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- 2 cups elbow macaroni - 1 cup cauliflower florets - 1 cup shredded carrots - 1 cup sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 2 cups whole milk - 3 tablespoons butter - 3 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (optional, for topping)

Homestyle Mac and Cheese with Hidden Veggies

Transform your comfort food cravings with this Cheesy Veggie Delight, a mac and cheese recipe that blends creamy, cheesy goodness with hidden vegetables. Packed with nutritious cauliflower and sweet carrots, this dish is perfect for picky eaters, making healthy eating fun and appealing for the whole family. Easy to prepare and deliciously satisfying, it's ideal for family dinners, potlucks, or cozy nights in. Enjoy guilt-free comfort with every bite!
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Ingredients
  

8 oz elbow macaroni

1 cup cauliflower florets, steamed and puréed until smooth

1 cup carrots, steamed and finely grated

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

2 cups whole milk

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon mustard powder

Salt and freshly ground black pepper to taste

½ cup breadcrumbs (optional, for a crispy topping)

2 tablespoons olive oil (optional, for breadcrumb topping)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta well and set aside.

    Prepare the Vegetables: Steam the cauliflower florets in a steamer basket until they are very tender, about 5-7 minutes. Transfer the cooked cauliflower to a blender and purée until completely smooth. In a separate bowl, grate the steamed carrots and set aside.

      Make the Cheese Sauce: In a large saucepan over medium heat, melt the unsalted butter. Once melted, add the flour and whisk continuously for about 1-2 minutes to form a smooth roux, ensuring it doesn't brown.

        Add the Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps from forming. Continue whisking until the sauce thickens and coats the back of a spoon, which should take about 5 minutes.

          Incorporate Cheese and Vegetables: Lower the heat to low, then add the shredded sharp cheddar cheese, mozzarella cheese, garlic powder, onion powder, mustard powder, salt, and freshly ground black pepper. Stir the mixture until the cheeses are completely melted and well combined.

            Combine Ingredients: Add the puréed cauliflower and grated carrots into the cheese sauce, mixing thoroughly until everything is well incorporated. Finally, fold in the cooked elbow macaroni, stirring gently until the pasta is evenly coated in the rich, veggie-infused cheese sauce.

              Optional Crispy Topping: If you prefer a crispy topping, preheat your oven to 350°F (175°C). In a small bowl, mix the breadcrumbs with the olive oil until the breadcrumbs are evenly coated. Transfer the macaroni and cheese mixture to a greased baking dish, sprinkle the breadcrumb mixture evenly over the top, and bake in the preheated oven for 20-25 minutes or until the top is golden brown and crunchy.

                Serve: Once baked (if opting for the crispy topping), allow the dish to cool for about 5 minutes before serving. Dish out generous portions and enjoy this comforting, homestyle mac and cheese enriched with hidden veggies!

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve in individual bowls and sprinkle with chopped fresh parsley for a pop of color before serving. Enjoy with a side salad for a well-rounded meal!