Garden Vegetable Mac and Cheese (Printable Version)

Creamy macaroni and cheese elevated with tender peas, broccoli, and carrots for a satisfying, vegetable-packed family meal.

# What You Need:

→ 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 tablespoons unsalted butter
06 - 2 tablespoons 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 teaspoon mustard powder
12 - 1/4 teaspoon garlic powder
13 - Salt and black pepper to taste

→ Topping

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

# How to Make It:

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. During the final 3 minutes, add broccoli and carrots. In the last minute, add peas. Drain in a strainer and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until a paste forms.
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 completely melted and sauce reaches smooth consistency.
06 - Combine drained pasta and vegetables with cheese sauce. Mix thoroughly and transfer to prepared baking dish.
07 - Mix panko breadcrumbs with melted butter and sprinkle evenly over the top of the mixture.
08 - Bake for 20 to 25 minutes until bubbly and golden brown. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The vegetables actually complement the rich cheese sauce instead of feeling like an afterthought
  • It freezes beautifully so you can stash individual portions for desperate weeknight dinners
  • The trio of cheeses creates that perfectly gooey restaurant style texture that homemade mac and cheese usually lacks
02 -
  • Shredding your own cheese from blocks is not negotiable. Pre shredded cheese contains potato starch and cellulose that prevent it from melting into a smooth sauce.
  • Adding vegetables to the pasta water during the last few minutes works beautifully but timing matters. Add broccoli and carrots early enough to soften, but peas only need 60 seconds.
03 -
  • Room temperature milk incorporates into the roux more smoothly than cold milk straight from the fridge
  • If your sauce seems too thick, add milk one tablespoon at a time until it reaches coating consistency
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