Cheesy Mac with Squash, Carrot, or Cauliflower

Cheesy Mac with Veggie Puree
Servings: 12 Prep 25 mins Total Time 1 hr 25 mins


  • 2 cups squash, carrot, or cauliflower puree (or a combination)
  • 2 cups whole milk
  • Pinch of nutmeg
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 1 cup grated Cheddar cheese
  • 1/2 cup ricotta cheese
  • 4 tablespoons panko breadcrumbs
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Make It

1. Preheat oven to 375 degrees. Lightly grease an 8-inch square baking dish.

2. Combine vegetable puree, milk, nutmeg, salt, and pepper in a large bowl. Stir to combine.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook about 8 minutes, following package directions. Drain and transfer to bowl with vegetable mixture. Stir in cheddar and ricotta.

4. Transfer noodle mixture to prepared dish. In a small bowl, combine breadcrumbs, oil and remaining tsp of salt; sprinkle evenly over noodle mixture.

5. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 243, Fat, total (g): 8, sat. fat (g): 4, carb. (g): 33, fiber (g): 2, sugar (g): 4, pro. (g): 10, sodium (mg): 298, calcium (mg): 149, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.