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–+ servings
Veggie Mac and Cheese

Ultimate Creamy Veggie Mac and Cheese That You’ll Love

This Veggie Mac and Cheese combines gooey, cheesy goodness with a medley of nutritious vegetables for a customizable and comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni Feel free to swap for gluten-free pasta if needed.
For the Cheese Sauce
  • 4 tablespoon Unsalted Butter Olive oil can be used for a dairy-free option.
  • ¼ cup All-Purpose Flour Gluten-free flour works as a substitute.
  • 2 cups Milk Whole milk is preferred; almond or oat milk works for dairy-free.
  • 1 teaspoon Salt Adjust according to your taste.
  • ½ teaspoon Black Pepper Use white pepper for a lighter touch.
  • 1 pinch Nutmeg Optional warm flavor; feel free to omit if preferred.
  • 1 cup Shredded Cheddar Cheese Choose sharp or medium; substitute with vegan cheese for a plant-based twist.
  • 1 cup Shredded Gruyere Cheese Monterey Jack makes a great mild alternative.
For the Vegetables
  • 1 cup Broccoli Florets Swap with spinach or kale for variety.
  • 1 cup Carrots Consider butternut squash for another twist.
  • 1 cup Frozen Peas Green beans or edamame can be used instead.
  • 1 cup Red Bell Pepper Any bell pepper or chopped zucchini is a good substitute.
For the Topping
  • ½ cup Grated Parmesan Cheese Use nutritional yeast for a vegan alternative.
  • ½ cup Breadcrumbs Choose vegan breadcrumbs for a plant-based meal.

Equipment

  • Large Pot
  • Medium saucepan
  • colander
  • Baking Dish
  • Whisk

Method
 

Cooking Steps
  1. Boil a large pot of salted water. Add elbow macaroni, cooking until al dente.
  2. Prepare an ice bath in a large bowl. Drain the macaroni and plunge into the ice bath.
  3. In a saucepan, melt unsalted butter and whisk in all-purpose flour to make a roux.
  4. Gradually add milk while whisking. Cook until thickened to a creamy consistency.
  5. Remove from heat. Stir in salt, black pepper, and nutmeg.
  6. Add shredded cheddar and Gruyere, stirring until fully melted.
  7. Fold in broccoli, carrots, peas, and red bell pepper.
  8. Gently combine macaroni with the cheese and vegetable mixture.
  9. Preheat oven to 350°F and prepare a greased baking dish.
  10. Transfer mixture to baking dish and spread evenly.
  11. Mix together Parmesan and breadcrumbs. Sprinkle over the top.
  12. Bake for 20-25 minutes until golden brown and bubbly.
  13. Allow to cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 50mgCalcium: 350mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months.

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