Name: Veggie Mac and Cheese Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1-1/2 cups uncooked elbow macaroni; 3 cups fresh broccoli florets; 2 cups fresh cauliflowerets; 3 large carrots, halved lengthwise and thinly sliced; 2 celery ribs, sliced; 1 tablespoon butter; 1 medium onion, chopped; 1/4 cup all-purpose flour; 1 cup 2% milk; 1 cup chicken broth; 3 cups shredded sharp cheddar cheese; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 teaspoon paprika

If you’re looking for a comforting, crowd-pleasing dish that sneaks in a good helping of veggies, you’re going to love this Veggie Mac and Cheese Recipe. It’s creamy, cheesy, and packed with tender broccoli, cauliflower, carrots, and celery – everything you want in a cozy baked meal. When I first tried this, I was impressed by how the veggies soften just right in the pasta cooking water, giving the dish a fresh, colorful pop. Stick around, and I’ll walk you through the whole process so you end up with a mac and cheese that’s anything but ordinary!

🧡

Why You’ll Love This Recipe

Loaded with fresh veggies: Broccoli, cauliflower, carrots, and celery all get cooked right with the pasta for a perfect texture.
Creamy homemade cheese sauce: Sharp cheddar and Dijon mustard give it a rich, tangy flavor that’s irresistible.
Family-approved comfort food: My family goes crazy for this dish – it’s a great way to get everyone to eat their greens without fuss.
Simple and straightforward: No fancy ingredients or techniques, just honest-to-goodness deliciousness.

Veggie Mac and Cheese Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together to create a beautiful balance of creamy cheese, fresh veggies, and tender pasta. I always recommend using fresh vegetables because they add that vibrant flavor and texture that make this veggie mac and cheese recipe stand out.

Veggie Mac and Cheese Recipe - Ingredients

Elbow macaroni: The classic pasta shape for mac and cheese – it holds sauce perfectly.
Fresh broccoli florets: Adds a little green crunch and nutrition.
Fresh cauliflower florets: For a lighter, slightly nutty bite that complements the broccoli.
Carrots: Thin slices cook quickly and add a subtle sweetness.
Celery ribs: Brings in a mild savory note and crunch.
Butter: Forms the base of the roux for the cheese sauce.
Onion: Cooked down to bring gentle sweetness into the sauce.
All-purpose flour: Thickens the cheese sauce perfectly.
2% milk: A creamy liquid base that’s not too heavy.
Chicken broth: Adds a subtle depth and umami to the sauce.
Sharp cheddar cheese: For that punchy, melty cheese flavor.
Dijon mustard: Just a touch to brighten and lift the richness.
Salt, pepper, and paprika: Essential seasonings to round out flavors and add warmth.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Veggie Mac and Cheese Recipe is! Whether you want to sneak in extra veggies, adjust for dietary needs, or switch up the cheese, it’s easy to make it your own. Don’t be afraid to experiment – that’s part of the fun in cooking.

Vegetarian variation: Simply swap chicken broth for vegetable broth to keep things fully plant-based – my go-to swap when cooking for veggie-loving friends.
Extra veggies: I’ve added sautéed mushrooms or spinach before, which makes it even heartier and adds some bold flavors.
Cheese options: Try mixing in mozzarella or gouda for a creamier, milder sauce.
Spicy kick: A dash of cayenne pepper or smoked paprika can give it a cozy warmth that wakes up your taste buds.

How to Make Veggie Mac and Cheese Recipe

Step 1: Cook your pasta and veggies together

Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions, but here’s the trick: add your fresh broccoli, cauliflower, carrots, and celery during the last 6 minutes of cooking. I discovered this when I wanted tender veggies that still popped with color and texture – they cook gently right alongside the pasta. Once everything’s tender but not mushy, drain well and transfer to a greased 13×9-inch baking dish. This multitasking saves time and washes fewer dishes, which I love!

Step 2: Make your creamy cheese sauce

While the pasta and veggies are cooking, melt butter in a large saucepan over medium-high heat. Sauté the chopped onion until soft and fragrant, about 3-5 minutes. Stir in the flour to form a paste—this is your roux, which will thicken the sauce. Slowly whisk in the milk and chicken broth, bringing the mixture to a boil. Keep stirring for about 2 minutes until the sauce thickens nicely. Then, off the heat, stir in the shredded sharp cheddar cheese, Dijon mustard, salt, and pepper. The cheese will melt smoothly into a luscious sauce that’s rich and tangy—a definite crowd pleaser.

Step 3: Combine and bake to perfection

Pour the cheese sauce over your macaroni and veggies in the baking dish. Stir gently to ensure every bite is coated in that creamy goodness. Sprinkle paprika on top for a little color and subtle warmth. Bake uncovered in a preheated 350°F oven for 15 to 20 minutes, until bubbly and heated through. I love how baking gives it a slight crust on top, adding a nice texture contrast. Serve hot straight from the oven, and watch the smiles around the table!

👨‍🍳

Pro Tips for Making Veggie Mac and Cheese Recipe

Fresh veggies timing: Adding the veggies in the last 6 minutes lets them soften without turning mushy or losing their vibrant color.
Cheese Sauce Consistency: Don’t rush thickening the sauce; stirring constantly prevents lumps and ensures a silky smooth texture.
Don’t overbake: Bake just until heated through to keep the cheese sauce creamy, not dried out or crusty.
Use sharp cheddar: It’s extra flavorful and melts well, giving that classic mac and cheese tang that balances the veggies perfectly.

How to Serve Veggie Mac and Cheese Recipe

Garnishes

I usually sprinkle chopped fresh parsley or chives on top right before serving for a fresh, herbal touch that brightens the dish. Sometimes I add a light dusting of extra paprika or a little cracked black pepper to make it look extra inviting. Honestly, a little sprinkle here and there makes the dish pop just visually and flavor-wise!

Side Dishes

This veggie mac pairs so well with a simple green salad dressed with a lemon vinaigrette or a side of roasted garlic bread for soaking up every cheesy bite. When I want to keep things light, a crisp cucumber salad or steamed green beans do the trick beautifully.

Creative Ways to Present

For special dinners, I love baking the mac and cheese in individual ramekins topped with panko breadcrumbs and a drizzle of olive oil for a golden crust. It makes each serving feel fancy and personalized, which always impresses guests!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The dish holds up really well, and the flavors actually deepen after resting overnight. Just give it a good stir before reheating.

Freezing

I’ve frozen this veggie mac and cheese recipe successfully a couple of times by packing it in freezer-safe containers. When thawed overnight in the fridge, it reheats nicely without losing creaminess – just add a splash of milk to refresh the sauce if it looks a bit thick.

Reheating

I usually reheat leftovers covered in the oven at 325°F until warmed through (about 15-20 minutes). For a quicker option, the microwave works too—heat in short bursts, stirring in between to maintain creaminess.

FAQs

Can I use frozen vegetables instead of fresh for the Veggie Mac and Cheese Recipe?

Absolutely! Frozen veggies can work in a pinch. Just thaw and drain any excess water before adding them toward the end of cooking to avoid making the dish too watery. Keep an eye on the cooking time since frozen veggies may cook faster than fresh ones.
Is there a dairy-free alternative for the cheese sauce?

Yes! You can swap milk for unsweetened plant-based milk like almond or oat, and use a dairy-free cheese alternative that melts well. Keep the roux base the same for thickening. The texture and flavor won’t be exactly the same but still delicious and comforting.
Can I make this recipe ahead of time?

Definitely! Prepare it through the cheese sauce stage, then cover and refrigerate. When you’re ready, bake it fresh. This makes weeknight dinners so much easier since most of the work is done in advance.
What’s the best cheese to use in this recipe?

I recommend sharp cheddar for its bold flavor and excellent melting properties. However, feel free to experiment with blends like gouda, Monterey jack, or mozzarella to tailor it to your taste.

Final Thoughts

This Veggie Mac and Cheese Recipe holds a special place in my kitchen because it’s a delicious way to get some good greens into a family favorite. I used to struggle getting my kids excited about veggies, but this dish makes it easy – the creamy cheese sauce makes everything irresistible. So next time you want comfort food with a healthy twist, give this recipe a whirl. I promise, you’ll find it as comforting and satisfying as I do every time!