One-Pan Mac and Cheese with Hidden Veggies

Ingredients

Pasta & Sauce

• 2 cups elbow macaroni (uncooked)

• 3 cups milk

• 1 cup water

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• 2 tbsp butter

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

Hidden Veggie Purée

• 1 cup steamed cauliflower florets

• 1 cup steamed carrots

• ½ cup steamed butternut squash (or sweet potato)

Instructions

1. Blend the veggies:
   In a blender, puree cauliflower, carrots, and squash with ¼ cup water or milk until smooth. Set aside.

2. Cook everything in one pan:
   In a large skillet or pot, add uncooked pasta, milk, water, butter, garlic powder, onion powder, salt, and pepper.

3. Simmer:
   Cook on medium, stirring often, until pasta is tender and the liquid thickens (about 10–12 minutes).

4. Add cheese & veggie puree:
   Stir in the cheddar, mozzarella, Parmesan, and the hidden veggie puree. Mix until creamy and smooth.

5. Thicken:
   Let simmer 2 more minutes until cheese melts and sauce is silky.

6. Serve:
   Top with extra cheese or parsley if desired.

Cooking Time

• Prep: 10 minutes

• Cook: 15 minutes

• Total: 25 minutes

Calories (Approx.)

300–350 calories per serving (depending on cheese amount).