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Creamy Hidden Veggie Mac and Cheese Recipe with Crispy Topping Easy and Best

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A creamy mac and cheese recipe that cleverly hides steamed vegetables in the cheese sauce, topped with a crispy buttery breadcrumb crust. Perfect for family dinners and picky eaters, delivering comfort food with added nutrition.

Ingredients

Scale
  • 8 ounces elbow macaroni (225 g)
  • 1 cup steamed cauliflower florets (about 100 g)
  • 1/2 cup steamed carrots, chopped (about 60 g)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (480 ml), warmed
  • 2 cups sharp cheddar cheese, shredded (200 g)
  • 1/2 cup mozzarella cheese, shredded (50 g)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs (100 g)
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of salt

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package directions (usually about 7-8 minutes) until al dente. Drain and set aside. Save 1/4 cup of pasta water in case the sauce needs thinning.
  2. While pasta cooks, steam 1 cup cauliflower florets and 1/2 cup chopped carrots until tender (about 8-10 minutes).
  3. Transfer steamed veggies to a blender or food processor. Add 1/4 cup of the warmed milk and blend until completely smooth. Add more milk if puree is too thick.
  4. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour and cook for about 1 minute until slightly golden.
  5. Gradually whisk in the remaining 1 3/4 cups warm milk and the veggie puree. Stir constantly to prevent lumps, cooking until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
  6. Remove the sauce from heat and stir in 2 cups shredded sharp cheddar, 1/2 cup shredded mozzarella, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, and pepper. Stir until cheese melts smoothly. Adjust seasonings as needed.
  7. Fold the cooked macaroni gently into the cheese sauce, ensuring every piece is coated. Add reserved pasta water if sauce is too thick.
  8. In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1/4 teaspoon smoked paprika (optional), and a pinch of salt until evenly coated.
  9. Pour the mac and cheese mixture into a greased 9×9-inch (23×23 cm) baking dish. Evenly sprinkle the breadcrumb mixture on top.
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the topping is golden brown and crisp.
  11. Let the mac and cheese rest for 5 minutes before serving.

Notes

Warm the milk before adding to the roux to prevent lumps. Puree veggies thoroughly for a smooth sauce. Toast breadcrumbs in melted butter before baking for best crunch. Let the dish rest after baking to thicken the sauce. Watch the topping closely in the last 5 minutes to avoid burning. Variations include dairy-free, gluten-free, adding protein, or swapping veggies.

Nutrition

Keywords: mac and cheese, hidden veggies, creamy mac and cheese, crispy topping, comfort food, family dinner, kid-friendly, cheesy pasta

Find it online: https://sparklespoon.com/creamy-hidden-veggie-mac-and-cheese-recipe-with-crispy-topping-easy-and-best/