Save The kitchen was a disaster zone of pots and steam, my youngest refusing to eat anything green unless it was hidden. That night, I threw vegetables into the mac and cheese out of desperation, expecting a full blown protest. Instead, bowls were scraped clean and someone asked for seconds. Sometimes the best recipes come from pure parental survival mode.
Last winter, my neighbor dropped by unexpected while this was in the oven. The smell of melting cheddar and buttery breadcrumbs pulled her right into the kitchen, and we ended up sharing the dish straight from the baking dish, standing by the counter while the snow fell outside. Some meals just demand that kind of casual comfort.
Ingredients
- 300 g (10 oz) elbow macaroni: The curves catch the sauce perfectly, and I have learned that cooking it slightly shy of al dente keeps it from turning mushy during baking
- 1 cup broccoli florets, chopped small: Tiny pieces cook alongside the pasta and almost disappear into the cheese sauce for skeptical eaters
- 1 cup carrots, diced: Sweet little cubes that stay tender but hold their shape, adding color and natural sweetness to balance the sharp cheese
- 1 cup frozen peas: Added at the very last second so they stay bright green and pop satisfyingly against the orange sauce
- 2 tbsp unsalted butter: The foundation of your roux, and using unsalted lets you control exactly how salty the final dish becomes
- 2 tbsp all-purpose flour: Creates that velvety thickened base that makes the sauce coat everything instead of pooling at the bottom
- 2 cups whole milk: Whole milk gives the richest body, though I have used 2 percent in a pinch without anyone noticing the difference
- 1 cup sharp cheddar cheese, shredded: Buy blocks and grate it yourself because pre-shredded cheese has anti-caking agents that make sauce grainy
- 1/2 cup mozzarella cheese, shredded: The secret to those incredible cheese pulls that make everyone pause before taking their first bite
- 1/4 cup Parmesan cheese, grated: Adds a salty, nutty depth that keeps the cheese sauce from being too one dimensional
- 1/2 tsp mustard powder: You cannot taste the mustard itself, but it somehow makes the cheese flavor pop and taste more like cheese
- 1/4 tsp garlic powder: A subtle background note that keeps the sauce from being too plain or childlike
- Salt and black pepper, to taste: Taste your sauce before combining with pasta because different cheeses have dramatically different salt levels
- 1/2 cup panko breadcrumbs: Optional, but that crispy top layer creates such a gorgeous textural contrast with the creamy pasta underneath
- 1 tbsp melted butter: Tossed with the panko to help them turn golden and stay crunchy instead of drying out in the oven
Instructions
- Preheat your oven:
- Set it to 180°C (350°F) and grease a 2-liter baking dish with a little butter or oil so nothing sticks later.
- Cook the pasta and vegetables:
- Boil salted water and cook macaroni for 1 minute less than the package says, adding broccoli and carrots in the final 3 minutes and peas in the last minute before draining.
- Make the roux:
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 full minute while stirring constantly to cook out the raw flour taste.
- Add the milk:
- Gradually whisk in the milk and keep stirring for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Make it cheesy:
- Remove from heat and stir in all three cheeses along with mustard powder, garlic powder, salt, and pepper until completely smooth.
- Combine everything:
- Pour the drained pasta and vegetables into the cheese sauce, mix until every piece is coated, then transfer to your prepared baking dish.
- Add the topping:
- Mix panko with melted butter and sprinkle evenly over the top if you want that golden crispy crust.
- Bake until bubbly:
- Bake for 20 to 25 minutes until the sauce is bubbling around the edges and the top is golden, then let it sit for a few minutes before serving.
Save This recipe has become my go-to for new parents and sick friends because it reheats beautifully and feels like a hug in a baking dish. Last month I tripled the batch and froze individual portions, which saved me on a chaotic weeknight when ordering out felt like too much effort.
Making It Your Own
Sometimes I swap in spinach or bell peppers depending on what is in the fridge, and once I even added roasted butternut squash which made the whole dish incredibly sweet and creamy. The cheese sauce is forgiving enough that most vegetables work, though I recommend sticking to things that cook in about the same time as the pasta.
Make Ahead Magic
You can assemble the entire dish up to a day in advance, cover it tightly, and keep it in the refrigerator until you are ready to bake. I actually think the flavors meld better this way, just add a few extra minutes to the baking time since it will be cold going into the oven.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that rich cheese beautifully, and I have also served this alongside roasted chicken or as part of a bigger comfort food spread. My kids would happily eat it plain, but a little something fresh on the side makes me feel better about calling it dinner.
- Warm plates in the oven before serving to keep the cheese sauce melty longer
- Set out extra hot sauce at the table because some people like a kick in their mac and cheese
- Let it rest for at least 5 minutes out of the oven so portions hold their shape better
Save There is something so satisfying about watching skeptical eaters become converts after one bite of this veggie-packed comfort food. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the dish up to 8 hours ahead and refrigerate covered. When ready to bake, add 5-10 extra minutes to the baking time since it will start cold.
- → What vegetables work best as substitutions?
Spinach, bell peppers, corn, green beans, and cauliflower are excellent alternatives. Add softer vegetables like spinach in the final minute of cooking to prevent mushiness.
- → How do I prevent a watery cheese sauce?
The roux (butter and flour mixture) is essential for thickening. Cook the roux for a full minute, then add milk gradually while whisking constantly to avoid lumps and ensure proper thickening.
- → Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free pasta. The rest of the ingredients and method remain unchanged.
- → What cheese combination works best?
Sharp cheddar provides bold flavor, mozzarella creates creaminess, and Parmesan adds sharpness. Avoid pre-shredded cheese if possible as it contains anti-caking agents that can affect texture.
- → How should I store leftovers?
Store cooled portions in an airtight container for up to 3 days. Reheat gently in a 160°C oven with a splash of milk to restore creaminess, or microwave individual portions, stirring halfway through.