Blender Mac and Cheese
Warm, creamy, and a little bit veggie-packed – this Blender Mac and Cheese is the easiest way to enjoy a comfort-food classic with a healthy spin! Ready in minutes, made with simple ingredients, and packed with creamy white cheddar cheese, this dish will become a family favorite. This recipe is an inspiration from Wolfgang Puck!
Why You’ll Love This Blender Mac and Cheese
- Quick and Easy: Ready in under 15 minutes, thanks to the magic of your blender.
- Healthy Addition: Carrots add a hint of sweetness and an extra dose of nutrients without overpowering the cheese flavor.
- Minimal Ingredients: No complicated ingredients or hard-to-find items – just staples that blend up beautifully.
- Customizable: Top with toasted bread crumbs for extra crunch, or mix in other veggies to make it your own.
Ingredients
- Whole Milk
- Carrots, can be preshredded
- Bread
- White Cheddar Cheese
- Parmesean
- Noodles
- Salt and Pepper
- Unsalted Butter
Instructions
- Prep Your Macaroni:
- Boil the pasta of your choice (elbow, shells, or any short pasta works great). Cook until just al dente, as it will continue cooking slightly when you add the warm sauce. Drain and set aside. Keep a little pasta water, as you may need it later.
- Blend the Sauce:
- In a high-powered blender, combine the carrots, milk, salt, bread and shredded white cheddar cheese.
- Blend on high until completely smooth and creamy.
- Combine with Pasta:
- Pour the cheese sauce over the drained pasta and stir until every noodle is coated in creamy goodness.
- If desired, transfer to a baking dish and top with Parmesan cheese, butter and bake
- Serve: Garnish with a sprinkle of fresh herbs like parsley for extra flavor and serve immediately.
Tips for the Best Blender Mac and Cheese
Choose a good melting cheese: White cheddar is rich and melts smoothly, but feel free to mix in other cheeses like gouda, mozzarella or cream cheese.
Adjust the thickness: If your sauce feels too thick, add a splash more milk until it reaches your desired consistency.
Choose Your Pasta Wisely: While elbow macaroni is a classic choice, try using shell pasta or cavatappi. These shapes hold onto the creamy cheese sauce better, making each bite extra flavorful. I personally love the swirls from Trader Joes.
Blend in Batches if Needed: If your blender is on the smaller side, blend the sauce in two batches to ensure a smooth consistency without overflowing.
Use Warm Milk for Smoother Sauce: Warming the milk before blending can help the cheese melt faster and create a smoother sauce. This is especially helpful if you’re using a lower-powered blender.
Season to Taste: Start with the suggested salt amount, then taste the sauce after blending. Add a bit more salt or even a pinch of pepper or garlic powder if desired.
FAQ
A: Yes! Use gluten-free pasta, and gluten free bread.
A: No worries! You can still make this recipe with a regular blender or even a food processor. Just be sure to steam the carrots until they’re very soft to ensure they blend smoothly. If the sauce isn’t as smooth as you’d like, pass it through a fine-mesh strainer.
A: Yes! You can blend in a spoonful of Greek yogurt or cottage cheese for extra protein without altering the flavor much. Alternatively, mix in cooked, shredded chicken or even a handful of green peas for a balanced meal.
A: To keep the sauce creamy during baking, cover the baking dish with foil before placing it in the oven. Also, keep a little of the sauce from the blender to pour on top before stirring and serving.
Blender Mac and Cheese
Ingredients
- 2 cups whole milk
- 1 cup carrot shredded
- 1 tsp salt or to taste
- 1 slice bread white, preferred
- 2-3 cups shredded white cheddar cheese high quality, preferred
- 8 oz Pasta Noodles
- 1/4 cup fresh parmesan cheese
- 1 tbsp unsalted butter
Instructions
- Preheat oven on bake 350
- Boil the pasta of your choice (elbow, shells, or any short pasta works great). Cook until just al dente. Drain (saving 1/4 pasta water for possible use later) and set aside.
- In a high-powered blender, combine the steamed carrots, milk, bread, salt, and shredded white cheddar cheese.
- Blend on high until completely smooth and creamy.
- Pour the cheese sauce over the drained pasta and stir until every noodle is coated in creamy goodness.
- Transfer to a baking dish and top with Parmesan cheese and butter
- Bake for 5 minutes or until butter and parm is melted
This was insanely yummy. I’d never used a blender for pasta sauce before but will definitely fix this again, and soon. So easy, and I only needed ingredients we already keep in the house. Loved the addition of the carrots, felt like it added a little something extra without taking away from the creamy/cheesy goodness. 👏🏼 👏🏼 👏🏼 Keep these recipes coming!