Sneak in some extra veggies and protein with these Hidden Veggie Healthy Mac And Cheese Meal Prep Bowls—perfect for busy weeks!
What kid or kid-at-heart, doesn’t like mac and cheese? I grew up with a steady diet of the stuff, and I still enjoy it to this day. Of course, having three kids means this meal is regular in my house, so I tend to make homemade varieties, to keep things wholesome. Because let’s face it—mac and cheese doesn’t exactly scream healthy. That’s why I’m excited about this recipe.
As a parent, I sometimes have to be sneaky in how I serve veggies to my kiddos, and this recipe does just that. It takes everything they love about mac and cheese and sneaks in a covert vegetable—cauliflower. Don’t worry, picky eaters won’t even notice it’s there!
What’s more, I use Udi’s gluten-free mac and cheese mix as the base. Back when I was struggling with my digestion, I went gluten-free for a while. Well, I developed a love for the stuff and still enjoy Udi’s products! But feel free to swap for a different non-GF brand if you prefer.
I came up with this recipe when I was tired of boring chicken-and-veggie meal prep bowls but still wanted something nutritious for my kids’ lunches. Yes, I’m one of those annoying parents who think school hot lunches are generally poison on a plate. I’m not a food prude or anything—I’ll still pack in a couple of cookies for dessert and maybe even a pack of gummies! Even then, my kids get tired of heating the same meal day-after-day.
These meal prep bowls strike the perfect balance between delicious and nutritious. The mac and cheese delivers that classic, creamy flavor, while the puréed cauliflower sauce adds the veggies without overpowering the dish. The simply-seasoned baked chicken provides the protein, and the baby carrots? Well, if I can get my kids to eat two types of veggies in one meal, I consider that a win!
Are Hidden Veggie Mac and Cheese Meal Prep Bowls Healthy?
Compared to your average mac and cheese, I’d say it is! This recipe packs in protein, veggies, and all the flavors you need for a balanced meal. Chicken breast provides a lean protein source, and the cauliflower sneaks in fiber, vitamin C, and antioxidants. Also, using gluten-free mac and cheese makes it accessible to our GF friends. I wouldn’t make any swaps for this recipe!
Why Add Cauliflower to Mac and Cheese?
Cauliflower is one of my favorite vegetables to serve my kids because of its neutral taste. It’s really easy to sneak into just about any recipe, especially creamier dishes. By puréeing it into the mac and cheese, you’re adding fiber and vitamins without sacrificing flavor. Plus, I find that when puréed, the cauliflower stretches the sauce further. And trust me, even picky eaters will have a hard time detecting this stealthy veggie!
How to Make Ahead and Store
These bowls are perfect for meal prep because that’s kind of their whole point! Once assembled, store them in airtight containers in the fridge for up to 5 days. To reheat, simply microwave until warmed through.
Serving suggestions
These bowls are definitely a complete meal on their own, but if you want to mix things up, serve them with a side of Roasted Asparagus or a fresh Spinach Salad. For extra variety, you could swap the baby carrots with Blanched Broccoli or bell pepper strips. Or, if this is for your kids, simply add a healthy sweet treat to their lunch like a couple of Flourless Gluten-Free Chocolate Cookies or a classic cup of Vanilla Pudding!
Ingredients
- 1 1/2 pounds raw chicken breast
- Salt, to taste
- Pepper, to taste
- 2 cups water
- 2 cups reduced-sodium chicken broth
- 3 cups cauliflower, cut into florets
- 2 teaspoons olive oil
- 1/2 cup onion, roughly chopped
- 2 teaspoons garlic, minced
- 2 containers Udi's gluten-free mac & cheese
- Baby carrots
Instructions
- Preheat your oven to 350°F and spray a baking sheet with cooking spray.
- Season the chicken with salt and pepper and bake until no longer pink inside, about 25-30 minutes.
- Combine the water and broth in a large pot and bring to a boil. Once boiling, add in the cauliflower, cover and cook until fork tender, about 10 minutes.
- Heat the olive oil up in a large pan on medium high heat. Add in the onion and garlic and cook until tender and golden brown. Transfer into a food processor.
- Once cooked, use a slotted spoon to transfer the cauliflower into the food processor. Add 2 tablespoons of the cooking liquid and purée until smooth, stopping to scrape down the sides as necessary.
- Cook the mac & cheese according to package directions in the microwave. Peel back the plastic covering and divide the cauliflower mixture between the two trays, stirring in until well mixed. Season liberally with salt, tasting as you add it.
- Divide the mac & cheese between six 3-cup lunch containers. Slice the chicken and divide between the containers. Finally, add some baby carrots to each container.
- Cover and refrigerate until ready to serve – up to 5 days.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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