“Hide the Veggies” Macaroni & Cheese

Picky Eater Approved

Prep: 15 Min | Cook: 30 Min

Finding it hard to get in those veggies? Try this vitamin and mineral-packed alternative mac and cheese.



2 cups Carrots, Peeled and Chopped (About 4 Medium Carrots or Try Butternut Squash)
1/2 tsp Salt
8 oz Whole Grain Elbow Noodles
2 oz Cream Cheese
1 ¼ cup Low-Fat Sharp Cheddar Cheese
1/2 tsp of Paprika


  1. Steam and mash carrots, or steam and puree in a blender. Transfer mixture to a small saucepan and bring to a boil.
  2. Meanwhile, cook pasta according to the package directions, being careful not to overcook. Reserve 1/2 cup of cooking liquid, and drain pasta.
  3. Return pasta to the pot and add carrot puree, 1/2 teaspoon of salt, and reserved cooking fluid. Cook over medium heat for about 5 minutes—until sauce is thickened and pasta is coated. Stir in cream cheese, 1 cup of cheddar cheese, and paprika (if desired); stir until melted. Season with salt and pepper.
  4. Transfer to a medium baking dish and top with remaining cheese. Broil, on high, for 3-5 minutes, or until cheese is melted and browned.

Nutrition Facts

Servings: 4

Amount per Serving

Calories: 390

Total Fat: 15g

Sodium: 620mg

Total Carbohydrate: 50g

- Dietary Fiber: 2g

- Sugars: 3g

Protein: 19g

Vitamin A: 230%

Calcium: 30%

Iron: 15%

Manganese: 90%

Selenium: 60%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.