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Cozy Cheesy Mini Pasta Recipe with Hidden Vegetables

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A comforting and easy mac and cheese dish featuring mini pasta shapes and hidden grated vegetables for added nutrition and subtle sweetness. Perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 8 ounces mini pasta shapes (like mini shells or elbow macaroni)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups milk (whole or 2%)
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • ½ cup carrot, peeled and finely grated
  • ½ cup zucchini, peeled and finely grated
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt (to taste)
  • ¼ teaspoon freshly ground black pepper
  • Pinch of smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of mini pasta and cook according to package instructions, usually 7-9 minutes, until just al dente. Drain and set aside.
  2. While pasta cooks, peel and finely grate ½ cup each of carrot and zucchini. Pat the zucchini dry with paper towels to avoid watery sauce.
  3. In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and bubbling slightly, whisk in 3 tablespoons all-purpose flour. Keep whisking for about 1-2 minutes to cook out the raw flour taste but don’t let it brown.
  4. Slowly pour in 2 ½ cups of milk, whisking constantly to keep the sauce smooth. Bring to a gentle simmer. It should thicken to coat the back of a spoon in about 5 minutes.
  5. Stir the grated carrot and zucchini into the sauce. Let them soften and meld into the sauce for about 3-4 minutes, stirring occasionally.
  6. Add ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning as needed. For a subtle smoky note, add a pinch of smoked paprika.
  7. Lower heat to medium-low and gradually stir in 1 ½ cups sharp cheddar and 1 cup mild cheddar, shredded. Stir gently until melted and smooth. Avoid overheating to prevent cheese from becoming grainy.
  8. Add the drained pasta to the cheese sauce, stirring gently to coat every mini pasta piece.
  9. Let the pasta sit on low heat for 2-3 minutes to thicken slightly and let flavors marry. If too thick, stir in a splash of milk.

Notes

Pat zucchini dry after grating to avoid watery sauce. Melt cheese slowly over medium-low heat to prevent graininess. Use gentle folding motion when combining pasta and sauce. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of milk.

Nutrition

Keywords: mac and cheese, cheesy pasta, hidden vegetables, comfort food, quick dinner, kid-friendly, mini pasta, easy recipe

Find it online: https://yumbelle.com/cozy-cheesy-mini-pasta-recipe-with-hidden-vegetables-easy-and-perfect/