Pin It Last winter my youngest refused to eat anything orange until I discovered that diced carrots turn sweet and mild when they bake right into mac and cheese. Now its the only way she will eat vegetables and honestly the combination of sharp cheddar with those tender little carrot cubes has become a family obsession that I make at least twice a month.
I brought this to a potluck when my friend was moving out of her apartment and people kept asking what made the mac and cheese taste so fresh. When I mentioned the vegetables baked right inside, three different parents immediately asked for the recipe because they had never thought of hiding veggies in comfort food so successfully.
Ingredients
- 300 g (10 oz) elbow macaroni: The curves catch the cheese sauce perfectly and I always cook it just shy of al dente since it will finish in the oven
- 1 cup broccoli florets: Chopping them small means they distribute evenly throughout the dish instead of sitting in large clusters
- 1 cup carrots, diced: These become surprisingly sweet when baked and their natural brightness balances the rich cheese
- 1 cup frozen peas: Add them at the very end so they stay bright green and pop texture wise against the soft pasta
- 2 tbsp unsalted butter: Forms the base of your roux and I always use unsalted so I can control the seasoning
- 2 tbsp all-purpose flour: This thickens the sauce and I whisk constantly for that full minute to cook out any raw flour taste
- 2 cups whole milk: Creates that velvety restaurant style sauce and warming it slightly prevents lumps
- 1 cup sharp cheddar cheese: The backbone of your sauce and I shred it myself because pre shredded cheese has anti caking agents that make sauce grainy
- 1/2 cup mozzarella cheese: Adds the most incredible stretch factor and a mild milky flavor that mellows the sharp cheddar
- 1/4 cup Parmesan cheese: That umami punch that makes the sauce taste complex and deeply savory
- 1/2 tsp mustard powder: My secret ingredient that amplifies the cheese flavor without making it taste like mustard
- 1/4 tsp garlic powder: Rounds out the sauce and I prefer powder here because fresh garlic can sometimes burn in the oven
- 1/2 cup panko breadcrumbs: Totally optional but that crispy topping creates the best texture contrast
Instructions
- Get everything ready:
- Preheat your oven to 180°C (350°F) and grease a 2 liter baking dish with a little butter or cooking spray so nothing sticks later.
- Cook the pasta smart:
- Boil your salted water and add the macaroni cooking it one minute less than the package says then toss in broccoli and carrots for the final three minutes and peas for just sixty seconds before draining.
- Make the roux:
- Melt butter over medium heat and whisk in flour cooking for exactly one minute while stirring constantly until it smells nutty and bubbly.
- Create the cheese sauce:
- Slowly pour in the milk whisking furiously to prevent lumps and let it thicken for about five minutes before removing from heat and stirring in all your cheeses until melted and smooth.
- Bring it together:
- Pour that beautiful cheese sauce over your drained pasta and veggies mix everything thoroughly and transfer to your prepared baking dish.
- Add the crunch:
- Mix panko with melted butter and scatter it across the top if you want that golden crispy crust that everyone fights over.
- Bake to perfection:
- Slide it into the oven for twenty to twenty five minutes until you see bubbles around the edges and that gorgeous golden brown crust on top.
Pin It This recipe saved so many weeknight dinners when my kids were going through their I will only eat pasta and nothing else phase. Something about the vegetables being the same size as the pasta noodles makes them completely unthreatening and now my oldest actually asks if we can have the green and orange mac and cheese for dinner.
Making It Ahead
I have discovered that this mac and cheese actually tastes even better when made ahead of time because the flavors have time to meld together. Assemble everything up to the baking step then cover and refrigerate for up to twenty four hours adding just five extra minutes to the baking time since it will be cold.
Vegetable Swaps
Sometimes I use whatever is in my crisper drawer and have found that diced bell peppers work beautifully if you want more color. Spinach is another great option but add it after mixing the sauce because it wilts so quickly and you want it to retain some texture.
Serving Suggestions
This dish is satisfying enough to stand alone as a main but a crisp green salad with a tangy vinaigrette cuts through the richness perfectly. I have also served it alongside roasted chicken or as a hearty side at holiday dinners where it always disappears faster than the traditional sides.
- A simple green salad with balsamic vinaigrette balances the richness beautifully
- Leftovers reheat surprisingly well in the microwave with a splash of milk
- The topping stays crispy for about a day but the dish is still delicious even if it softens
Pin It There is something so comforting about watching my family happily eat vegetables without even realizing they are doing it. This recipe proves that comfort food can still be nutritious and that sometimes the simplest additions make all the difference.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh vegetables work wonderfully. Use freshly blanched peas, broccoli, and carrots for best results. Blanch them separately until just tender-crisp before adding to the cheese sauce.
- → What can I substitute for the cheese sauce?
You can use evaporated milk for a lighter sauce or add cream cheese for extra creaminess. For a different flavor profile, try smoked gouda or gruyere instead of sharp cheddar.
- → How do I prevent the sauce from becoming lumpy?
Whisk constantly when adding milk to the roux, and do it gradually. Keep the heat at medium to avoid high temperatures that can cause lumps. Ensure the roux is smooth before introducing any liquid.
- → Can this be made ahead and refrigerated?
Absolutely. Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 extra minutes to baking time since it will be cold when entering the oven.
- → What vegetables pair well with this dish?
Spinach, bell peppers, zucchini, cauliflower, and mushrooms all work beautifully. Add cooked corn or sun-dried tomatoes for different flavor dimensions. Avoid watery vegetables without pre-cooking them first.
- → How do I make this gluten-free?
Substitute gluten-free pasta and use gluten-free all-purpose flour or cornstarch for the roux. Check that all ingredients, especially mustard powder and cheese, are certified gluten-free to avoid cross-contamination.