Veggie Mac and Cheese
A delightful and nutritious twist on the classic mac and cheese, loaded with vibrant vegetables and creamy cheese sauce.
Ingredients
Pasta
- 8 oz elbow macaroni Cook according to package instructions
Vegetables
- 2 cups broccoli florets
- 1 cup diced bell peppers
- 1 cup shredded carrots
Cheese Sauce
- 2 cups shredded cheddar cheese Use quality cheese for best flavor
- 1 cup milk Can use almond or oat milk for dairy-free option
- 2 tablespoons butter
- 2 tablespoons all-purpose flour Use gluten-free flour for gluten-free option
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Start by measuring out all your ingredients. Cook the macaroni according to package instructions until al dente. Drain and set aside. While the pasta is cooking, chop your vegetables.
Cooking the Base
- In a pot over medium heat, melt the butter. Stir in the flour, garlic powder, salt, and pepper. Cook for 1–2 minutes until smooth and bubbly.
Creating the Cheese Sauce
- Gradually whisk in the milk, stirring until thickened, about 3-4 minutes.
Adding the Cheese
- Lower the heat and add the shredded cheddar cheese, stirring until melted.
Incorporating Vegetables
- Mix in the broccoli, bell peppers, and carrots. Cook for about 5 minutes until veggies are tender but crisp.
Combining with Macaroni
- Pour the cheese sauce and vegetable mix over the drained macaroni and stir until fully coated.
Final Touches
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs or extra cheese.
Notes
This dish is versatile; feel free to customize the vegetables and cheeses to suit your preference.