Cheesy Mac 'N Vegetables


Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes


Macaroni and cheese is one of those kid friendly comfort foods that everyone loves! So how about making it healthy, and filling it with vegetables? You can't go wrong with this recipe! It's been kid-tested, and picky adult-tested, with 98% positive response! You can hardly tell it isn't real cheese! So now that I've got you all curious... here's the recipe!


2 qt
Water (for cooking pasta)
2 c
elbow pasta (gluten free or whole wheat)
2 t
2 c
carrots (sliced)
2 c
cauliflower (or broccoli, zucchini, yellow squash, etc.)
1⁄2 c
13 oz
coconut milk (1 can)
1⁄4 c
Nutritional Yeast (optional)
4 oz
pimento (or 1/2 large red pepper)
1 T
onion powder
2 t
1 T
lemon juice (optional)
1 c
Water (use to rinse blender)


I like to use the Tinkyada brown rice pasta because it's gluten-free and tastes amazing! You can use either their elbows or their fusilli and it's amazing!


BOIL your two quarts of water, add the pasta and salt, and cook until noodles are tender (not mushy).

DRAIN, rinse in cool water, and set aside.

CHOP your carrots and steam them 5 minutes. 

CUT the other veggies and add them to the carrots, and steam 5 more minutes or until just getting soft.

POUR veggies into a bowl of cold water or better yet, ice water, to cool them down immediately.

DRAIN and set aside in a bowl with the noodles.

BLEND the cashews, coconut milk, and remaining ingredients (except the cup of water) until very smooth.

POUR into kettle and use your cup of water to rinse out the blender.

ADD the water to kettle and boil for a few minutes until thick and creamy, stirring constantly. (Shouldn't take more than 3-5 minutes)

POUR "cheese" sauce into vegetables and pasta and stir gently.

SERVE warm, or refrigerate for later use. No baking necessary unless reheating.