Veggie Mac and Cheese: A Delicious and Healthy Twist on a Classic Recipe

Introduction

Veggie Mac and Cheese offers a delicious and healthy twist on the classic comfort food we all love. Packed with colorful vegetables and a rich, creamy cheese sauce, this dish is perfect for a family dinner or a cozy night in.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk (whole milk recommended for creaminess)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
• 4 cups shredded cheddar cheese (sharp or medium, your preference!)
• 1 cup shredded Gruyere cheese (for extra flavor and meltiness)
• 1 cup broccoli florets, chopped into small pieces
• 1 cup carrots, peeled and diced small
• 1/2 cup frozen peas
• 1/2 cup red bell pepper, diced small
• 1/4 cup grated Parmesan cheese (for topping)
• 1 tablespoon breadcrumbs (optional, for topping)

Instructions

1. Step 1: Fill a large pot with salted water and bring it to a rolling boil.
2. Step 2: Add the elbow macaroni and cook according to the package directions, but 1-2 minutes less than the recommended time.
3. Step 3: Prepare an ice bath by filling a bowl with ice and water. Drain the macaroni and immediately plunge it into the ice bath.
4. Step 4: After a minute or two, drain the macaroni thoroughly and set aside.
5. Step 5: In a large saucepan or Dutch oven, melt the butter over medium heat.
6. Step 6: Whisk in the flour constantly for 1-2 minutes until the mixture is smooth and slightly golden.
7. Step 7: Slowly pour in the milk, whisking constantly to prevent lumps.
8. Step 8: Continue whisking until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
9. Step 9: Remove from heat.
10. Step 10: Stir in the salt, pepper, and nutmeg (if using) until well combined.
11. Step 11: Add the shredded cheddar and Gruyere cheeses, stirring until fully melted and smooth. Taste and adjust seasoning if needed.
12. Step 12: While the cheese sauce is still warm, stir in the chopped broccoli, diced carrots, frozen peas, and diced red bell pepper.
13. Step 13: Gently combine the vegetables with the cheese sauce.
14. Step 14: Add the cooked macaroni to the cheese and vegetable mixture and stir gently to combine everything evenly.
15. Step 15: Preheat the oven to 350°F (175°C).
16. Step 16: Grease a 9×13 inch baking dish.
17. Step 17: Pour the mac and cheese mixture into the prepared dish.
18. Step 18: In a small bowl, mix the grated Parmesan cheese and breadcrumbs (if using).
19. Step 19: Sprinkle the Parmesan and breadcrumb mixture evenly over the top.
20. Step 20: Bake for 20-25 minutes, or until the top is golden brown and bubbly.
21. Step 21: Let cool for a few minutes before serving.

Tips & Variations

• For a gluten-free version, use gluten-free pasta and substitute flour with a gluten-free all-purpose blend.
• Add cooked bacon or ham for a meaty boost.
• Swap the Gruyere with mozzarella for a milder flavor.
• Use fresh vegetables you have on hand, such as spinach or zucchini, for extra nutrition.
• To make it vegan, replace butter with plant-based margarine, use dairy-free milk and cheese alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short intervals, stirring in between to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese mixture ahead of time, then cover and refrigerate it before baking. Bake when ready, adding a few extra minutes to the baking time if it’s chilled.

How can I make this dish creamier?

Using whole milk or adding a splash of heavy cream can make the sauce richer. Also, be sure to slowly whisk the milk while cooking to achieve a smooth, creamy texture.

Veggie Mac and Cheese: A Delicious and Healthy Twist on a Classic Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

A wholesome and flavorful Veggie Mac and Cheese recipe that brings a healthy twist to the classic comfort food by incorporating fresh vegetables like broccoli, carrots, peas, and red bell pepper into a creamy, cheesy sauce. Baked to bubbly perfection with a crispy Parmesan breadcrumb topping, this dish is perfect for family dinners and pleasing both kids and adults alike.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound elbow macaroni

Cheese Sauce

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk (whole milk recommended for creaminess)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 4 cups shredded cheddar cheese (sharp or medium)
• 1 cup shredded Gruyere cheese

Vegetables

• 1 cup broccoli florets, chopped small
• 1 cup carrots, peeled and diced small
• 1/2 cup frozen peas
• 1/2 cup red bell pepper, diced small

Topping

• 1/4 cup grated Parmesan cheese
• 1 tablespoon breadcrumbs (optional)

Instructions

1. Boil Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the elbow macaroni and cook it according to the package directions, but reduce the cooking time by 1-2 minutes to keep the pasta firm.
2. Ice Bath: Prepare a bowl filled with ice and water. Once the pasta is cooked, drain it and immediately plunge it into the ice bath to stop the cooking process. After a minute or two, drain thoroughly and set aside.
3. Make Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour constantly for 1-2 minutes until the mixture is smooth and slightly golden, forming a roux.
4. Add Milk: Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Season and Add Cheese: Remove sauce from heat and stir in salt, black pepper, and nutmeg if using. Add the shredded cheddar and Gruyere cheeses, stirring until melted and the sauce is smooth. Adjust seasoning to taste.
6. Add Vegetables: While the cheese sauce is warm, fold in the chopped broccoli, diced carrots, frozen peas, and diced red bell pepper, mixing gently to combine.
7. Combine with Pasta: Add the cooked elbow macaroni to the cheese and vegetable mixture and stir gently until all ingredients are evenly combined.
8. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
9. Assemble: Pour the mac and cheese mixture into the prepared baking dish and spread evenly.
10. Topping: In a small bowl, combine grated Parmesan cheese and breadcrumbs if using. Sprinkle this mixture evenly over the top of the mac and cheese.
11. Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
12. Cool and Serve: Remove from the oven and let the dish cool for a few minutes before serving to allow it to set slightly.

Notes

• Using whole milk ensures a creamier cheese sauce, but you can substitute with 2% milk for a lighter option.
• Parmesan and breadcrumb topping is optional but adds a nice crunchy texture.
• Vegetables can be swapped or added based on preference, such as peas, zucchini, or spinach.
• Ensure to undercook pasta slightly before baking to prevent it becoming mushy.
• Nutmeg adds a subtle warmth, but it is optional and can be omitted if preferred.

Keywords: mac and cheese, vegetarian macaroni and cheese, veggie mac and cheese, baked mac and cheese, healthy mac and cheese, cheesy pasta bake, comfort food with vegetables