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Veggie Packed Mac-N-Cheese

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Veggie Packed Mac-N-Cheese

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Course: Main Course
Cuisine: American
Keyword: mac n cheese, pasta, squash, vegetarian, Veggies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 431kcal


  • 8 ounce elbow noodles
  • 1 medium squash, summer
  • 1/2 cup water
  • 1 tablespoon butter, unsalted
  • 1 tablespoon flour, all-purpose
  • 1/2 cup milk
  • 1/8 cup cream cheese, low fat
  • 1 teaspoon salt
  • 1/4 cup cheddar cheese, shredded

Serve With

  • 4 cup broccoli, florets
  • 4 medium orange


  • Cook elbow noodles according to package directions; drain and set aside.
  • Chop summer squash into large chunks. Add squash and water to a small saucepan. Cover and cook over low heat until squash is soft. Puree in a blender or food processor and set aside until ready to use.
  • Melt butter in a large skillet over medium. Add flour and stir constantly for 3-4 minutes or until thick and bubbly (be careful not to burn). Add milk and stir until it bubbles again. Stir in 1/2 cup summer squash puree. Add cream cheese and salt, mix until smooth and well-combined.
  • Add noodles to your thickened cheese sauce. Top with shredded cheddar cheese or any other favorite cheese.
  • Serve with raw broccoli and orange slices on the side.
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Calories: 431kcal | Carbohydrates: 75g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 701mg | Fiber: 11g | Sugar: 6g

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