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In the realm of comfort foods, few dishes rival the creamy, cheesy goodness of mac and cheese. This classic dish, beloved by both children and adults alike, has a way of warming the heart and satisfying even the most stubborn cravings. However, many traditional recipes fall short when it comes to incorporating healthy ingredients, often leading to a meal that, while delicious, lacks nutritional balance. Enter the Cheesy Veggie Delight Mac & Cheese—a delightful fusion of creamy textures and vibrant flavors that not only satisfies your cravings but also sneaks in a generous serving of vegetables.

Classic Macaroni and Cheese with Hidden Veggies

Discover a healthier twist on your favorite comfort food with Cheesy Veggie Delight Mac & Cheese. This innovative recipe combines the creamy, cheesy goodness of traditional mac and cheese with nutrient-rich vegetables like cauliflower and butternut squash. Perfect for families, it pleases picky eaters while sneaking in essential vitamins and minerals. Enjoy a deliciously satisfying meal that balances flavor and nutrition, making every bite a nutritious delight!
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Ingredients
  

2 cups elbow macaroni

1 cup cauliflower florets

1 cup butternut squash, diced

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

3 cups milk (whole or 2%)

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon Dijon mustard

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/4 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the veggies: Steam the cauliflower and butternut squash until tender, about 10 minutes. Once cooked, transfer them to a food processor and blend until smooth. Set aside.

    Cook the pasta: In a large pot of salted boiling water, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

      Sauté aromatics: In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.

        Make the cheese sauce: Slowly whisk in the milk, and bring to a simmer. Stir in the blended cauliflower and butternut squash, stirring well to combine.

          Add cheeses and seasonings: Reduce heat to low, then add the shredded cheddar and mozzarella, stirring until melted and gooey. Add Dijon mustard, salt, pepper, and smoked paprika. Mix until well combined.

            Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated.

              Optional breadcrumbs topping: If you like a crunchy topping, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, sprinkle breadcrumbs on top, and bake for 20 minutes until golden brown.

                Serve: Remove from the oven if baked. Garnish with freshly chopped parsley. Serve hot and enjoy your hidden veggie goodness in classic comfort!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6