This was my attempt at getting my toddler to eat his vegetables. It is a hit with both kids and adults alike. The vegetables are well hidden, yet they add additional flavor to the mac & cheese. Can be served as a stovetop dish, or baked.
Hide the Veggies Mac & Cheese
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| Serves | 12 |
| Prep time | 20 minutes |
| By author | Dish Ditty |
Ingredients
- 2 tablespoons Flour
- 3 tablespoons Butter
- 1 cup Onions (diced small)
- 1/2 cup Orange Bell Pepper (diced small)
- 1/2 cup Carrots (shredded small/thin)
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 1/2 cup Milk
- 1.5lb Mixed Cheeses (Velveeta, Sharp, Colby Jack, or Mozzarella: your choice)
- 1.5lb Macaroni (Cooked to package directions)
- 1/2 cup Breadcrumbs
Note
You can use any cheese, but I usually do a mix of Velveeta, Extra Sharp Cheddar, and Monterey Jack.
Directions
| Step 1 | |
 In large saucepan, cook the onions, orange peppers, and carrots in butter on medium heat until all the vegetables are soft and the onions are translucent. | |
| Step 2 | |
 Add the flour and cook for about 2-3 minutes. | |
| Step 3 | |
 Slowly stir in the flour, mixing well, and cook until bubbly. | |
| Step 4 | |
 Stir in the cheese and cook, stirring constantly, until melted. | |
| Step 5 | |
 Pour the cheese sauce over the cooked macaroni noodles and stir well to combine. | |
| Step 6 | |
| You can serve it as is. Or, put it in a casserole dish sprayed with pam, add some breadcrumbs. Bake at 350 degrees for about 45 minutes. | |
