Garden Vegetable Mac and Cheese

My youngest daughter turned up her nose at vegetables for years, until the night I accidentally mixed too much shredded cheese into our usual mac and cheese and had to stretch it with whatever was in the crisper drawer. The broccoli, carrots, and peas I threw in on a whim disappeared so quickly that she asked for seconds before I could even sit down. Now this garden veg version is the only macaroni and cheese she actually requests by name.

Last winter my sister came over for dinner during one of those bleak gray weeks when everyone seems slightly under the weather. I made this bubbling, golden casserole with extra sharp cheddar and we stood at the counter eating it straight from the baking dish while talking about everything and nothing. She left with the recipe written on the back of a grocery receipt and told me later it became her go-to comfort food.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves and hollows catch every drop of that cheese sauce, though any short pasta works in a pinch
• 1 cup broccoli florets: Chop them small so they cook through and become tender rather than crunchy
• 1 cup carrots, diced: Peeling them first makes the texture much smoother in the final dish
• 1 cup frozen peas: These need almost no cooking time and add bright pops of sweetness throughout
• 2 tbsp unsalted butter: This forms the foundation of your roux, so dont substitute margarine here
• 2 tbsp all-purpose flour: Sifted flour prevents lumps and ensures your sauce stays silky smooth
• 2 cups whole milk: Warmed slightly from the fridge helps it incorporate into the roux without scrambling
• 1 cup sharp cheddar cheese: The sharpness cuts through the richness and gives the sauce its signature flavor
• 1/2 cup mozzarella cheese: This creates those incredible cheese pulls that make mac and cheese so satisfying
• 1/4 cup Parmesan cheese: Grate it yourself rather than using pre-grated for the best melting
• 1/2 tsp mustard powder: This sounds strange but it actually intensifies the cheese flavor without adding any mustard taste
• 1/4 tsp garlic powder: A subtle background note that makes the whole sauce taste more complex
• Salt and black pepper: Season generously since the pasta absorbs quite a bit of salt while cooking
• 1/2 cup panko breadcrumbs: These create that irresistible crispy topping that contrasts perfectly with the creamy pasta
• 1 tbsp melted butter: Toss the panko with this so they toast instead of just drying out

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Get your oven ready:

Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray.

Cook the pasta and veg together:

Boil salted water and cook macaroni for 1 minute less than the package says, adding broccoli and carrots during the last 3 minutes and peas in the final minute.

Build your roux base:

Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute until it smells slightly nutty.

Create the cheese sauce:

Gradually whisk in milk and stir constantly for 4-5 minutes until thickened, then remove from heat before stirring in all three cheeses and seasonings.

Combine everything:

Mix the drained pasta and vegetables with the cheese sauce until completely coated, then transfer to your prepared baking dish.

Add the crispy topping:

Toss panko with melted butter and scatter evenly over the top if you want that golden, crunchy crust.

Bake until bubbly:

Bake for 20-25 minutes until the sauce is bubbling around the edges and the topping turns golden brown.

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This recipe saved me during a particularly chaotic week when both kids had school projects due and I was working late every evening. I made a double batch on Sunday and we ate it for three straight nights, each one feeling like a small act of comfort amid the madness.

Making It Ahead

I often assemble the entire casserole up to 24 hours ahead, cover it tightly, and keep it in the refrigerator until Im ready to bake. Just add 5-10 extra minutes to the baking time since it will be cold going into the oven.

Vegetable Variations

Sometimes I swap in fresh spinach or diced bell peppers depending on whats in season or what needs using up from my crisper drawer. The key is keeping vegetables cut small and choosing ones that cook relatively quickly.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. I also like to serve roasted garlic bread on the side to soak up any extra cheese sauce.

• Let the casserole rest for 10 minutes before serving so the sauce has time to set slightly
• Leftovers reheat surprisingly well in the microwave with a splash of milk
• This freezes beautifully for up to 3 months if you wrap it tightly

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Theres something profoundly satisfying about watching your family happily eat vegetables disguised as comfort food, especially when the table goes quiet except for the sound of forks scraping against baking dishes.

Ask About This Recipe

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully. Add them in the final minute of pasta cooking, just like the frozen variety. You may need to adjust the cooking time slightly depending on their size.

→ What other vegetables can I add?

Spinach, bell peppers, mushrooms, or zucchini are excellent substitutes. Add softer vegetables like spinach at the end, and dice harder vegetables to match the carrot size for even cooking.

→ How do I make this gluten-free?

Replace the all-purpose flour with cornstarch or gluten-free flour blend, and use gluten-free pasta. The rest of the ingredients remain the same. Check that your cheese brands are certified gluten-free if needed.

→ Can I prepare this ahead of time?

Yes, assemble the dish in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 5-10 minutes to the baking time.

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

Make a smooth roux by whisking butter and flour thoroughly. Whisk the milk in gradually and continuously while heating. Remove from heat before adding cheese to prevent it from becoming stringy.

→ Can I freeze leftovers?

Absolutely. Cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180°C oven until warmed through.