Garden Vegetable Mac and Cheese

The first time my nephew declared he hated vegetables, I knew I had to get creative. We were mid-week dinner crisis mode, and I had a fridge full of garden veggies from my mom weekend visit. Something about the bright orange carrots and tiny green peas gave me an idea. What if I just hid them in his absolute favorite food?

Last winter during that brutal cold snap, my neighbor texted that she was overwhelmed with two sick kids and zero energy for cooking. I doubled this recipe and brought over a baking dish still warm from the oven. She texted me at midnight saying it was the first time her toddlers had eaten broccoli without negotiation tactics.

Ingredients

• 300 g (10 oz) elbow macaroni: The classic shape for a reason, those little curves capture cheese sauce in every single bite
• 1 cup broccoli florets: Chop them smaller than you think you need, they soften beautifully in the boiling water
• 1 cup carrots, diced: Same size as your peas so everything cooks evenly and nobody picks out the orange bits
• 1 cup frozen peas: These sweet little pops of green color make the whole dish feel fresher somehow
• 2 tbsp unsalted butter: Start with cold butter for the roux, it creates the smoothest base for your sauce
• 2 tbsp all-purpose flour: Whisk constantly for that first minute to cook out the raw flour taste completely
• 2 cups whole milk: Room temperature milk prevents that moment of panic when your sauce suddenly seizes up
• 1 cup sharp cheddar cheese: The sharpness matters here, mild cheese disappears into the sauce without that punchy flavor
• 1/2 cup mozzarella cheese: This is what creates those incredible cheese pulls everyone fights over
• 1/4 cup Parmesan cheese: Grate it yourself if you can, the pre-grated stuff has anti-caking agents that affect texture
• 1/2 tsp mustard powder: The secret ingredient my college roommate swore by, and she was right about everything
• 1/4 tsp garlic powder: Just enough background flavor without making it taste like garlic bread
• Salt and black pepper: Taste your sauce before adding, different cheeses have different salt levels
• 1/2 cup panko breadcrumbs: Optional but honestly not really, that crunch is worth the extra two minutes
• 1 tbsp melted butter: Toss the panko in this before sprinkling for golden perfection

Instructions

Preheat your oven to 180°C (350°F) and grease a 2-liter baking dish:

Do this first, every single time I forget I end up scrambling with buttery hands while something is burning on the stove

Cook the pasta smart-style:

Boil salted water and cook macaroni for one minute less than package directions, adding broccoli and carrots at 3 minutes and peas at the final minute, then drain well

Build your roux base:

Melt butter in a medium saucepan over medium heat, whisk in flour and cook for exactly 1 minute while whisking constantly until it smells nutty and looks smooth

Create the silky cheese sauce:

Gradually whisk in room temperature milk, stirring until slightly thickened for about 4 to 5 minutes, then remove from heat completely before adding cheese

Mix in all the cheeses and seasonings:

Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt and pepper until everything melts into the most gorgeous smooth sauce you have ever made

Combine everything and transfer to your baking dish:

Pour that cheese sauce over your drained pasta and veggies, mix thoroughly but gently, and spread into your prepared baking dish

Add the crunch factor if using:

Mix panko with melted butter and sprinkle evenly over the top for that golden crispy topping that makes people audible gasp when you serve it

Bake until perfection:

Slide into the oven for 20 to 25 minutes until you see bubbles around the edges and golden spots on top, then let it cool for just 5 minutes before serving

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This recipe became my go-to for new moms and friends going through rough patches. Something about that bubbling cheese dish feels like a hug in food form, plus it reheats beautifully for days when even the thought of cooking is overwhelming.

Making It Your Own

The beauty of this recipe is how forgiving it is with vegetable swaps. I have used bell peppers, spinach, even roasted cauliflower when that is what I had on hand. Just keep the total veggie quantity around 3 cups and try to dice everything similarly sized.

Gluten-Free Victory

When my best friend discovered she could not eat gluten, we tested so many sad, gritty versions. The combo of gluten-free pasta with a 1 to 1 gluten-free flour blend actually works beautifully here. The sauce is thick enough that nobody notices the difference.

Make-Ahead Magic

I learned the hard way that you can assemble this dish up to 24 hours ahead, refrigerate covered, and bake when needed. Just add 5 to 10 extra minutes to the baking time since it is going in cold.

• Let it cool for those crucial 5 minutes before serving, or it will be too hot to taste properly
• Leftovers reheat surprisingly well in the microwave with a splash of milk to loosen the sauce
• Freeze individual portions for emergency lunches, they reheat in the oven at 180°C for about 20 minutes

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Hope this brings as much comfort to your table as it has to mine over the years. Sometimes the simplest dishes are the ones people remember most.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if cooking from cold.

→ What other vegetables work well?

Spinach, bell peppers, cauliflower, or butternut squash all complement the creamy cheese sauce nicely.

→ Can I freeze leftovers?

Absolutely. Portion into airtight containers and freeze for up to 3 months. Reheat in the oven or microwave.

→ How do I make it gluten-free?

Use gluten-free macaroni and substitute all-purpose flour with a 1:1 gluten-free flour blend in the roux.

→ What cheese varieties work best?

Sharp cheddar provides the strongest flavor. Gruyère or Fontina can replace mozzarella for a more gourmet taste.