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

★★★★★

4.5 from 83 reviews
  • Author: Luna
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Veggie Mac and Cheese offers a delightful and nutritious twist on the classic comfort food. Packed with fresh vegetables like broccoli, carrots, peas, and red bell pepper, and layered with a creamy blend of sharp cheddar and Gruyere cheeses, this recipe delivers rich flavors and vibrant colors. Baked to a golden bubbly perfection with a crispy Parmesan and breadcrumb topping, it’s perfect for a satisfying family meal that combines indulgence with wholesome ingredients.

Ingredients

Scale

Pasta

  • 1 pound elbow macaroni

Cheese Sauce

  • 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)
  • 4 cups shredded cheddar cheese (sharp or medium)
  • 1 cup shredded Gruyere cheese

Vegetables

  • 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

Topping

  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon breadcrumbs (optional)

Instructions

  1. Boil pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the elbow macaroni and cook according to the package directions, but reduce the time by 1-2 minutes to keep the pasta slightly firm.
  2. Shock pasta: Prepare an ice bath with ice and water. Drain the cooked macaroni and immediately plunge it into the ice bath for a couple of minutes to stop cooking and maintain texture. Drain thoroughly and set aside.
  3. Make roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and continue whisking constantly for 1-2 minutes until the mixture is smooth and turns a slight golden color to cook out the raw flour taste.
  4. Add milk and thicken sauce: Gradually pour in the milk while whisking continuously to avoid lumps. Continue whisking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Season sauce: Remove the sauce from heat, then stir in salt, black pepper, and nutmeg if using. Mix well to incorporate flavors evenly.
  6. Incorporate cheeses: Add shredded cheddar and Gruyere cheeses to the warm sauce. Stir gently until all the cheese melts completely and the sauce is smooth. Taste and adjust seasoning as needed.
  7. Add vegetables: While the cheese sauce is still warm, fold in chopped broccoli, diced carrots, frozen peas, and diced red bell pepper. Stir gently to ensure vegetables are evenly distributed.
  8. Combine pasta and sauce: Add the drained macaroni to the saucepan with the cheese sauce and vegetables. Stir carefully to combine everything thoroughly without breaking the pasta.
  9. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the mac and cheese.
  10. Prepare baking dish: Grease a 9×13 inch baking dish lightly with butter or oil to prevent sticking.
  11. Transfer mixture: Pour the mac and cheese mixture evenly into the prepared baking dish, spreading it out gently.
  12. Add topping: In a small bowl, mix grated Parmesan cheese and breadcrumbs if using. Sprinkle this mixture evenly over the top of the mac and cheese for a crispy, flavorful crust.
  13. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the topping is golden brown and the cheese sauce is bubbly around the edges.
  14. Cool and serve: Remove the dish from the oven and let it cool for a few minutes to set before serving. This allows the cheese sauce to thicken slightly and prevents burns.

Notes

  • Using whole milk is recommended for a creamier cheese sauce, but you can substitute with 2% milk for a lighter version.
  • The nutmeg in the cheese sauce adds warmth and enhances flavor but can be omitted if preferred.
  • Adjust cooking time of macaroni slightly less than package instructions to avoid mushy pasta after baking.
  • Breadcrumb topping is optional; for a gluten-free version, omit or use gluten-free breadcrumbs.
  • Ensure vegetables are chopped uniformly for even cooking and distribution.
  • The recipe can be made ahead and refrigerated before baking; increase baking time by a few minutes if baked cold.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: mac and cheese, veggie mac and cheese, baked mac and cheese, cheesy pasta, vegetable mac and cheese, comfort food, vegetarian recipe

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Find it online: https://bitesbyluna.com/veggie-mac-and-cheese-a-delicious-and-healthy-twist-on-a-classic-recipe/