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.
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
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 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 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Remove from oven and serve hot as a delicious vegetable-packed mac and cheese.
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.
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
