Description
Indulge in a creamy, cheesy delight packed with vibrant veggies! This Veggie Mac and Cheese is a comfort food staple that’s easy to make and perfect for the whole family.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup broccoli florets
- 1 cup bell peppers, diced
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- ½ cup panko breadcrumbs (optional)
Instructions
- Boil water in a large pot over medium-high heat. Add macaroni and cook until al dente; drain.
- While pasta cooks, chop broccoli and bell peppers into bite-sized pieces.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth to form a roux. Gradually add milk while whisking until thickened.
- Stir in cheddar cheese until melted. Add garlic powder, paprika, salt, and pepper.
- Combine the cooked pasta and chopped veggies with the cheese sauce, mixing well.
- For extra crunch, transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes or until bubbly.
Notes
- Experiment with different vegetables like spinach or carrots for added nutrients.
- For a vegan version, substitute dairy cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg