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In the quest for healthier family meals, sneaky veggie recipes have emerged as a brilliant strategy to incorporate nutritious vegetables without sacrificing flavor. This is especially true for classic comfort foods like baked mac and cheese, a dish that has a special place in many hearts. This recipe for Sneaky Veggie Baked Mac & Cheese takes a beloved favorite and infuses it with hidden vegetables, making it not just a delicious meal, but also a nutritious one. Whether you’re a parent trying to get your kids to eat their greens, or simply someone looking to enjoy a hearty dish with a healthful twist, this recipe is sure to please.

Baked Macaroni and Cheese with Hidden Veggies

Discover the secret to healthier family meals with this Sneaky Veggie Baked Mac & Cheese recipe! Packed with hidden zucchini, carrots, and peas, this comforting dish offers all the cheesy goodness you love while sneaking in nutritious veggies. Perfect for picky eaters, it combines creamy cheeses and al dente pasta for a satisfying bite. Try it for a delicious dinner that's both indulgent and guilt-free, and watch your family enjoy their greens without a second thought!
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Ingredients
  

8 oz elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 cup milk

1/2 cup heavy cream

1/4 cup plain Greek yogurt

1 small zucchini, finely grated

1 small carrot, finely grated

1/2 cup frozen peas, thawed

3 tbsp unsalted butter

3 tbsp all-purpose flour

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1/2 cup breadcrumbs (optional, for topping)

1/4 cup grated Parmesan cheese (optional, for topping)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it's hot and ready for baking.

    Cook the Macaroni: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Once done, drain the pasta and set it aside in a large mixing bowl.

      Prepare the Hidden Veggies: While the pasta cooks, prepare the sneaky veggies! Grate the zucchini and carrot finely. In a medium bowl, combine the grated zucchini, grated carrot, and thawed peas, mixing well.

        Create the Cheese Sauce: In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour, cooking for about 2 minutes to create a roux. Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps. Keep whisking until the mixture thickens, approximately 4-5 minutes.

          Incorporate the Cheeses: Remove the saucepan from heat, then add in the shredded cheddar and mozzarella cheeses. Stir until the cheeses melt and the sauce is creamy and smooth. Mix in the Greek yogurt, garlic powder, onion powder, and season with salt and pepper to taste for flavor.

            Combine Everything: Pour the creamy cheese sauce over the cooked macaroni in the mixing bowl. Gently fold in the prepared hidden veggies, ensuring everything is well mixed and coated in the sauce.

              Transfer to a Baking Dish: Grease a 9x13 inch baking dish and pour the macaroni and cheese mixture into it, spreading it evenly.

                Optional Topping: For an extra crispy topping, mix the breadcrumbs with the grated Parmesan cheese in a small bowl. Sprinkle this mixture evenly over the macaroni and cheese if you’re using it.

                  Bake to Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

                    Serve and Enjoy: Allow the baked mac & cheese to cool for a few minutes before serving. Enjoy this comforting dish packed with hidden veggies and delicious cheesy goodness!

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                        Presentation Tips: For an appealing presentation, serve portions in individual bowls, garnished with a sprinkle of fresh parsley or chili flakes for a pop of color and a hint of heat.