Garden Veg Mac and Cheese (Print View)

Comforting elbow macaroni with creamy three-cheese sauce and fresh broccoli, carrots, and peas for a family-favorite meal.

# What You’ll Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

02 - 1 cup broccoli florets, chopped small
03 - 1 cup carrots, diced
04 - 1 cup frozen peas

→ Cheese Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1 cup sharp cheddar cheese, shredded
09 - 1/2 cup mozzarella cheese, shredded
10 - 1/4 cup Parmesan cheese, grated
11 - 1/2 teaspoon mustard powder
12 - 1/4 teaspoon garlic powder
13 - Salt and black pepper to taste

→ Topping

14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon melted butter

# Method:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 1 minute less than package directions. Add broccoli and carrots in the final 3 minutes of cooking. Add peas in the final minute. Drain completely and reserve.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until combined.
04 - Gradually whisk milk into the roux, stirring constantly until the mixture is smooth and thickened, approximately 4 to 5 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until cheese is completely melted and sauce reaches a smooth consistency.
06 - Mix drained pasta and vegetables with cheese sauce until fully coated. Transfer mixture to prepared baking dish.
07 - If desired, combine panko breadcrumbs with melted butter and distribute evenly over the top of the mixture.
08 - Bake for 20 to 25 minutes until bubbling at edges and golden on top. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The three cheese blend creates that perfect restaurant style pull while the mustard powder sneaks in just enough depth that people will ask what your secret ingredient is
  • Cooking the vegetables right with the pasta means one less pot to wash and they absorb all that salty starchy water making them taste so much better
02 -
  • Undercooking the pasta by 1 minute is crucial because it continues cooking in the cheese sauce and again in the oven so nobody wants mushy mac and cheese
  • Adding the vegetables at different times based on their cook times means everything ends up perfectly tender instead of having raw carrots or mushy peas
03 -
  • Grate your own cheese instead of buying pre-shredded bags which contain anti-caking agents that prevent smooth melting
  • Warm the milk slightly before adding it to the roux to help it incorporate faster and prevent lumps from forming
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