Oven-Baked Macaroni with Cheddar and Hidden Veggie Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A kid-friendly baked macaroni and cheese featuring a creamy cheddar sauce enriched with pureed carrots and cauliflower for added nutrition and smooth texture. This American-inspired kid-friendly recipe, ready in about 50 minutes, pairs elbow macaroni, carrot, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 8 oz (about 2 cups) elbow macaroni
• 1 medium, peeled and chopped carrot
• 1 cup, chopped cauliflower florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk milk
• 2 cups shredded sharp cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/3 cup breadcrumbs
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook 8 oz elbow macaroni in boiling salted water for 7-8 minutes until al dente, then drain and set aside.
2. Step 2: Steam 1 medium chopped carrot and 1 cup chopped cauliflower florets until very tender, about 10 minutes. Transfer to a blender or food processor and puree until smooth.
3. Step 3: In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until bubbling but not browned.
4. Step 4: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
5. Step 5: Stir the pureed vegetables into the sauce, then add 2 cups shredded sharp cheddar cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Stir until the cheese melts and the sauce is smooth.
6. Step 6: Combine the cooked macaroni with the cheese-vegetable sauce and pour into a greased 9x9-inch baking dish.
7. Step 7: Toss 1/3 cup breadcrumbs with 1 tbsp olive oil and sprinkle evenly over the top.
8. Step 8: Bake uncovered for 20-25 minutes until the top is golden brown and the sauce is bubbly. Let cool for 5 minutes before serving.