One-Pot Creamy Macaroni and Cheese with Hidden Veggies

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A kid-friendly creamy macaroni and cheese made in one pot with pureed carrots and cauliflower for a nutritious twist. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs elbow macaroni, carrots, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1 cup chopped carrots
• 1 cup chopped cauliflower florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese shredded
• 4 oz cream cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook for 7 minutes until just al dente, then drain and set aside.
2. Step 2: In a medium saucepan, combine 1 cup chopped carrots and 1 cup chopped cauliflower florets with 1 cup water. Bring to a boil and simmer for 10 minutes until vegetables are very tender, then drain and puree until smooth.
3. Step 3: In the same large pot, melt 3 tbsp unsalted butter over medium heat, then whisk in 3 tbsp all-purpose flour and cook for 1 minute until it forms a smooth paste and smells slightly nutty.
4. Step 4: Gradually whisk in 3 cups whole milk, stirring constantly over medium heat until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Stir in the pureed vegetables, 2 cups shredded sharp cheddar cheese, 4 oz cream cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika until the cheese melts and the sauce is smooth.
6. Step 6: Add the cooked macaroni back into the pot and stir well to coat every piece with the cheesy vegetable sauce. Cook for 2 more minutes to heat through, then serve warm.