Garden Vegetable Macaroni and Cheese (Print)

Creamy macaroni and cheese loaded with fresh broccoli, carrots, and peas for a wholesome family meal.

# Ingredients:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

02 - 1 cup broccoli florets, chopped small
03 - 1 cup carrots, diced
04 - 1 cup frozen peas

→ Cheese Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1 cup sharp cheddar cheese, shredded
09 - 1/2 cup mozzarella cheese, shredded
10 - 1/4 cup Parmesan cheese, grated
11 - 1/2 tsp mustard powder
12 - 1/4 tsp garlic powder
13 - Salt and black pepper to taste

→ Topping

14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp melted butter

# Instructions:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 1 minute less than package directions. In the last 3 minutes of cooking, add broccoli and carrots. In the final minute, add peas. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk, stirring constantly until smooth and slightly thickened, approximately 4 to 5 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until cheese is melted and sauce is smooth.
06 - Combine drained pasta and vegetables with cheese sauce. Mix well and transfer to prepared baking dish.
07 - If desired, mix panko with melted butter and sprinkle over the top.
08 - Bake for 20 to 25 minutes, or until bubbly and golden. Let cool slightly before serving.

# Pro Tips:

01 -
  • The vegetables cook right in the pasta water, so theres no extra pan to scrub and no mushy, overcooked broccoli.
  • Its cheesy enough to satisfy picky eaters but sneaks in a full serving of veggies without any fuss.
  • The three-cheese sauce gets silky and golden in the oven, with crispy edges that everyone fights over.
  • It reheats beautifully the next day, which means less guilt about making a big batch on a weeknight.
02 -
  • If you cook the pasta all the way through before baking, it will turn to mush in the oven, always undercook it by a minute.
  • Add the vegetables at the end of the pasta cooking time, not the beginning, or they will fall apart and lose their color.
  • Whisk the milk in gradually and never stop stirring, or you will end up with a lumpy, grainy sauce that no amount of whisking can fix.
  • Let the mac and cheese sit for five minutes after baking, the sauce thickens as it cools and makes serving much neater.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher without the anti-caking agents.
  • If the sauce feels too thick after baking, stir in a splash of milk before serving to bring it back to life.
  • For a gluten-free version, use gluten-free pasta and swap the flour for a gluten-free blend or cornstarch.
  • Taste the cheese sauce before mixing it with the pasta, this is your only chance to adjust the seasoning properly.
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