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Finished veggie mac and cheese in a white serving dish with a gold fork in it.
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5 from 3 votes

Veggie Mac and Cheese

By: Min Kwon | MJ and Hungryman
This veggie mac and cheese has become a fast favorite in our house - satisfying, kid-approved, and loaded with wholesome ingredients. Whether you're aiming to add more veggies or just need a cozy, crowd-pleasing meal, this recipe delivers.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
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Equipment

Ingredients 

Vegetables

  • 1 medium sweet potatoes, peeled and diced
  • 1 medium cauliflower, chopped
  • 1 red bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 tablespoon oil
  • 1/2 teaspoon salt

Cheese sauce

  • 1 cup milk of choice
  • 2 teaspoons garlic powder
  • 2 teaspoons dijon mustard, see note
  • 2 teaspoons cornstarch or arrowroot starch
  • 2 cups shredded cheddar cheese
  • 16 ounce elbow macaroni pasta

Instructions 

  • Roast the Vegetables – Preheat oven to 400°F (200°C). Toss sweet potato, cauliflower, onion, and red bell pepper with oil and season with salt. Spread on a baking sheet and roast for 30-35 minutes, until softened.
  • Cook the Pasta – While the veggies roast, cook pasta according to package directions. Save 1 cup of pasta cooking water before draining.
  • Blend the Sauce – Once the vegetables are done, transfer them to a blender. Add Dijon mustard, garlic powder, cornstarch, milk, and shredded cheese. Blend until smooth.
  • Heat the Sauce – Pour the sauce into the pot used for cooking pasta. Heat over medium-low, stirring until warmed through.
  • Combine – Add the cooked pasta to the sauce and toss to coat. Use the reserved pasta water, a little at a time, to thin the sauce to your desired consistency. Season with additional salt and black pepper to taste. Enjoy warm!

Notes

  • If serving to a baby or toddler, you can leave out the Dijon mustard and black pepper. My daughter doesn’t like anything spicy, so we always set aside a portion for her before adding any seasonings to the rest.
  • Make It Ahead – You can roast the veggies in advance and store them in the fridge for up to 3 days. When ready, just blend and heat!
  • Save that pasta water! It’s the key to loosening up your sauce without making it watery. Add a little at a time until the sauce is just right.
  • Blend thoroughly. If your blender struggles with thicker sauces, add a splash more milk to get things moving.

Nutrition

Calories: 535kcal | Carbohydrates: 74g | Protein: 20g | Fat: 19g | Sodium: 567mg | Potassium: 587mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6410IU | Vitamin C: 74mg | Calcium: 356mg | Iron: 2mg
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