Garden Vegetable Mac and Cheese

The smell of this baking takes me back to Tuesday nights when my kids would actually beg for vegetables. Something about melting cheese transforms even the most skeptical eaters. I discovered this trick during a particularly picky eating phase when hiding veggies became my secret mission. Now it is a request I actually look forward to making.

My sister-in-law was visiting when I first made this version. She watched me dump three different vegetables into the pasta water and raised an eyebrow. By dinner time she was asking for the recipe and saying it was the best mac and cheese she had ever tasted. Sometimes the simplest additions make the biggest difference.

Ingredients

• 300 g (10 oz) elbow macaroni: The classic shape that captures cheese sauce in every curve and holds onto the vegetables perfectly
• 1 cup broccoli florets chopped small: Cut into bite sized pieces so they cook alongside the pasta and disappear into the cheesy goodness
• 1 cup carrots diced: Adds natural sweetness and pops of bright color against the golden cheese
• 1 cup frozen peas: These go in last minute to stay bright green and sweet
• 2 tbsp unsalted butter: The foundation for your roux and the start of that silky cheese sauce
• 2 tbsp all-purpose flour: Thickens the milk into a velvety base that will hug every noodle
• 2 cups whole milk: Creates the richest creamiest sauce worth every calorie
• 1 cup sharp cheddar cheese shredded: Use freshly grated for the best melt and boldest flavor
• 1/2 cup mozzarella cheese shredded: Adds the perfect amount of stretch and gooey factor
• 1/4 cup Parmesan cheese grated: Brings a salty depth that balances the mild cheeses
• 1/2 tsp mustard powder: The secret ingredient that makes cheese taste more cheesy
• 1/4 tsp garlic powder: A subtle savory note that rounds out the sauce
• Salt and black pepper to taste: Essential for bringing all the flavors together
• 1/2 cup panko breadcrumbs: Optional but worth it for that crispy golden topping
• 1 tbsp melted butter: Mixed with panko to create the perfect crunchy crust

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease a 2 liter baking dish with a little butter so nothing sticks later.

Cook pasta and vegetables together:

Boil salted water and add macaroni cooking for 1 minute less than the package says. Add broccoli and carrots during the last 3 minutes then peas in the final minute before draining.

Make the roux:

Melt butter over medium heat and whisk in flour cooking for 1 minute until it smells nutty and looks like wet sand.

Create the cheese sauce:

Slowly whisk in milk stirring constantly for about 4 to 5 minutes until it thickens enough to coat the back of a spoon.

Add all the cheese:

Remove from heat and stir in cheddar mozzarella Parmesan mustard powder garlic powder salt and pepper until completely melted and smooth.

Combine everything:

Mix the drained pasta and vegetables with the cheese sauce until every piece is coated then transfer to your prepared baking dish.

Add the crispy topping:

Mix panko with melted butter and sprinkle evenly over the top if you want that golden crunch.

Bake until bubbly:

Bake for 20 to 25 minutes until the cheese is bubbling and the top is golden brown. Let it cool for a few minutes before serving so the sauce sets slightly.

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This became our birthday dinner tradition when my youngest declared it better than cake. Watching friends who swore they hated vegetables go back for thirds still makes me smile every time.

Make It Your Own

Swap in spinach bell peppers or even cauliflower depending on what is in your fridge. The beauty of this recipe is how adaptable it is to whatever vegetables your family actually likes.

Timing Secrets

Adding vegetables at different stages prevents mushy broccoli and crunchy carrots. This timing trick keeps textures distinct and pleasant in every bite.

Serving Ideas

A crisp green salad with vinaigrette cuts through the richness. Add roasted cherry tomatoes on the side for something bright and acidic.

• Leftovers reheat beautifully with a splash of milk
• Freeze individual portions for easy weeknight lunches
• The panko topping stays crispy if you reheat in the oven

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There is something deeply satisfying about watching empty plates come back to the kitchen. That is when you know a recipe has earned its permanent spot in your rotation.

Recipe Questions & Answers

→ Can I use different vegetables?

Absolutely! Spinach, bell peppers, zucchini, or cauliflower work beautifully. Add hearty vegetables like cauliflower with the pasta, and delicate greens like spinach just before combining with the sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a 180°C oven until heated through.

→ Can I make this gluten-free?

Yes! Use gluten-free macaroni and substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. The sauce will thicken just as beautifully.

→ What cheese blend works best?

Sharp cheddar provides bold flavor, mozzarella adds excellent melt, and Parmesan contributes salty depth. You can also add Gruyère for nuttiness or Monterey Jack for extra creaminess.

→ Can I skip the baking step?

Yes! After combining the pasta, vegetables, and sauce, you can serve immediately. The baking step creates a bubbly, golden crust, but the dish is delicious stovetop-style too.