 cup cauliflower florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk milk
• 2 cups shredded sharp cheddar cheese
• 2 oz cream cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 375°F. Cook 2 cups elbow macaroni in a large pot of salted boiling water for 7-8 minutes until al dente, then drain and set aside.
2. Step 2: Meanwhile, steam 1 medium diced carrot and 1 cup cauliflower florets until very tender, about 10 minutes. Puree the steamed vegetables with 1/4 cup milk until smooth.
3. Step 3: In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until bubbling and lightly golden.
4. Step 4: Gradually whisk in remaining 2 1/4 cups milk plus the vegetable puree, stirring constantly until thickened and smooth, about 5 minutes.
5. Step 5: Remove from heat and stir in 2 cups shredded sharp cheddar cheese and 2 oz cream cheese until melted and creamy. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
6. Step 6: Combine the cheese sauce with the cooked macaroni and transfer to a greased 9x9-inch baking dish.
7. Step 7: Toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil and sprinkle evenly on top. Bake uncovered for 20 minutes until golden and bubbly. Let cool slightly before serving.