Save The first time I made this, I was trying to convince my vegetable-hating niece that pasta could actually be good for you. She picked out every single carrot piece with surgical precision, but then went back for thirds of the mac and cheese itself. I call that a win.
Last winter, my neighbor brought over a fresh bag of peas from her garden and I needed something comforting but not entirely decadent. This dish came together in that cozy Sunday afternoon way where the kitchen smells like butter and promise and everyone drifts in asking when dinner will be ready.
Ingredients
- 300 g elbow macaroni: I have learned that cooking pasta one minute less than the package creates the perfect texture since it finishes in the oven
- 1 cup broccoli florets: Chop them small so they distribute evenly throughout the dish instead of forming obvious green islands
- 1 cup carrots: Dicing them into small pieces ensures they soften at the same rate as the pasta
- 1 cup frozen peas: These go in last because they only need a quick wake-up in the hot water
- 2 tbsp butter: Unsalted gives you complete control over the seasoning
- 2 tbsp flour: This forms the roux that transforms milk into velvety sauce magic
- 2 cups whole milk: Room temperature milk prevents lumps from forming when you whisk it in
- 1 cup sharp cheddar: The sharpness matters here because mild cheese disappears into the sauce
- 1/2 cup mozzarella: This creates the gorgeous cheese pulls that make everyone grab for seconds
- 1/4 cup Parmesan: Adds a salty depth that makes the sauce taste restaurant-quality
- 1/2 tsp mustard powder: The secret ingredient that enhances cheese flavor without tasting like mustard
- 1/4 tsp garlic powder: Just enough background flavor to make people wonder what makes this special
- Salt and black pepper: Taste your sauce before adding since the Parmesan already brings saltiness
- 1/2 cup panko breadcrumbs: Optional but honestly essential for that golden crunch everyone fights over
- 1 tbsp melted butter: Tossing the panko with butter creates the perfect crisp topping
Instructions
- Get your oven ready:
- Preheat to 180°C and grease a 2-liter baking dish with butter or oil
- Cook pasta and vegetables together:
- Boil salted water and cook macaroni for one minute less than directed, adding broccoli and carrots in the last three minutes and peas in the final sixty seconds
- Build your roux base:
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for one minute until it smells slightly nutty
- Create the cheese sauce:
- Gradually whisk in room temperature milk, stirring constantly until thickened about five minutes, then remove from heat
- Melt in the cheeses:
- Stir in cheddar, mozzarella, and Parmesan along with mustard powder, garlic powder, salt, and pepper until perfectly smooth
- Combine everything:
- Mix the drained pasta and vegetables with the cheese sauce until every piece is coated, then transfer to your baking dish
- Add the golden topping:
- Toss panko with melted butter and sprinkle evenly over the entire surface
- Bake until bubbly:
- Bake for 20 to 25 minutes until the sauce bubbles up around the edges and the top turns golden brown
Save This recipe became my go-to for new parents because it reheats beautifully and actually makes them feel taken care of without being overly fussy. Something about that first forkful of vegetables hugged by cheese sauce just works.
Making It Your Own
Sometimes I swap in spinach or bell peppers depending on what is languishing in my crisper drawer. The key is keeping vegetables cut small and thinking about cooking times so nothing turns to mush or stays crunchy in a weird way.
Gluten-Free Adventures
My sister-in-law needs gluten-free options and I have found that chickpea pasta works surprisingly well here. The sauce hides any subtle flavor differences, and honestly, most people cannot tell the difference once all that cheese gets involved.
Serving Strategies
This dish sits comfortably as a main course with a crisp salad on the side, but I have also served it alongside roasted chicken or grilled fish when I want something more substantial on the table. It manages to feel both special and completely unpretentious.
- Let it rest ten minutes before serving so the sauce sets slightly
- The leftovers make an excellent next-day lunch, cold or reheated
- A pinch of smoked paprika in the sauce adds lovely depth
Save Somehow vegetables taste better when they are drowning in cheese sauce and surrounded by pasta. I will take that small victory wherever I can get it.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the dish in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.
- → What vegetables work best as substitutes?
Spinach, bell peppers, asparagus, corn, and green beans all work wonderfully. Add softer vegetables in the final cooking minutes to prevent mushiness.
- → How do I prevent a lumpy cheese sauce?
Whisk milk in gradually while stirring constantly. Ensure the roux is fully incorporated before adding milk, and keep heat moderate to avoid curdling the cheese.
- → Is there a gluten-free option?
Absolutely. Substitute gluten-free pasta and use cornstarch or gluten-free flour for the roux. Most other ingredients are naturally gluten-free, but verify cheese brands.
- → Can I make this without baking?
Yes, skip the oven. Simply combine the pasta mixture with the cheese sauce on the stovetop over low heat, stirring gently until heated through, about 5 minutes.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, or use a microwave in 1-minute intervals.