Garden Vegetable Mac and Cheese (Print)

Creamy macaroni and cheese elevated with tender broccoli, carrots, and peas for a wholesome family meal.

# Components:

→ 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

# Directions:

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 and carrots. In the last minute, add peas. Drain thoroughly 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 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 thoroughly and transfer to prepared baking dish.
07 - Mix panko breadcrumbs with melted butter and sprinkle evenly over the top of the casserole.
08 - Bake for 20 to 25 minutes, or until bubbly and golden brown on top. Allow to cool slightly before serving.

# Chef Secrets:

01 -
  • It sneaks in three servings of vegetables without anyone putting up a fight.
  • The triple cheese blend makes it creamy enough that even picky eaters go back for seconds.
  • One dish feeds the whole family and leaves you with minimal cleanup on busy nights.
  • It reheats beautifully, so leftovers taste just as comforting the next day.
02 -
  • Undercook the pasta by a full minute or it will turn mushy in the oven, and nobody wants that.
  • Shred cheese from a block instead of buying pre-shredded, which has anti-caking agents that can make the sauce grainy.
  • Add the vegetables in stages so the broccoli doesn't turn to mush while the carrots stay crunchy.
  • Always remove the pan from heat before stirring in cheese or it can break and turn oily instead of creamy.
03 -
  • Warm your milk slightly before adding it to the roux so the sauce thickens faster and more evenly.
  • If the sauce feels too thick, whisk in a splash of milk or pasta water until it loosens to your liking.
  • Use a mix of cheeses for depth, but always include at least one sharp variety or the flavor will fall flat.
  • Let the baked dish rest for five minutes after it comes out of the oven so it sets and doesn't spill everywhere when you scoop it.
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