Veggie Mac and Cheese
A comforting and delicious Veggie Mac and Cheese, packed with hidden vegetables and creamy cheese sauce, perfect for family dinners.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni Cook according to package instructions.
- 2 cups broccoli florets Add in the last 3 minutes of cooking pasta.
- 1 cup shredded carrots Add in the last 3 minutes of cooking pasta.
Cheese Sauce Base
- 2 tablespoons butter Melt over medium heat.
- 2 tablespoons all-purpose flour Whisk well to avoid lumps.
- 2 cups milk Gradually whisk into the flour mixture.
- 2 cups shredded cheddar cheese Taste before adding more seasoning.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Cooking the Pasta and Vegetables
- Cook the elbow macaroni in a large pot according to package instructions.
- Add the broccoli and carrots in the last 3 minutes of cooking.
- Drain and set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat.
- Stir in the flour and cook until golden.
- Gradually whisk in the milk, continuing to whisk until the mixture thickens.
- Add the shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder. Stir until the cheese melts and the sauce is smooth.
Combining and Serving
- Mix in the cooked macaroni and vegetables until evenly combined.
- Serve warm and enjoy!
Notes
Pairs well with a simple side salad or crunchy breadsticks. Store leftovers in an airtight container in the fridge for up to three days. Freeze portions for up to three months after cooling completely.