Garden Vegetable Mac and Cheese

The rainy Tuesday when I finally mastered homemade cheese sauce will always stick in my mind. My roommate walked in mid-whisk, following the rich smell through our tiny apartment, and immediately asked what bakery I'd visited. That moment of watching three kinds of cheese melt into silky smooth perfection made me understand why people bother making mac and cheese from scratch. The vegetable addition came later, born from a garden overflow and a stubborn refusal to let good produce go to waste.

Last summer, my niece declared she hated vegetables while eyeing my steaming bowl suspiciously. Five minutes and three helpings later, she was asking if I could make it for her birthday party. Something about cheese sauce makes everything taste better, and the way the tender broccoli florets and sweet peas get distributed throughout means nobody can pick around the good stuff.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves catch cheese sauce perfectly in those little pasta elbows, though cavatappi works beautifully too if you prefer more twists
• 1 cup broccoli florets: Chopping them small helps them cook quickly and distribute evenly so every bite has something green
• 1 cup carrots, diced: The natural sweetness balances the sharp cheddar, plus they add such lovely color throughout the dish
• 1 cup frozen peas: They need barely any cooking time and burst with sweetness against all that rich cheese
• 2 tbsp unsalted butter: Start your roux right, and don't let it brown or your sauce will take on a nutty flavor
• 2 tbsp all-purpose flour: This creates the thickening base that transforms milk into velvety cheese sauce
• 2 cups whole milk: Room temperature milk incorporates more smoothly, preventing any lumpy surprises
• 1 cup sharp cheddar cheese: The bold flavor carries through all the pasta and vegetables
• 1/2 cup mozzarella cheese: This is what creates those gorgeous cheese pulls when you scoop a serving
• 1/4 cup Parmesan cheese: Adds that salty, umami depth that keeps the sauce from being one-note
• 1/2 tsp mustard powder: The secret ingredient in restaurant mac and cheese that you cant quite place
• 1/4 tsp garlic powder: Just enough background warmth without overpowering the cheese
• Salt and black pepper: Taste your sauce before seasoning since the cheeses add salt naturally
• 1/2 cup panko breadcrumbs: Optional but creates that irresistible crunchy contrast to the creamy interior
• 1 tbsp melted butter: Toss with panko to help them golden beautifully in the oven

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and give a 2-quart baking dish a light coating of butter or oil

Cook the smart way:

Boil salted water and cook pasta for 1 minute less than package directions, adding broccoli and carrots in the last 3 minutes and peas in the final minute before draining

Build your roux:

Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute while stirring constantly to remove raw flour taste

Create the base:

Gradually whisk in milk and keep stirring for 4-5 minutes until the sauce coats the back of a spoon and feels silky

Melt the magic:

Remove from heat and stir in all three cheeses with mustard powder, garlic powder, salt, and pepper until everything melts into smooth perfection

Bring it together:

Combine the drained pasta and vegetables with that gorgeous cheese sauce, mix well, and transfer to your prepared dish

Add the crunch:

Mix panko with melted butter and sprinkle evenly over the top if you want that golden, crispy layer

Bake to bubbly:

Bake for 20-25 minutes until you see bubbling around the edges and golden brown spots on top, then let it rest for a few minutes before serving

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This recipe became my go-to for new parents and anyone needing comfort food during tough times. Something about vegetables tucked into familiar cheesy goodness makes it feel like a hug in a baking dish, and it freezes beautifully if you want to stock up for emergencies.

Make It Your Own

Sometimes I swap in spinach or bell peppers depending on what's languishing in my crisper drawer. The vegetable quantities are flexible too, and I've been known to double the broccoli on days when I want to convince myself we're eating something particularly virtuous.

The Gluten-Free Switch

Gluten-free pasta has improved dramatically, and a good rice-based macaroni holds up beautifully here. Just remember that gluten-free flour blends vary, so start with less liquid and add more as needed for the right sauce consistency.

Planning Ahead

You can assemble everything the night before and keep it covered in the refrigerator, though you might need an extra 5-10 minutes in the oven if it's cold from the fridge. The texture is just as good, making this perfect for dinner parties or busy weeknights.

• Leftovers reheat surprisingly well in the microwave with a splash of milk to refresh the sauce
• This doubles easily for a crowd, just use a larger baking dish
• The panko topping stays crispy for a few hours but is best added just before serving if making ahead

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There's something deeply satisfying about serving a dish that feels indulgent while delivering three servings of vegetables. Plus, watching someone discover the vegetables halfway through their second helping never gets old.

Recipe FAQs

→ Can I use fresh vegetables instead of frozen peas?

Yes, fresh vegetables work wonderfully. Use the same quantities and add them to the pot at the same intervals during cooking. Fresh peas may cook slightly faster, so check for tenderness at the 2-minute mark.

→ What's the best way to prevent a lumpy cheese sauce?

Whisk the flour into melted butter thoroughly before adding milk to create a smooth roux. Add milk gradually while stirring constantly, and remove from heat before adding cheese. Stir gently until melted for a silky sauce.

→ Can I make this ahead and bake later?

Absolutely. Assemble the dish in the baking dish, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes to the cooking time. Stir occasionally to ensure even heating.

→ How do I make this gluten-free?

Substitute gluten-free pasta and use cornstarch or gluten-free flour for the roux in equal amounts. Verify that all cheese brands and seasonings are certified gluten-free to avoid cross-contamination.

→ What vegetables can I substitute or add?

Bell peppers, spinach, mushrooms, corn, or zucchini all work beautifully. Dice them into similar-sized pieces and adjust cooking times accordingly. Keep the total volume around 3 cups for best results.

→ Can I freeze leftovers?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a 160°C oven covered with foil for 20-25 minutes, stirring occasionally, until warmed through.