{Nourished Kids} Hidden Veggies Mac N’ Cheese

It seems that around every corner on the internet there is a recipe about hiding vegetables in the meals that you make for your kids. Although this recipe does hide veggies (an added bonus!), it’s really a way to use your leftovers! We all could use a little inspiration with re-using leftovers and getting healthy vegetables into our kids.





Hidden Leftover Veggie Mac-n-Cheese

Written By: Stefanie Gates, PreviMedica Culinary Advisor

Makes: 4 servings


  • `1 cup roasted butternut squash (bonus if it’s leftover from a previous dinner!)
  • 1 cup roasted cauliflower (bonus if it’s leftover from a previous dinner!)
  • 1 tsp. garlic, minced
  • ½ cup chicken broth (unsalted)
  • 2/3-3/4 cup milk (I used whole)
  • 1 cup shredded mild cheddar cheese (you can use any type you’d like)
  • 2-3 tbsp. grated Parmesan cheese (or more if desired)
  • ½ tsp. Himalayan salt
  • 1 tsp. olive oil
  • 2 cups cooked whole grain elbow macaroni


  1. In a medium sized saucepan, heat olive oil over medium high heat and add garlic. Saute for one minute.
  2. Stir in cauliflower and butternut squash and heat through. Pour in broth and milk and using an immersion blender, blend until the mixture is smooth.  (You may need to add more broth or milk to thin as needed.  It depends on your taste.)
  3. Heat the puree until you start to see bubbles coming through and it’s heated through. Turn the heat down to low and stir in the cheese.  Stir until it’s melted.  Don’t let the mixture simmer or the cheese will separate.
  4. To finish, stir in the Parmesan cheese and taste. Add the salt as needed.  Mix with pasta.
  5. Serve warm.





Stefanie Gates, chef, is a regular contributor to our blog and culinary advisor for PreviMedica. She enjoys developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. Her main recipe tester is her 23 month old son.  You can learn more about her here.


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