Please note I only work with companies and products I truly believe in and that align with The Defined Dish’s values. This post contains sponsored content for Jovial Foods. While I am compensated for this collaboration, my opinions are always my own.
I’ve never managed to sneak so many vegetables into one family meal until I made this Sneaky Veggie Mac and Cheese. It’s creamy, comforting, and a perfect way to boost the veggie content of a favorite kid-friendly dish without anyone feeling cheated.
For years I’ve reached for Jovial’s brown rice pasta when I want a reliable gluten-free noodle, so I was thrilled when Jovial introduced a grain-free cassava pasta. Their new cassava pasta is made from just two ingredients — organic cassava flour and water — offering a grain-free, allergen-friendly alternative that works beautifully in traditional pasta recipes. It comes in elbows, fusilli, orzo, penne and spaghetti, so you can easily convert many family favorites to grain-free versions.
This recipe uses Jovial Cassava Elbows, but feel free to swap in any pasta shape you prefer. The real magic here is the cauliflower-cheese sauce: cauliflower and a sweet potato simmered in broth with a handful of pantry spices until fork-tender, then blended with a touch of shredded cheddar (or a dairy-free alternative) and a splash of creamer for a smooth, velvety sauce. I also grate zucchini into the finished dish for an extra boost of green that disappears into the sauce — a great trick for picky eaters.
The result is rich, creamy mac and cheese that tastes indulgent but delivers real vegetables in every bite. It’s a family-friendly weeknight meal, and it freezes well if you want to save extra sauce for another night.
Sneaky Veggie Mac and Cheese
Cook: 35 mins | Servings: 4 people
Ingredients
- 1 [8-ounce] box Jovial Grain Free Cassava Elbows
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 4 cups cauliflower, cut into small florets
- 1 cup peeled and diced sweet potato (about 1 small sweet potato)
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup cheddar cheese, shredded (see note for dairy-free option)
- 1/2 cup dairy-free creamer (Nutpods) — or substitute heavy cream or whole milk
- 1 tbsp lemon juice
- 1 medium zucchini, grated (optional)
Instructions
1. Get water boiling
- Bring a large pot of water to a boil for the pasta.
2. Make the cauliflower-cheese sauce
- In a separate medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 1–2 minutes.
- Add the cauliflower florets, diced sweet potato, chicken broth, salt, black pepper, garlic powder, onion powder and paprika. Stir to combine and bring to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook until the sweet potato and cauliflower are very tender, about 8–12 minutes.
- Transfer the cooked vegetables and broth to a blender. Add the shredded cheddar, dairy-free creamer (or milk/cream), and lemon juice. Blend until completely smooth, about 45–90 seconds. Taste and adjust seasoning if needed.
3. Cook the pasta and finish
- Cook the Jovial Cassava Elbows according to package directions. Reserve 1 tablespoon of pasta cooking water before draining.
- Toss the cooked pasta with the desired amount of cauliflower-cheese sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the right consistency. Stir in the grated zucchini if using.
- Adjust salt and pepper to taste and serve immediately.
Notes
To make this recipe dairy-free, replace the cheddar with 1/4 cup nutritional yeast and use a dairy-free creamer. The sauce will still be creamy and flavorful with this swap.
Tips, Variations, and Storage
- For a richer sauce, use a splash of heavy cream in place of the dairy-free creamer. For a lighter version, use milk or extra broth.
- If your kids are especially picky, start by adding a small amount of the grated zucchini and increase over time so they get used to the texture and flavor.
- Add-ins: cooked shredded chicken, peas, or steamed broccoli make great additions for extra protein and vegetables.
- Make-ahead: The blended cauliflower-cheese sauce can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. Thaw and reheat gently on the stove with a splash of milk or broth to loosen.
- Reheating: Warm leftovers over low heat, stirring often, and add a little liquid as needed to restore creaminess.
Why this works
This recipe turns familiar comfort food into a nutrient-dense meal by using cauliflower and sweet potato as the base for the sauce. These vegetables blend into a smooth, cheesy-tasting sauce that provides fiber, vitamins, and natural sweetness, while the cassava pasta keeps the dish grain-free for those who prefer or need that option.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
If you make this Sneaky Veggie Mac and Cheese, leave a comment below to share how your family liked it and any tweaks you made—happy cooking!