Save to Pinterest My youngest daughter used to pick out every single vegetable from her mac and cheese until the day I let her help me chop the broccoli into tiny trees. She took such pride in those little green pieces that she actually ate them all, and now this garden veg version is the only macaroni she requests.
Last winter my neighbor dropped off some garden fresh broccoli and carrots when I was planning a simple mac and cheese dinner. I threw them in on a whim, and my husband admitted he actually preferred the texture and sweetness the vegetables added to the rich sauce.
Ingredients
- 300 g (10 oz) elbow macaroni: The curves catch sauce perfectly and hold onto tender vegetable pieces
- 1 cup broccoli florets chopped small: Cut into bite sized pieces so they cook right alongside the pasta
- 1 cup carrots diced: These add natural sweetness that balances the sharp cheese beautifully
- 1 cup frozen peas: They pop with sweetness and stay bright green even after baking
- 2 tbsp unsalted butter: Start your roux with good butter since the flavor carries through the whole sauce
- 2 tbsp all purpose flour: This thickens the sauce into that velvety texture we all crave
- 2 cups whole milk: Whole milk creates the creamiest sauce though you can use low fat in a pinch
- 1 cup sharp cheddar cheese shredded: The sharpness cuts through the richness and adds that classic cheese flavor
- 1/2 cup mozzarella cheese shredded: This creates those incredible cheese pulls when you scoop a serving
- 1/4 cup Parmesan cheese grated: Adds a salty umami depth that makes people wonder what your secret ingredient is
- 1/2 tsp mustard powder: The secret ingredient restaurant chefs use to make cheese sauce taste more cheesy
- 1/4 tsp garlic powder: Just enough to add background warmth without overpowering the vegetables
- Salt and black pepper to taste: Taste your sauce before baking since the cheeses already add saltiness
- 1/2 cup panko breadcrumbs: This optional topping creates the most delicious crispy crust that everyone fights over
- 1 tbsp melted butter: Toss this with the panko so they toast up golden and buttery in the oven
Instructions
- Get your oven and dish ready:
- Preheat oven to 180°C (350°F) and lightly grease a 2 liter baking dish with butter or cooking spray.
- Cook pasta and vegetables together:
- Boil salted water and cook macaroni for 1 minute less than package directions adding broccoli and carrots in the last 3 minutes and frozen peas in the final minute.
- Build your cheese sauce base:
- Melt butter in a saucepan over medium heat whisk in flour and cook for 1 minute until it smells slightly nutty.
- Create the creamy sauce:
- Gradually whisk in milk stirring constantly for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Melt in all that cheesy goodness:
- Remove from heat and stir in cheddar mozzarella Parmesan mustard powder garlic powder salt and pepper until completely smooth.
- Combine everything:
- Pour the drained pasta and vegetables into the cheese sauce mix well and transfer to your prepared baking dish.
- Add the crispy topping:
- Toss panko with melted butter and sprinkle evenly over the top if you want that golden crunchy crust.
- Bake until bubbly:
- Bake for 20 to 25 minutes until the sauce bubbles around the edges and the topping turns golden brown.
Save to Pinterest This recipe became our go to comfort food after a particularly hard week when my friend was going through a divorce. I brought over a bubbling dish of this garden mac and cheese and we ate it straight from the pan while talking late into the night.
Making It Your Own
After making this recipe dozens of times I have learned that it adapts beautifully to whatever vegetables are in season or hiding in your crisper drawer. The cheese sauce is forgiving and welcoming to almost any addition.
The Vegetable Strategy
Some vegetables like bell peppers or spinach work better stirred in after the sauce is made while sturdy ones like cauliflower or butternut squash should boil with the pasta. Trust your instincts and keep everything bite sized.
Getting That Perfect Texture
The secret is stopping the pasta cooking just before it is done since it continues cooking in the cheese sauce and again in the oven. Nobody wants mushy mac and cheese when the whole point is that satisfying tender chew.
- Undercook your pasta by at least 1 minute
- Let the baked dish rest for 5 minutes before serving
- The sauce continues thickening as it cools slightly
Save to Pinterest There is something so satisfying about watching my family enthusiastically eat vegetables disguised in cheese sauce and I hope this recipe brings that same quiet victory to your table too.
Questions & Answers
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh vegetables work beautifully. Use freshly blanched or lightly steamed broccoli, carrots, and peas. Add them at the same time as frozen varieties to ensure they're tender but not overcooked.
- → What's the best way to prevent a lumpy cheese sauce?
The key is gradually whisking milk into your roux and maintaining constant stirring. Add milk slowly over 4-5 minutes while whisking continuously. Keep heat at medium to allow the mixture to thicken evenly without scorching.
- → Can I make this ahead and bake later?
Absolutely. Prepare the dish completely, cover, and refrigerate up to 24 hours. Increase baking time by 10-15 minutes since it starts cold. You can also freeze unbaked portions for up to three months.
- → How do I achieve a crispy breadcrumb topping?
Mix panko breadcrumbs with melted butter and a pinch of salt. Spread evenly over the top before baking. For extra crispiness, toast the panko-butter mixture in a skillet for 2-3 minutes before sprinkling over the dish.
- → What vegetables work well as substitutes?
Spinach, bell peppers, diced zucchini, green beans, and corn all pair nicely with the cheese sauce. For heartier additions, consider diced tomatoes or mushrooms. Avoid watery vegetables or pre-cook them to remove excess moisture.
- → Is this suitable for dietary restrictions?
The dish is naturally vegetarian. For gluten-free preparation, substitute elbow pasta and use cornstarch or gluten-free flour for the roux. Check cheese labels to ensure they're vegetarian-friendly.