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