Pin it The first time I made this, my roommate stood in the kitchen doorway, practically vibrating with skepticism. Fresh vegetables in mac and cheese sounded like a betrayal of everything sacred about comfort food. But then she took that first bite, and the look on her face shifted from doubt to something closer to reverence. Now she asks for it every time the weather turns even slightly gray.
I started adding vegetables to mac and cheese back when I was trying to convince my youngest nephew that broccoli wasnt actually poison. He picked around the green bits at first, but eventually the cheese sauce won him over. Last week he actually asked if there were enough veggies in the batch, which feels like a massive victory in my book.
Ingredients
- 300 g (10 oz) elbow macaroni: The curves catch sauce perfectly, though shells work nicely too
- 1 cup broccoli florets, chopped small: Keep them tiny so they distribute evenly throughout
- 1 cup carrots, diced: They add subtle sweetness that balances the sharp cheese
- 1 cup frozen peas: No need to thaw beforehand, they cook right along with everything
- 2 tbsp unsalted butter: Forms the foundation of your roux
- 2 tbsp all-purpose flour: This thickens the sauce into velvety perfection
- 2 cups whole milk: Creates that rich, creamy base we all crave
- 1 cup sharp cheddar cheese, shredded: Buy a block and grate it yourself for better melting
- 1/2 cup mozzarella cheese, shredded: Adds that incredible stretch factor
- 1/4 cup Parmesan cheese, grated: Brings a salty depth that makes everything pop
- 1/2 tsp mustard powder: The secret ingredient that makes cheese taste cheesier
- 1/4 tsp garlic powder: Subtle background note, not overwhelming
- Salt and black pepper, to taste: Dont be shy with the pepper, it cuts through the richness
- 1/2 cup panko breadcrumbs: Optional but creates that irresistible golden crust
- 1 tbsp melted butter: Mix with panko for the topping
Instructions
- Preheat your oven to 180°C (350°F):
- Lightly grease a 2-liter baking dish with butter or cooking spray
- Get your pasta water going:
- Bring a large pot of salted water to boil, then add macaroni and cook for 1 minute less than package directions
- Add the vegetables in stages:
- Drop in broccoli and carrots during the last 3 minutes of pasta cooking, then add peas in the final minute before draining
- Start the roux:
- Melt butter in a medium saucepan over medium heat, whisk in flour and cook for 1 minute while stirring constantly
- Create the cheese sauce:
- Gradually whisk in milk, stirring until smooth and slightly thickened, about 4 to 5 minutes
- Melt in the cheeses:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until completely smooth
- Combine everything:
- Pour the drained pasta and vegetables into the cheese sauce, mix thoroughly, then transfer to your prepared baking dish
- Add the topping if desired:
- Mix panko with melted butter and sprinkle evenly over the surface
- Bake until golden:
- Bake for 20 to 25 minutes until bubbly and golden on top, then let cool for about 5 minutes before serving
Pin it This recipe became my go-to for new parents who need something comforting but also vaguely nutritious. Theres something profoundly satisfying about watching people discover that healthy and delicious arent mutually exclusive. My friend texted me at midnight once to say she ate three bowls standing over the counter while her baby slept.
Making It Your Own
Sometimes I swap in spinach or bell peppers depending on whats languishing in my crisper drawer. The beauty here is that almost any vegetable works as long as you keep the pieces bite-sized. Fresh herbs like thyme or chives stirred in at the end add brightness that cuts through all that rich cheese.
The Gluten-Free Option
My sister-in-law needs gluten-free options, and this adapts beautifully with gf pasta and a 1-to-1 flour blend. The sauce comes out just as silky, though I find gluten-free pasta can drink up sauce faster, so I make a bit extra. Nobody at the table can tell the difference when its covered in all that cheese.
Perfecting Your Bake
Watch for the cheese sauce bubbling up around the edges of your dish, thats your signal that perfection is near. If the topping browns too quickly, tent with foil for the last few minutes. Letting it rest for those five minutes before serving feels impossible, but it helps the sauce set so it doesnt immediately run all over your plate.
- Broil for 2 minutes at the end if you want extra crunch on top
- Add a pinch of smoked paprika to the sauce for subtle smoky depth
- Double the recipe and freeze half unbaked for another night
Pin it Theres nothing quite like watching someone take that first bite and realize vegetables belong in mac and cheese after all.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if cooking from cold.
- → What vegetables work best for this dish?
Broccoli, carrots, and peas are classic choices. You can also substitute or add spinach, bell peppers, zucchini, or cauliflower based on preference.
- → How do I prevent a grainy cheese sauce?
Ensure the milk mixture is smooth before adding cheese, remove from heat before stirring in cheese, and add cheese gradually while stirring constantly until melted.
- → Can I make this gluten-free?
Absolutely. Substitute gluten-free pasta and use cornstarch or gluten-free flour in equal amounts to make the roux.
- → What's the best way to get a crispy topping?
Mix panko breadcrumbs with melted butter and spread evenly over the top before baking. For extra crispness, broil for 1-2 minutes at the end.
- → Can I freeze leftovers?
Yes, cool completely and freeze in an airtight container for up to 3 months. Thaw overnight and reheat in the oven at 180°C until warmed through.