Save to Pinterest The first time I made this mac and cheese, my daughter announced she was suddenly a vegetable person. Something about the tender broccoli and sweet carrots nestled in that creamy cheese sauce made vegetables feel like a treat instead of a requirement. Now it is the only way I can get everyone excited about eating their greens without any negotiation at the dinner table.
Last winter my sister came over during a particularly rough week and I had nothing in the fridge but the basics. We threw together whatever vegetables we could find in the freezer drawer and that accidental combination became the most requested comfort food in both our households ever since.
Ingredients
- 300 g (10 oz) elbow macaroni: The classic shape that captures cheese sauce in every curve
- 1 cup broccoli florets, chopped small: Cut into bite sized pieces so they cook evenly with the pasta
- 1 cup carrots, diced: Add a natural sweetness that balances the sharp cheese
- 1 cup frozen peas: They brighten the whole dish with little bursts of freshness
- 2 tbsp unsalted butter: The foundation for your roux and base of the sauce
- 2 tbsp all-purpose flour: Essential for thickening the sauce to that perfect coating consistency
- 2 cups whole milk: Creates a rich, creamy sauce that coats every piece of pasta
- 1 cup sharp cheddar cheese, shredded: The main cheese that provides the classic mac and cheese flavor
- 1/2 cup mozzarella cheese, shredded: Adds that incredible melt factor and creamy texture
- 1/4 cup Parmesan cheese, grated: Brings a salty depth that rounds out the sauce
- 1/2 tsp mustard powder: The secret ingredient that enhances the cheese flavor
- 1/4 tsp garlic powder: Adds subtle background warmth without overpowering
- Salt and black pepper, to taste: Essential for bringing all the flavors together
- 1/2 cup panko breadcrumbs (optional): Creates that irresistible golden, crunchy topping
- 1 tbsp melted butter (optional): Helps the breadcrumbs toast up beautifully
Instructions
- Get your oven ready:
- Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray.
- Cook pasta and vegetables together:
- Boil salted water and cook macaroni for 1 minute less than package directions. Add broccoli and carrots in the last 3 minutes, then peas in the final minute. Drain everything together.
- Start the cheese sauce:
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute while stirring constantly.
- Add the milk:
- Gradually whisk in milk and continue stirring for 4 to 5 minutes until the sauce thickens slightly.
- Melt in the cheese:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until completely smooth.
- Combine everything:
- Pour the cheese sauce over the drained pasta and vegetables, mix well, and transfer to your prepared baking dish.
- Add the topping:
- Mix panko with melted butter and sprinkle evenly over the top if you want that crispy golden crust.
- Bake until golden:
- Bake for 20 to 25 minutes until bubbly and lightly golden on top. Let cool for 5 minutes before serving.
Save to Pinterest This recipe became our go to for potlucks after my neighbor asked for the recipe following a summer block party. She now makes it every Sunday and says her husband actually asks for seconds of the vegetables.
Making It Your Own
Sometimes I switch up the vegetables based on what needs using in the crisper drawer. Spinach wilts beautifully into the hot sauce, and bell peppers add a lovely crunch that holds up well during baking.
Serving Suggestions
A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. In summer I serve it alongside grilled corn, and in winter it pairs wonderfully with roasted tomatoes.
Storage And Reheating
This mac and cheese actually tastes better the next day as the flavors meld together. Store in an airtight container for up to four days and reheat with a splash of milk to bring back the creamy texture.
- Leftovers freeze beautifully for up to two months
- Add fresh vegetables when reheating to brighten the flavors
- Always reheat covered to prevent the top from drying out
Save to Pinterest There is something so satisfying about watching everyone go back for seconds especially when they are actually excited about eating vegetables too.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to 8 hours before baking. Cover it tightly and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
- → What vegetables work best as substitutes?
Spinach, bell peppers, corn, green beans, and zucchini are excellent alternatives. Add quick-cooking vegetables in the final minutes; pre-cook harder vegetables separately.
- → How do I prevent a grainy cheese sauce?
Remove the pan from heat before adding cheese and add it gradually while stirring. Keep the temperature moderate to prevent curdling.
- → Is this suitable for dietary restrictions?
For gluten-free, use certified gluten-free pasta and flour. The dish is naturally vegetarian. Those with dairy allergies should omit the cheese or use non-dairy alternatives.
- → Can I make this creamier or less rich?
For creamier texture, increase milk to 2.5 cups. To lighten it, reduce butter to 1.5 tablespoons or substitute half the cheese with nutrient yeast.
- → What's the best way to achieve a crispy topping?
Toss panko breadcrumbs with melted butter and seasonings like garlic powder or paprika. Sprinkle evenly and bake until golden brown for optimal crunch.