Save The first time I made this mac and cheese, my roommate walked in and asked why I was putting vegetables in comfort food. By the time she took her first bite, she understood completely. The sweetness of carrots and peas cuts through all that rich cheese, while broccoli adds these little tender-crisp moments that keep every forkful interesting. I have not made plain mac and cheese since.
Last winter my niece declared she hated anything green in her pasta. I served this anyway without making a big deal about it. She ate three helpings and only mentioned halfway through the third bowl that those green things were actually pretty good. Sometimes the best way to win people over is just to let the food speak for itself.
Ingredients
- Elbow macaroni: The curves catch cheese sauce perfectly and cook evenly so no pieces turn to mush while others stay underdone
- Broccoli florets: Chopping them small means they distribute throughout rather than clumping together in giant bites
- Carrots: Diced small they sweeten naturally as they bake creating little bursts against the savory cheese
- Frozen peas: They thaw right in the hot pasta and stay bright green adding fresh pops of sweetness
- Butter: Unsalted gives you control over the final seasoning since both cheese and pasta water bring their own salt
- All-purpose flour: Forms the roux base that thickens the milk into that velvety sauce we are all here for
- Whole milk: The fat content carries the cheese flavor better than low-fat alternatives and creates silkier texture
- Sharp cheddar: The bold cheese flavor stands up to the vegetables and provides that classic orange glow
- Mozzarella cheese: Adds the irresistible stringy factor and mellows the sharp cheddar slightly
- Parmesan cheese: Brings a salty nutty depth that keeps the sauce from tasting one note
- Mustard powder: The secret ingredient that enhances cheese flavor without making the sauce taste like mustard
- Garlic powder: Rounds out the sauce with subtle warmth that complements all three cheeses
- Panko breadcrumbs: Optional but creates that crunchy golden crust that makes the first spoon feel special
Instructions
- Preheat your oven:
- Set it to 180°C (350°F) and give a 2-liter baking dish a quick coating of butter or oil so nothing sticks later
- Cook pasta with vegetables:
- Boil salted water and add macaroni cooking 1 minute less than the package says then add broccoli and carrots for the final 3 minutes and peas in the last minute before draining
- Make the roux:
- Melt butter in a saucepan over medium heat then whisk in flour cooking for 1 minute until it smells nutty and looks like wet sand
- Create the cheese sauce:
- Slowly whisk in milk and stir for 4 to 5 minutes until it thickens enough to coat the back of a spoon then remove from heat before stirring in all three cheeses and seasonings until smooth
- Combine and bake:
- Mix the drained pasta and vegetables into the cheese sauce transfer to your baking dish top with buttered panko if using and bake 20 to 25 minutes until bubbly and golden
Save This recipe became my go-to for new parents because it freezes beautifully and re heats without losing that creamy texture. I have taken it to three different housewarmings this year alone and each time someone asked for the recipe before they even finished their first serving.
Make It Your Own
Swap in spinach or bell peppers if that is what you have in the crisper drawer. The beauty of this base cheese sauce is that it plays nicely with almost any vegetable.
Gluten Free Option
Use your favorite gluten-free pasta and a 1 to 1 gluten-free flour blend in the roux. The sauce might take an extra minute to thicken but the final result is just as comforting.
Serving Suggestions
A crisp green salad with bright vinaigrette cuts through the richness perfectly. This also works as a hearty side alongside roasted chicken or can stand alone as a vegetarian main.
- Sprinkle fresh herbs like parsley or chives over the top right before serving for color contrast
- Extra paprika in the panko topping adds a smoky note and deeper golden color
- Let the dish rest 5 minutes after baking so the sauce sets slightly for cleaner scooping
Save There is something deeply satisfying about watching people who claim to hate vegetables clean their plates. This mac and cheese has converted more skeptics than I can count.
Recipe Q&A
- → Can I prepare this ahead of time?
Yes, assemble the dish completely in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into melted butter thoroughly to form a smooth roux before adding milk. Add milk gradually while whisking constantly, and maintain medium heat to avoid overcooking.
- → What vegetables work well as substitutes?
Spinach, bell peppers, zucchini, cauliflower, or mushrooms are excellent choices. Use approximately the same total volume as the original vegetables to maintain proper sauce consistency.
- → Is this suitable for a gluten-free diet?
Absolutely. Substitute regular pasta with gluten-free pasta and use cornstarch or gluten-free flour in place of all-purpose flour for the roux. Verify all cheese and seasoning labels.
- → Can I make this dairy-free?
Yes, use dairy-free butter, unsweetened plant-based milk, and dairy-free cheese alternatives. The texture may differ slightly, but the dish remains delicious and satisfying.
- → Why undercook the pasta by one minute?
Undercooking prevents mushiness after baking. The pasta continues cooking in the oven, achieving the ideal tender texture without becoming soft.