Hidden-Veggie Cheesy Mac and Beef

Peel and chop carrots into small chunks. Dice the yellow onion. Mince the garlic cloves.

Working over a pot or steamer, grate or finely shred the carrots until they're almost a fine texture — this is the secret hiding spot for nutrition.

Bring a large pot of water to a boil with 1 tablespoon of salt. Add the macaroni and cook according to package directions until al dente, about 8-10 minutes.

Drain the pasta and set aside. Reserve 1 cup of pasta water in case you need to thin the sauce later.

In a large skillet or frying pan, cook the ground beef over medium heat, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes.

Add the diced onion to the beef and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the shredded carrots and tomato sauce. Season with salt and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the carrots are tender and the sauce has thickened slightly.

In a saucepan, melt the butter over medium heat. Add the whole milk and warm it through.

Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Season with salt. Remove from heat.

Preheat your oven to 375°F. In a large baking dish, combine the cooked macaroni and the hidden veggie beef sauce. Stir well to coat the pasta.

Pour the cheese sauce over the pasta and beef mixture. Stir gently until everything is evenly coated. If the sauce is too thick, add a splash of reserved pasta water.

For the topping, melt 2 tablespoons of butter and mix with the breadcrumbs. Sprinkle evenly over the mac and beef.

Bake for 20 minutes until the top is golden and crispy. Let cool for 5 minutes before serving.