Veggie-Loaded Mac and Cheese with Cauliflower and Sweet Potato

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

A creamy mac and cheese that sneaks in pureed cauliflower and sweet potato for extra nutrition without sacrificing comfort. This American-inspired kid-friendly recipe, ready in about 50 minutes, pairs elbow macaroni, cauliflower florets, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 10 oz elbow macaroni
• 2 cups cauliflower florets
• 1 medium, peeled and cubed sweet potato
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 2 cups sharp cheddar cheese shredded
• 2 oz cream cheese
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

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

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. Drain and set aside.
2. Step 2: In a medium pot, steam 2 cups cauliflower florets and 1 medium peeled cubed sweet potato until very tender, about 10 minutes. Transfer to a blender and puree until smooth; set aside.
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 minute until bubbling but not browned.
4. Step 4: Gradually whisk in 2 1/2 cups whole milk and continue whisking until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
5. Step 5: Remove sauce from heat and stir in 2 cups shredded sharp cheddar cheese, 2 oz cream cheese, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper until smooth.
6. Step 6: Fold in the pureed cauliflower and sweet potato mixture along with the cooked macaroni, stirring to combine evenly.
7. Step 7: Preheat oven to 375°F. Transfer mac and cheese to a greased 9x9 inch baking dish.
8. Step 8: Toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil and sprinkle evenly over the top. Bake for 20 minutes until the topping is golden and crispy.
9. Step 9: Let rest for 5 minutes before serving to thicken up the sauce.