Vegetable-Loaded Mac and Cheese with Cauliflower Puree

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Classic mac and cheese enriched with creamy cauliflower puree and shredded carrots hidden in the cheese sauce for a nutritious twist. This American-inspired kid-friendly recipe, ready in about 35 minutes, pairs elbow macaroni, cauliflower florets, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 2 cups (about 200 g) cauliflower florets
• 1 large (about 120 g) carrot
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 2 oz cream cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp mustard powder

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 10 oz elbow macaroni and cook for 7-8 minutes until al dente, then drain.
2. Step 2: Meanwhile, steam 2 cups cauliflower florets and 1 large peeled carrot (cut into chunks) in a steamer basket over boiling water for 10-12 minutes until very tender.
3. Step 3: Transfer the steamed cauliflower and carrot to a blender or food processor, add 1/4 cup of the whole milk, and blend until very smooth.
4. Step 4: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 1-2 minutes to form a roux.
5. Step 5: Gradually whisk in the remaining 2 1/4 cups whole milk, stirring continuously until the sauce thickens and coats the back of a spoon, about 5 minutes.
6. Step 6: Stir in the cauliflower-carrot puree, 2 cups shredded sharp cheddar cheese, 2 oz cream cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp mustard powder. Stir gently until cheese melts and sauce is smooth.
7. Step 7: Add the drained macaroni to the cheese sauce and stir well to combine. Serve warm.