Garden Vegetable Mac and Cheese

The first time I made this mac and cheese, my younger brother actually asked if there were vegetables in it. He'd taken three bites before he realized the broccoli and carrots were there, tangled up in all that cheesy goodness. Now it's the only way I can get him to eat anything green without a negotiation at the dinner table.

I started adding vegetables to mac and cheese back when I was trying to eat healthier without giving up comfort food. The trick I learned is to cut everything small enough that it distributes evenly throughout, so nobody gets a mouthful of just broccoli. Now the sweetness from the carrots and peas actually balances the sharp cheddar in ways I never expected.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves catch the sauce perfectly, and elbows feel more nostalgic than any other shape
• 1 cup broccoli florets, chopped small: Cut them into bite-sized pieces so they cook through and don't overwhelm the pasta
• 1 cup carrots, diced: These add a subtle sweetness that plays really nicely against the sharp cheeses
• 1 cup frozen peas: Frozen peas work better than fresh here because they stay tender and bright green
• 2 tbsp unsalted butter: This forms the base of your roux, so don't skip it or try to reduce it
• 2 tbsp all-purpose flour: The flour is what thickens the sauce into that velvety texture we all want
• 2 cups whole milk: Whole milk makes the richest sauce, though you can get away with 2% if that's what you have
• 1 cup sharp cheddar cheese, shredded: Buy a block and grate it yourself for the smoothest melt
• 1/2 cup mozzarella cheese, shredded: This gives the sauce that incredible stretch
• 1/4 cup Parmesan cheese, grated: Adds a salty depth that keeps the dish from being one-note
• 1/2 tsp mustard powder: You won't taste mustard, but this mysteriously makes the cheese taste more cheesy
• 1/4 tsp garlic powder: A subtle background note that keeps things interesting
• Salt and black pepper, to taste: Taste your sauce before adding pasta because the cheese already brings salt
• 1/2 cup panko breadcrumbs: Optional but that crispy topping is worth the extra five minutes
• 1 tbsp melted butter: Toss this with the panko so they golden up beautifully in the oven

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray

Cook the pasta and veggies together:

Boil salted water and cook macaroni for 1 minute less than the package says, adding broccoli and carrots in the last 3 minutes and peas in the final minute, then drain well

Make your roux base:

Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute while stirring constantly

Build the cheese sauce:

Slowly whisk in the milk and keep stirring until the sauce thickens, about 4 to 5 minutes, then remove from heat

Add all that cheese:

Stir in cheddar, mozzarella, Parmesan, mustard powder, and garlic powder until everything melts into silky smoothness

Combine everything:

Pour the sauce over your drained pasta and vegetables, mix it all together, and transfer to your prepared baking dish

Add the crispy topping:

Mix panko with melted butter and scatter it over the top if you want that golden crust

Bake until bubbly:

Bake for 20 to 25 minutes until you see bubbles around the edges and the top is golden, then let it rest for a few minutes before serving

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Last winter my roommate came home sick and I made this for her. She ate it curled up on the couch with a blanket, and afterward she told me it was exactly what she needed. Sometimes food really is medicine.

Making It Ahead

You can assemble everything up to a day before baking, just cover it tightly and refrigerate. When you're ready to bake, add about 5 extra minutes since it'll be cold going into the oven.

Getting The Best Cheese Pull

Let the dish rest for at least 10 minutes after baking before you dig in. This seems impossible when it smells so good, but it lets the sauce set slightly so you get those dramatic cheese strings instead of everything running onto your plate.

Customizing Your Veg

Sometimes I use whatever's in the crisper drawer. Spinach works well if you stir it in at the very end so it just wilts. Bell peppers add nice color if you dice them small and cook them a bit longer.

• Cauliflower florets work beautifully if you want something milder than broccoli
• Corn kernels add sweetness that kids tend to love
• Butternut squash cubes make a surprisingly good addition in fall

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This recipe has saved me on so many busy weeknights when I want something comforting but don't want to compromise on nutrition. Hope it becomes a regular in your rotation too.

Recipe Questions & Answers

→ Can I use different vegetables in this mac and cheese?

Absolutely. While broccoli, carrots, and peas work beautifully together, you can substitute spinach, bell peppers, zucchini, or cauliflower based on what you have available. Just aim for about 3 cups of vegetables total to maintain the balance.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a 350°F oven until heated through.

→ Can I make this gluten-free?

Yes. Substitute the elbow macaroni with gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. The sauce consistency remains excellent with these adjustments.

→ What type of cheese works best?

Sharp cheddar provides the main flavor punch, while mozzarella adds excellent melt factor. Parmesan contributes savory depth. You can experiment with Gruyère for nuttiness or Monterey Jack for extra creaminess.

→ Is the panko topping necessary?

The panko is completely optional. It adds a lovely crisp texture contrast to the creamy pasta, but the dish is equally satisfying without it. You can also substitute crushed crackers or additional shredded cheese for the topping.

→ Can I prepare this ahead of time?

You can assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time if baking from cold.