Description
This Veggie Mac and Cheese recipe combines tender elbow macaroni with fresh broccoli, cauliflower, carrots, and celery, all smothered in a creamy, sharp cheddar cheese sauce with a hint of Dijon mustard. Baked until bubbly and delicious, this comforting dish offers a perfect way to enjoy a cheesy classic with added nutritious vegetables.
Ingredients
Scale
Pasta and Vegetables
- 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
Cheese Sauce
- 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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
- Cook Macaroni and Vegetables: In a 6-quart stockpot, cook the elbow macaroni according to the package directions. Add the broccoli florets, cauliflowerets, sliced carrots, and celery to the pot during the last 6 minutes of cooking to soften the vegetables while the pasta cooks. Once done, drain the mixture and transfer it to a greased 13×9-inch baking dish.
- Prepare Cheese Sauce: While the pasta cooks, heat the butter in a large saucepan over medium-high heat. Sauté the chopped onion until tender and translucent. Stir in the flour until fully blended to form a roux. Gradually whisk in the 2% milk and chicken broth, bringing the mixture to a boil. Continue cooking and stirring until the sauce thickens, about 2 minutes. Then, stir in the shredded sharp cheddar cheese, Dijon mustard, salt, and pepper until the cheese fully melts and the sauce is smooth.
- Combine and Bake: Pour the cheese sauce over the macaroni and vegetable mixture in the baking dish, stirring to coat everything evenly. Sprinkle the paprika evenly over the top. Bake uncovered in the preheated oven until heated through and bubbly, about 15-20 minutes.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Feel free to add other vegetables like peas or bell peppers for extra flavor and nutrition.
- Use sharp cheddar for a more intense cheesy flavor, or a mild cheddar for a creamier taste.
- To make it gluten-free, swap all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
