What would my Tiny Tastebuds, Big Opinions series be without including my boys’ favorite food… mac and cheese!? But of course, I had to give it a healthy upgrade (one that my picky kids wouldn’t even detect), and that’s how this Triple Veggie Mac and Cheese was born!
It’s creamy, cheesy, and packed with hidden veggies thanks to roasted butternut squash, cauliflower, and carrots that blend right into the sauce. I also added protein-rich bone broth and plenty of real cheddar cheese for that classic mac and cheese flavor we all know and love. It’s an easy, comforting, family-friendly dinner that sneaks in extra nutrition without sacrificing any of the deliciousness! You can easily make it gluten-free by using a gluten-free pasta or boost the protein by using my family’s favorite noodles that are naturally protein-rich. Either way, you and your picky kids will love this recipe!
Why You’ll Love This Triple Veggie Mac and Cheese
- Packed with hidden veggies: Butternut squash, cauliflower, and carrots blend into a creamy sauce, adding extra nutrients without an overpowering veggie flavor.
- Kid-friendly: All the creamy, cheesy goodness of classic mac and cheese, with a healthier twist.
- Made with simple ingredients: No powdered cheese packets or complicated ingredients, just real veggies, cheddar cheese, and a few pantry staples.
- Extra protein: Bone broth and cheddar add protein, and you can easily boost it further with a protein-rich pasta.
- Easy to make gluten-free: Just use your favorite gluten-free pasta!
- Great for the whole family: A comforting dinner that both kids and adults can enjoy.
Ingredients
serves 4-6
12 oz elbow macaroni or shells (gluten-free, if desired) – I used these
1 cup butternut squash, peeled and cubed
1 cup cauliflower florets
1 medium carrot, chopped
¼ small yellow onion, roughly chopped
1 tbsp avocado oil or avocado oil spray
½ tsp garlic powder
¼ tsp sea salt, plus more to taste
¼ cup chicken bone broth, plus extra to thin sauce
½ cup whole milk
½ tsp Dijon mustard
1½ cups freshly shredded sharp cheddar cheese
Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 400°F. Add the butternut squash, cauliflower, carrot, and onion to a parchment-lined baking sheet.
- Drizzle or spray with avocado oil and season with garlic powder, salt, and pepper. Toss to coat and roast for 25–30 minutes (tossing halfway through), or until the vegetables are fork-tender and lightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Transfer the roasted vegetables to a high-speed blender along with the chicken bone broth, milk, and Dijon mustard. Blend until completely smooth and creamy.
- Pour the blended vegetable sauce into a large pan (or use your pasta pot for less dishes) over low heat. Stir in the shredded cheddar cheese until melted and creamy.
- Add the cooked pasta into the sauce and stir until the pasta is evenly coated.
- If the sauce is too thick, stir in an extra ¼-½ cup bone broth until you reach your desired consistency.
- Season with additional salt and pepper to taste. Enjoy!
How to Store and Reheat
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3–4 days.
To reheat, add a splash of milk or bone broth and warm gently in a saucepan over low heat or in the microwave. Add more liquid as needed. The pasta will absorb some of the sauce as it sits, so adding a little liquid when reheating helps bring back that creamy consistency.
More Kid-Friendly Dinner Ideas
If you’re always looking for ways to make healthy dinners a little more exciting for your kids, be sure to check out my Tiny Tastebuds, Big Opinions series! It’s all about finding that sweet spot between nutritious meals that we can feel good about serving our kids, and delicious food that they actually want to eat.
And if you make this Triple Veggie Mac and Cheese, I’d love to hear what your little taste testers think!
