Easy, One-Pot Mac ‘n Cheese with Hidden Veggies

This easy, one-pot mac ‘n cheese is a family favorite at my house, even with the hidden veggies. When my kids see it on the menu, they do the happy dance. Truth be told, I do too. 😉 Easy, One-Pot Mac 'n Cheese with Hidden Veggies

Growing up, while most of my friends were chowing down on Kraft macaroni and “cheese,” I feasted on my mom’s homemade version full of whole wheat pasta (I wasn’t gf back then), goats milk fresh from a goat, shredded white cheddar cheese, and mustard. Of course I thought it was amazing (’cause it was), but whenever my friends came over for dinner and were served our delicious homemade mac ‘n cheese, they inevitably would push it around on their plates without trying it, saying something about how it “wasn’t orange.”

Seriously. Since when does orange = tasty? Unless you’re actually talking about an orange, or a cantaloupe, or a peach… which isn’t really orange either, I guess. But anyway, you get my point. 

Easy, One-Pot Mac 'n Cheese with Hidden VeggiesThankfully, my kids don’t understand the prevailing American thought that the color of your food makes it taste better or worse. When my 8-year old sees a box of fruit snacks at the grocery store, she announces to the world that they have food coloring it them. When she sees a box of cereal, it’s all about how much sugar is in it.

But back to the macaroni and cheese

Easy, One-Pot Gluten-Free Mac 'n Cheese, with Hidden Veggies | RaiasRecipes.comEven though my kids love their veggies, I’m all about hiding veggies in things. Sweet potatoes in chocolate pudding, turnip greens in quiche, etc. etc. This tasty version of my easy homemade mac ‘n cheese boasts cooked carrots and chicken broth! 

Easy, One-Pot Mac 'n Cheese with Hidden Veggies

Easy, One-Pot Mac 'n Cheese with Hidden Veggies
Free of gluten, eggs, and sugar.
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  1. 16 oz. gluten-free pasta (I used Tinkyada Brown Rice Elbows)
  2. 1/4 c. butter
  3. 2 T. tapioca starch
  4. 2 c. chicken broth, or whole milk
  5. 2 c. leftover cooked carrots
  6. 1 1/2 c. shredded cheddar cheese
  7. salt, to taste
  1. Bring water to boil in large pot.
  2. Cook pasta according directions.
  3. Meanwhile, puree cooked carrots and chicken broth in a blender until smooth.
  4. Shred cheese, if not using pre-shredded (I buy a brick and shred it myself - saves money!).
  5. When the pasta is done, turn off the heat, drain the pasta, and return it to the pot.
  6. Stir in the butter until melted, then sprinkle with tapioca starch.
  7. Stir in until pasta is coated, then pour in the sauce. Stir to coat, then add cheese.
  8. Stir until cheese is melted, then serve!
  1. Makes about 6 servings.
Raias Recipes http://raiasrecipes.com/
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