Garden Vegetable Mac and Cheese (Printable Version)

Creamy three-cheese pasta with broccoli, carrots, and peas. A comforting vegetarian main dish ready in 45 minutes.

# 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

# Steps:

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 of cooking, add broccoli florets and diced carrots. In the last minute, add frozen peas. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk milk into the roux, stirring constantly until the mixture is smooth and slightly thickened, approximately 4 to 5 minutes.
05 - Remove from heat. Stir in cheddar cheese, mozzarella cheese, Parmesan cheese, mustard powder, garlic powder, salt, and pepper until cheese is completely melted and sauce reaches a smooth consistency.
06 - Fold drained pasta and vegetables into the cheese sauce, mixing thoroughly to ensure even coating. Transfer to the prepared baking dish.
07 - If desired, combine panko breadcrumbs with melted butter and sprinkle evenly over the top of the pasta mixture.
08 - Bake for 20 to 25 minutes, or until the mixture is bubbling at the edges and the top turns golden brown. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The three-cheese sauce creates that velvety, restaurant-style texture that makes boxed macaroni taste like cardboard
  • Sneaking vegetables into the pasta cooking water means everything finishes in one pot and the veggies absorb all that starchy flavor
02 -
  • The sauce will look thin when you first combine it with pasta, but it thickens considerably in the oven. Resist the urge to add more flour or you'll end up with glue.
  • Shred your own cheese instead of buying pre-shredded. The anti-caking coating on bagged cheese prevents it from melting into that silky sauce we're after.
03 -
  • Grate all your cheese before you start cooking anything. There's nothing worse than a smooth sauce waiting impatiently while you frantically shred cheese with one hand.
  • Use warm milk when making your roux. Room temperature or slightly warmed milk incorporates faster and prevents lumps from forming in the first place.
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