Garden Vegetable Macaroni and Cheese (Printer View)

Creamy macaroni and cheese loaded with garden vegetables for a satisfying, family-friendly comfort meal.

# What you'll 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

# Method:

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 boil. Add macaroni and cook for 1 minute less than package directions. In the final 3 minutes, add broccoli and carrots. In the final 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 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 completely 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 casserole surface.
08 - Bake for 20 to 25 minutes until bubbly and golden brown. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • It sneaks a full serving of vegetables into every cheesy, satisfying bite without anyone complaining.
  • The three-cheese blend creates a sauce so creamy you'll forget it started with just butter and flour.
  • Everything cooks in under an hour, and half of that time the oven does the work for you.
  • Leftovers reheat beautifully, which means lunch is already sorted for tomorrow.
02 -
  • Always cook your pasta one minute under because it will continue cooking in the oven and you want it tender, not mushy.
  • Remove the saucepan from the heat before adding cheese or it can break and turn grainy instead of smooth.
  • If your sauce looks too thick, whisk in a splash more milk before mixing in the pasta.
  • Frozen vegetables work just as well as fresh and often taste sweeter because they're picked at peak ripeness.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother because it doesn't have anti-caking agents.
  • Taste your sauce before mixing it with the pasta so you can adjust the salt and seasoning while it's easy to fix.
  • If you want extra protein, stir in shredded rotisserie chicken or white beans before baking.
  • Let the dish rest for five minutes after baking, the sauce will thicken as it cools and make serving much easier.
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