Vegetable-Infused Mac and Cheese with Cauliflower and Carrots

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A creamy mac and cheese that sneaks in pureed cauliflower and carrots for extra nutrition without compromising the classic cheesy flavor kids love. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs elbow macaroni, cauliflower florets, chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 5, 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 1/2 cups cauliflower florets
• 1 cup chopped carrots
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 4 cups for boiling pasta and veggies water

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Bring 4 cups of salted water to a boil in a large pot. Add 10 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
2. Step 2: In the same pot, add 1 1/2 cups cauliflower florets and 1 cup chopped carrots to boiling water. Cook for 10 minutes until vegetables are very tender, then drain.
3. Step 3: Transfer the cooked cauliflower and carrots to a blender or food processor and puree until smooth, adding 1/4 cup of milk if needed to achieve a creamy consistency.
4. Step 4: In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until the mixture bubbles and turns a pale golden color.
5. Step 5: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
6. Step 6: Stir the pureed cauliflower and carrots into the sauce. Add 2 cups shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Stir until all cheese is melted and the sauce is smooth.
7. Step 7: Combine the cheese sauce with the drained macaroni, stirring well to coat every piece with the hidden veggie cheese sauce. Serve immediately while warm.