Ingredients

1 pound elbow macaroni

4 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups milk (whole milk recommended for creaminess)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional, but adds a lovely warmth)

4 cups shredded cheddar cheese (sharp or medium, your preference!)

1 cup shredded Gruyere cheese (for extra flavor and meltiness)

1 cup broccoli florets, chopped into small pieces

1 cup carrots, peeled and diced small

1/2 cup frozen peas

1/2 cup red bell pepper, diced small

1/4 cup grated Parmesan cheese (for topping)

1 tablespoon breadcrumbs (optional, for topping)

Instructions

Step 1: Fill a large pot with salted water and bring it to a rolling boil.

Step 2: Add the elbow macaroni. Cook according to the package directions, but 1-2 minutes less than the recommended time.

Step 3: Prepare an ice bath by filling a bowl with ice and water. Drain the macaroni and plunge it into the ice bath.

Step 4: After a minute or two, drain the macaroni thoroughly and set aside.

Step 5: In a large saucepan or Dutch oven, melt the butter over medium heat.

Step 6: Whisk in the flour. Continue whisking constantly for 1-2 minutes, until smooth and slightly golden.

Step 7: Slowly pour in the milk, whisking constantly to prevent lumps.

Step 8: Keep whisking until the sauce thickens (5-7 minutes). It should coat the back of a spoon.

Step 9: Remove from heat.

Step 10: Add the salt, pepper, and nutmeg if using. Stir well to combine.

Step 11: Stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Taste and adjust seasoning if needed.

Step 12: While the cheese sauce is still warm, add the chopped broccoli, diced carrots, frozen peas, and diced red bell pepper.

Step 13: Stir gently to combine the vegetables with the cheese sauce.

Step 14: Add the cooked macaroni to the cheese and vegetable mixture.

Step 15: Stir gently until everything is well combined.

Step 16: Preheat your oven to 350°F (175°C).

Step 17: Grease a 9×13 inch baking dish.

Step 18: Pour the mac and cheese mixture into the prepared dish.

Step 19: In a small bowl, combine the grated Parmesan cheese and breadcrumbs if using.

Step 20: Sprinkle the Parmesan and breadcrumb mixture evenly over the top of the mac and cheese.

Step 21: Bake for 20-25 minutes, or until the top is golden brown and bubbly.

Step 22: Let cool for a few minutes before serving.

Tips & Variations

Use whole wheat or gluten-free pasta for a different nutrition profile or dietary needs.

Swap the Gruyere for mozzarella or fontina if you prefer a milder cheese.

Add cooked bacon or sausage for a meatier version.

Mix in other vegetables like spinach, mushrooms, or zucchini for even more variety.

For extra creaminess, stir in a dollop of cream cheese or a splash of heavy cream into the cheese sauce.

FAQs

Can I use different types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other pasta shapes like shells, penne, or rotini depending on your preference and what you have on hand.

Is this recipe suitable for freezing?

Absolutely. This mac and cheese freezes well. Just cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Dinner

Veggie Mac and Cheese: A Delicious and Healthy Twist on a Classic Recipe

Introduction