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When it comes to comfort food, few dishes evoke as much nostalgia or satisfaction as macaroni and cheese. This beloved staple has been a cherished part of culinary traditions across the globe for centuries, adored for its creamy texture and rich flavors. From its origins in Italy to its ascent as a quintessential American dish, mac and cheese has become synonymous with cozy family dinners and potluck gatherings. However, as our understanding of nutrition evolves, many are seeking ways to adapt this classic recipe to incorporate healthier ingredients without sacrificing the indulgent taste we all love.

Classic Mac and Cheese with Hidden Veggies

Indulge in the ultimate comfort food with this upgraded Comfort Classic Mac and Cheese recipe! Discover how to blend traditional creamy cheese sauce with hidden veggies like cauliflower and butternut squash for extra nutrition without compromising on flavor. This heartwarming dish is perfect for family gatherings or cozy nights in. Learn step-by-step instructions to master a velvety cheese sauce, flavorful toppings, and tips to elevate this beloved classic into a healthier version that everyone will love.
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Ingredients
  

8 oz elbow macaroni

2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups sharp cheddar cheese, shredded

1 cup cauliflower, finely grated (or pureed)

1 cup butternut squash, finely grated (or pureed)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1/2 cup breadcrumbs (optional for topping)

2 tablespoons olive oil (optional for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Veggies: If using raw cauliflower and butternut squash, steam them until tender. Then, finely grate them or puree them in a blender until smooth. If you prefer, you can simplify this by using pre-packaged veggie purees.

      Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 2 minutes to create a roux. Gradually add the milk while continuing to whisk until smooth and thickened.

        Add Cheese and Veggies: Reduce the heat to low and add the shredded cheddar cheese, grated cauliflower, and butternut squash. Stir until the cheese is fully melted and the mixture is smooth. Season with garlic powder, onion powder, salt, and pepper.

          Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to combine, ensuring all pasta is coated.

            Optional Topping: If you’d like a crispy topping, preheat your oven to 350°F (175°C). In a small bowl, mix breadcrumbs with olive oil until coated. Place the mac and cheese in an oven-safe dish, sprinkle the breadcrumb mixture evenly on top, and bake for 15-20 minutes until golden and bubbly.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped parsley and serve warm. Enjoy your deliciously enhanced classic!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4