Garden Vegetable Mac and Cheese

The first time I made this for my picky eater nephew, he actually asked for seconds without anyone prompting him. Something about the way the cheese sauce clings to those little vegetables just works.

Last winter when my sister came over exhausted from work, I had this bubbling in the oven by the time she walked through the door. She took one bite and said this was exactly what she needed but didnt know she wanted.

Ingredients

• Elbow macaroni: The curves catch the sauce perfectly and feel nostalgic
• Broccoli florets: Chop them small so they distribute evenly throughout
• Diced carrots: They add sweetness and color that makes the dish pop
• Frozen peas: No need to thaw first and they stay bright green
• Unsalted butter: Lets you control the salt level since cheese is naturally salty
• All-purpose flour: Creates the silky roux that thickens your sauce base
• Whole milk: Makes the sauce rich and creamy without being heavy
• Sharp cheddar cheese: The bold flavor carries through all the vegetables
• Mozzarella cheese: Adds that incredible stretch when you take a bite
• Parmesan cheese: Brings a salty depth that rounds everything out
• Mustard powder: The secret ingredient that makes cheese taste more cheesy
• Garlic powder: Subtle background note that keeps everyone guessing
• Panko breadcrumbs: Optional but creates that irresistible golden crust

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter

Cook the pasta smart:

Boil salted water and cook macaroni for one minute less than the package says, adding broccoli and carrots in the last three minutes and peas in the final minute before draining

Make the roux:

Melt butter over medium heat, whisk in flour and cook for one minute until it smells nutty and forms a paste

Create the sauce:

Slowly whisk in milk and stir constantly for 4 to 5 minutes until it coats the back of a spoon

Add the cheese:

Remove from heat and stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt and pepper until smooth

Combine everything:

Mix the drained pasta and vegetables into the cheese sauce and pour into your prepared dish

Add the topping:

Mix panko with melted butter and sprinkle evenly over the top if you want that crunch

Bake to perfection:

Cook for 20 to 25 minutes until bubbly and golden, then let it rest for a few minutes before serving

Save

This recipe has saved so many weeknight dinners when we wanted something comforting but not guilty. The leftovers reheat surprisingly well for lunch the next day.

Making It Your Own

Swap in whatever vegetables you have in the crisper drawer. Spinach works beautifully if you add it right before baking so it just wilts.

The Sauce Secret

Grate your own cheese instead of buying pre-shredded bags. The anti-caking coating on store-bought cheese prevents it from melting into that silky smooth texture we are after.

Serving Ideas

A crisp green salad with vinaigrette cuts through the richness perfectly. I also like to serve this alongside roasted chicken when we have guests over for a casual dinner.

• Sprinkle extra fresh herbs like parsley or chives right before serving
• Add a pinch of smoked paprika to the sauce for a subtle smoky depth
• Let it rest for 10 minutes after baking so the sauce sets up slightly

Save

There is something so satisfying about watching everyone gather around the table for this dish. It is simple food that brings people together exactly what comfort food should do.

Recipe FAQs

→ Can I use different vegetables in this dish?

Absolutely. Spinach, bell peppers, zucchini, or cauliflower work wonderfully. Add harder vegetables like cauliflower with the broccoli and carrots, while leafy greens like spinach should be stirred in after draining.

→ How do I prevent the sauce from becoming grainy?

Use freshly shredded cheese instead of pre-shredded varieties, which contain anti-caking agents. Add the cheese gradually over low heat, stirring constantly until melted. Avoid overheating the sauce once the cheese is added.

→ Can I make this ahead of time?

Yes. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the cooking time if baking cold from the refrigerator.

→ What type of cheese works best?

Sharp cheddar provides the strongest flavor foundation, while mozzarella adds excellent melt and stretch. Parmesan contributes savory depth. You can substitute Gruyère or fontina for a more sophisticated flavor profile.

→ Is the panko topping necessary?

It's optional but adds a wonderful crunchy contrast to the creamy pasta. If you prefer without topping, simply skip the panko step. You can also crushed crackers or additional shredded cheese for the topping.

→ How do I make this gluten-free?

Use gluten-free macaroni and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Ensure your cheeses and other ingredients are certified gluten-free as well.