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small pots of hidden vegetable macaroni cheese

Hidden vegetable mac and cheese

Mandy Mazliah
This three hidden vegetable mac and cheese recipe contains sweet potato, butternut squash and cauliflower and is perfect for picky eaters. In my opinion it tastes even better than regular mac 'n' cheese.
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine International
Servings 4


  • 1 medium sweet potato around 200g, peeled and diced
  • 200 g chunk of butternut squash peeled and diced
  • 200 g cauliflower broken into smallish florets
  • 25 g butter
  • 1 tbsp plain flour
  • 500 ml milk
  • 100 g cheddar cheese
  • 200 g macaroni or other pasta shape
  • Salt and pepper to taste
  • 50 g breadcrumbs


  • Place the sweet potato, butternut squash and cauliflower together in a steamer and steam for 10-15 minutes until soft.
  • Bring a large pan of boiling water to the boil, add 200g macaroni and cook for 10 minutes or so, until just soft. I don't usually salt the water when I'm cooking for the kids but feel free to if you want.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Melt 25g butter in a small saucepan. Stir through 1 tbsp flour and whisk in 500ml milk. Bring to the boil, then reduce the heat and cook, stirring often, for around five minutes. Don't worry about the sauce thickening too much as you want it to be on the runny side for macaroni cheese.
  • Remove from the heat and add 100g grated cheddar cheese. Stir until melted.
  • Add the cooked vegetables to the sauce and blend until smooth. Season to taste with salt and pepper if desired.
  • Add the cooked pasta and mix well. If you like you can serve it like this or if you prefer then transfer to an ovenproof dish, sprinkle over 50g breadcrumbs and grate a little more cheese over the top. Cook in the pre-heated oven for 20 minutes or until bubbling and the top is golden.
Keyword vegetable mac and cheese
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