Creamy Veggie Mac and Cheese Recipe for a Comforting Meal

The aroma of bubbling cheese combined with fresh vegetables wafts through the kitchen as you prepare this delightful Veggie Mac and Cheese. Imagine the creamy sauce enveloping perfectly cooked pasta while vibrant greens add a pop of color. This dish isn’t just food; it’s an experience that warms your heart and tickles your taste buds.

Growing up, my mom always made mac and cheese on chilly evenings, but her secret? Sneaky veggies! Now, I whip up this Veggie Mac and Cheese for my friends, who can’t believe they’re eating healthy. Whether you’re cozying up on the couch or hosting a casual dinner party, this dish brings everyone together in cheesy harmony.

I remember one evening when my friends devoured this Veggie Mac and Cheese so quickly that I barely had a chance to grab a bowl myself!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Elbow Macaroni: About 8 ounces will do perfectly; choose whole grain for added fiber.
• Butter: Use unsalted butter for better control over the dish’s saltiness.
• All-Purpose Flour: Essential for thickening your cheese sauce; use gluten-free if preferred.
• Milk: Whole milk adds creaminess; consider oat milk or almond milk for dairy-free options.
• Shredded Cheddar Cheese: About 2 cups of sharp cheddar gives that classic flavor; mix in Monterey Jack for extra creaminess.
• Broccoli Florets: Fresh or frozen works well; they add nutrition and vibrant color.
• Carrots: Grate them or chop them small to blend seamlessly into the sauce.
• Frozen Peas: These little green gems add sweetness; no need to thaw before cooking!
• Garlic Powder: Elevates flavor without overpowering; fresh garlic works too if you prefer!
• Salt & Pepper: To taste; essential for enhancing all those delicious flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Let’s dive into creating this irresistible Veggie Mac and Cheese!

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain well but save some pasta water!

Sauté the Vegetables: In the same pot over medium heat, melt butter. Add broccoli florets and carrots; sauté until tender but still crisp—about 4 minutes—while enjoying the fragrant aroma.

Create the Roux: Sprinkle flour over the sautéed veggies while stirring continuously for about 1 minute until golden brown. This will create a lovely thick base.

Add Milk Gradually: Slowly pour in milk while whisking vigorously until smooth. Cook until it thickens slightly—around 3-5 minutes—watching it change from runny to luxurious.

Melt in Cheddar Goodness!: Stir in shredded cheddar cheese gradually until melted and gooey—this is where the magic happens! Don’t forget to season with garlic powder, salt, and pepper.

Toss Everything Together!: Add cooked pasta back into the cheesy mixture along with frozen peas. Stir gently until everything is well-coated in cheesy goodness.

Serve warm with an extra sprinkle of cheese on top if you’re feeling adventurous. Enjoy every creamy bite surrounded by laughter and good company!

This comforting dish is not just about eating; it’s about creating memories around the dinner table!

Perfecting the Cooking Process

Start by cooking your pasta until al dente while sautéing your veggies. Then, prepare the cheese sauce simultaneously, combining everything effortlessly at the end.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or add spices like paprika for extra flavor. You might even toss in breadcrumbs for a crunchy topping.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed for creaminess.

Sometimes I serve this dish at family gatherings, and it always receives rave reviews—especially from those who think they don’t like vegetables!

FAQ

Can I use gluten-free pasta for Veggie Mac and Cheese?

Yes, gluten-free pasta works well and maintains great texture.

What vegetables pair best with this recipe?

Broccoli, spinach, and bell peppers are fantastic choices that enhance flavor.

How can I make it vegan-friendly?

Substitute dairy with plant-based milk and nutritional yeast for cheesy flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Veggie Mac and Cheese

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• Author: Sophie
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in this creamy Veggie Mac and Cheese, featuring colorful vegetables blended into a luscious cheese sauce for a comforting meal that delights everyone at the table.

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Ingredients

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• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (or oat/almond milk)
• 2 cups shredded sharp cheddar cheese
• 1 cup broccoli florets
• 1 medium carrot (grated or finely chopped)
• 1 cup frozen peas (no need to thaw)
• 1 tsp garlic powder
• Salt & pepper to taste

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Instructions

1. Cook the elbow macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving some pasta water.
2. In the same pot, melt the butter over medium heat. Add broccoli and carrots; sauté for about 4 minutes until tender but crisp.
3. Sprinkle flour over the sautéed veggies, stirring continuously for about 1 minute until golden brown.
4. Gradually whisk in the milk and cook until slightly thickened (3–5 minutes).
5. Stir in shredded cheddar cheese until melted. Season with garlic powder, salt, and pepper.
6. Fold in the cooked macaroni and frozen peas until well coated in the cheese sauce. Serve warm.

Notes

• Feel free to substitute seasonal vegetables or add spices like paprika for extra flavor.
•  Try topping with breadcrumbs before baking for a crunchy finish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 420
• Sugar: 8g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 50mg