Veggie Mac and Cheese Recipe

If you’re craving a comforting classic but want to sneak some veggies onto your plate without any fuss, my Veggie Mac and Cheese Recipe is your new go-to. It’s creamy, cheesy, and packed with fresh broccoli, cauliflower, carrots, and celery all baked into those perfectly tender elbow macaroni noodles. Trust me, this isn’t just any mac and cheese—it’s a family favorite that brings a warm, hearty twist to the table every time you make it. Stick around and I’ll walk you through exactly how to get it just right (including some tips I swear by!)

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Ingredients You’ll Need

Each ingredient in my Veggie Mac and Cheese Recipe works together to build layers of flavor and texture that make this dish so special. Fresh veggies add a satisfying crunch and color, while sharp cheddar brings that rich, classic mac and cheese taste you love. Here’s a bit of what you’ll want to look out for as you shop.

• Elbow macaroni: Classic shape that holds sauce perfectly; make sure to cook it al dente since it’ll bake a bit later.
• Broccoli florets: Fresh ones are best for vibrant color and snap, but frozen can work in a pinch.
• Cauliflower florets: Adds mild flavor and creaminess when cooked.
• Carrots: Thinly sliced for even cooking and a touch of natural sweetness.
• Celery ribs: Provides fresh crunch and a subtle aromatic note.
• Butter: Essential for that silky roux base in the cheese sauce.
• Onion: Adds a little depth and sweetness when sautéed.
• All-purpose flour: Helps thicken the cheese sauce to the perfect creamy consistency.
• Milk (2%): A balance of creaminess and lightness; whole milk works too if you prefer richer sauce.
• Chicken broth: Adds savory undertones and helps thin the sauce just enough.
• Sharp cheddar cheese: Go for freshly shredded for the best melt and flavor.
• Dijon mustard: A little secret ingredient that brightens the cheese flavor.
• Salt, pepper, and paprika: Season perfectly and add a touch of warmth on top before baking.

Variations

One of the best parts about this Veggie Mac and Cheese Recipe is how easy it is to make it your own. Over time, I’ve played around with different veggies, cheeses, and even protein add-ins to keep it exciting – and I encourage you to do the same!

• Swap the veggies: I sometimes swap in spinach or peas depending on the season; it’s a great way to use what you have on hand without losing the heartiness.
• Make it vegan: Use dairy-free milk and cheese alternatives, plus vegan butter to keep it creamy and comforting.
• Add protein: Toss in cooked shredded chicken or crispy bacon bits for a meatier version.
• Cheese variety: I love mixing sharp cheddar with a little smoked gouda for a subtle smoky flavor.

How to Make Veggie Mac and Cheese Recipe

Step 1: Cook Pasta and Veggies Together

Start by bringing a large pot of salted water to a boil. You’ll cook the elbow macaroni according to the package instructions, but here’s the trick: add the broccoli, cauliflower, carrots, and celery into the pot during the last 6 minutes of cooking. This way, the veggies steam and soften just right without turning mushy. When the pasta and veggies are tender but still have a bit of bite, drain everything well and transfer it to a greased 13×9-inch baking dish. Pro tip: Keep an eye on the veggies so they don’t overcook — you want them bright and slightly crisp.

Step 2: Make the Creamy Cheese Sauce

In a large saucepan over medium-high heat, melt the butter. Add the chopped onion and sauté it until it’s soft and translucent—this sweetens the sauce naturally and adds extra flavor. Next, stir in the flour to create a roux, cooking for a minute or two until it’s fragrant and smooth. Gradually whisk in the milk and chicken broth, bringing the mixture to a gentle boil. Keep stirring as it thickens—this usually takes about 2 minutes. Once the sauce has thickened, remove it from heat, then stir in the shredded sharp cheddar, Dijon mustard, salt, and pepper until you get a silky, cheesy goodness. I discovered that adding the mustard really brightens the flavor without making it tangy, and it’s my secret weapon for extra depth.

Step 3: Combine, Sprinkle, and Bake

Pour your cheese sauce over the pasta and veggie mixture in the baking dish, stirring gently to coat everything evenly. Then sprinkle paprika over the top—not only does it add a gorgeous pop of color, but it also lends a subtle warmth. Slide the dish into your preheated 350°F oven and bake uncovered for 15 to 20 minutes until it’s bubbling and heated through. When you pull it out, that golden, cheesy top makes this dish irresistible — I always catch my husband sneaking in for a taste before dinner!

How to Serve Veggie Mac and Cheese Recipe

Garnishes

I love to sprinkle a little freshly chopped parsley or chives on top before serving—it adds a bright, fresh note and a pop of green that makes the dish look as good as it tastes. Sometimes I also add a tiny drizzle of truffle oil or a pinch of extra sharp cheddar for an elevated touch that guests rave about.

Side Dishes

This Veggie Mac and Cheese pairs beautifully with crisp garden salads, roasted Brussels sprouts, or even a simple garlic bread to mop up all that cheesy goodness. It’s hearty enough to shine on its own but also a fabulous comfort food side at any family dinner.

Creative Ways to Present

For holiday dinners or potlucks, I sometimes bake this mac and cheese in individual ramekins for a fancy-but-cozy presentation. Sprinkling each serving with crunchy toasted breadcrumbs before baking adds a delightful texture contrast my guests always ask about. Another fun idea is to serve it in mini bell pepper “bowls” for a colorful, veggie-packed twist that’s as cute as it is tasty.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Veggie Mac and Cheese keep really well in an airtight container in the fridge for up to 3 days. I find that letting it cool completely before storing helps maintain texture. When it’s time to eat, just reheat gently (more on that below) to keep it from drying out.

Freezing

I’ve frozen this mac and cheese baked and unbaked — both work surprisingly well. If freezing before baking, tightly cover the dish and bake straight from frozen, adding about 10 extra minutes to the cooking time. For leftovers, freezing in smaller portions helps with quick defrosts. Just note that fresh veggies may lose a bit of their bright color and firmness after freezing, but the flavor stays delicious.

Reheating

To reheat, I prefer the oven or toaster oven for the best texture—cover it lightly to avoid drying out, and heat at 350°F for about 15–20 minutes until warmed through and bubbly again. If you’re short on time, microwaving works fine; just add a splash of milk and stir halfway through to keep it creamy.

FAQs

Final Thoughts

This Veggie Mac and Cheese Recipe has honestly become a staple in my home because it combines comfort and nutrition without compromising taste. I remember the first time I made it for my picky eaters—they didn’t even realize there were hidden veggies, and now they ask for it regularly! If you want a dish that feels like a warm hug on a busy weeknight but keeps you feeling good about what you’re eating, you’re going to love this. Give it a try, tweak it as you go, and make it your own.

Veggie Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 125 reviews

• Author: Lisa
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

This creamy Veggie Mac and Cheese recipe combines tender elbow macaroni with fresh broccoli, cauliflower, carrots, and celery, all smothered in a rich, cheesy sauce made from sharp cheddar and a touch of Dijon mustard. Baked to perfection with a hint of paprika, it’s a comforting and vegetable-packed twist on a classic favorite that’s perfect for family dinners.

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Ingredients

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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

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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
2. Cook Macaroni and Vegetables: In a 6-quart stockpot, cook the elbow macaroni according to the package instructions. During the last 6 minutes of cooking, add the fresh broccoli florets, cauliflowerets, carrots, and sliced celery to the boiling pasta water to soften the vegetables. Once cooked, drain the mixture thoroughly and transfer it to a greased 13×9-inch baking dish.
3. Prepare Cheese Sauce: While the pasta cooks, melt the butter in a large saucepan over medium-high heat. Add the chopped onion and sauté until tender and translucent. Stir in the all-purpose flour and cook briefly to blend it with the butter and onion, forming a roux. Gradually whisk in the 2% milk and chicken broth, bringing the mixture to a boil. Continue to cook and stir until the sauce thickens, about 2 minutes.
4. Add Cheese and Seasonings: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Add the Dijon mustard, salt, and pepper to the sauce, stirring well to combine all flavors.
5. Combine Sauce and Pasta: Pour the cheese sauce over the macaroni and vegetable mixture in the baking dish. Stir gently to coat everything evenly with the creamy sauce.
6. Bake: Sprinkle paprika evenly over the top for a touch of color and flavor. Place the baking dish uncovered in the preheated oven and bake for 15 to 20 minutes, or until heated through and bubbly.
7. Serve: Remove from oven and serve hot as a delicious vegetable-packed mac and cheese.

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Notes

• You can substitute cheddar cheese with a sharp white cheddar or a blend of your favorite cheeses for a different flavor profile.
• For a vegetarian version, replace chicken broth with vegetable broth.
• Adding a breadcrumb topping before baking can create a crunchy texture on top.
• Make sure not to overcook the vegetables while boiling; they should remain tender-crisp.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0.1g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 40mg