Garden Vegetable Mac and Cheese (Printable)

Creamy cheese sauce coats pasta and tender garden vegetables for ultimate comfort food.

# 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 tablespoons unsalted butter
06 - 2 tablespoons 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 teaspoon mustard powder
12 - 1/4 teaspoon garlic powder
13 - Salt and black pepper to taste

→ Topping

14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon 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 boil. Add macaroni and cook for 1 minute less than package directions. Add broccoli and carrots in the last 3 minutes of cooking. Add peas in the final minute. 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 milk into the roux, stirring constantly until smooth and slightly thickened, approximately 4-5 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until cheese is melted and sauce is smooth.
06 - Combine drained pasta and vegetables with cheese sauce. Mix thoroughly and transfer to prepared baking dish.
07 - Mix panko with melted butter and sprinkle evenly over the top.
08 - Bake for 20-25 minutes, or until bubbly and golden. Allow to cool slightly before serving.

# Expert Hints:

01 -
  • It sneaks in three vegetables so naturally that even picky eaters stop noticing they're eating their greens.
  • The whole meal comes together in less than an hour, making it perfect for those nights when you need something real but don't have time to fuss.
  • That moment when the cheese sauce comes together is pure kitchen magic, and it tastes like the best version of comfort food.
02 -
  • Don't cook the pasta all the way through; it keeps cooking in the oven and will become mushy if you start with it fully cooked.
  • Make sure your milk is being whisked in gradually and constantly, or you'll end up with lumps that are nearly impossible to smooth out once they form.
  • Taste the cheese sauce before it goes into the baking dish because that's the last chance to adjust the seasoning to your liking.
03 -
  • Shred your own cheese from a block rather than using pre-shredded, which has anti-caking agents that prevent it from melting as smoothly.
  • If your sauce ever breaks or gets grainy, remove it from heat and whisk in a splash of cold milk, which usually brings it back together.
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