Garden Vegetable Mac and Cheese (Printable version)

Creamy macaroni with cheddar and mozzarella, loaded with broccoli, carrots, and peas. A hearty vegetarian comfort food ready in 45 minutes.

# Ingredient List:

→ 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 tbsp unsalted butter
06 - 2 tbsp 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 tsp mustard powder
12 - 1/4 tsp garlic powder
13 - Salt and black pepper, to taste

→ Topping (optional)

14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp melted butter

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 1 minute less than package directions. In the last 3 minutes of cooking, add broccoli and carrots. In the final minute, add peas. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk, stirring constantly until smooth and slightly thickened, about 4–5 minutes. Remove from heat. Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until cheese is melted and sauce is smooth.
05 - Combine drained pasta and vegetables with cheese sauce. Mix well and transfer to prepared baking dish.
06 - If desired, mix panko with melted butter and sprinkle over the top.
07 - Bake for 20–25 minutes, or until bubbly and golden. Let cool slightly before serving.

# Expert Advice:

01 -
  • The vegetables steam right in the pasta water, so you're not dirtying extra pots or waiting around for everything to cook separately
  • Three cheeses create that perfect restaurant-style sauce that's silky smooth, never grainy or separated
  • This reheats beautifully for lunch the next day, if there's even any left
02 -
  • Grate your own cheese instead of buying pre-shredded bags because the anti-caking coating prevents smooth melting
  • Don't rinse your pasta after draining because the starch helps the sauce cling to every noodle
  • The sauce will look thin at first but it thickens as it bakes, so don't be tempted to add more flour
03 -
  • If your sauce seems too thick, thin it with a splash of pasta water before adding the cheese
  • A pinch of smoked paprika in the sauce or the breadcrumb topping adds this incredible depth
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