Veggie Mac and Cheese: A Delicious and Healthy Twist on a Classic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine with Pasta: Add the cooked elbow macaroni to the cheese and vegetable mixture and stir gently until all ingredients are evenly combined.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- Assemble: Pour the mac and cheese mixture into the prepared baking dish and spread evenly.
- 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.
- Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
- 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
