Save The first time I made this mac and cheese, my skeptical nephew announced he hated vegetables. I served it anyway without saying a word. He ate three helpings and asked if I could make it tomorrow too.
Last winter, my neighbor came over unexpectedly during a snowstorm. I threw this together with whatever vegetables I had in the freezer. We stood by the oven watching the cheese bubble through the glass door, and she said it was the best thing shed eaten in months.
Ingredients
- 300 g elbow macaroni: I like slightly undercooking the pasta since it finishes cooking in the oven and stays perfectly tender
- 1 cup broccoli florets: Chop them small so they distribute evenly throughout every bite
- 1 cup carrots, diced: They add a subtle sweetness that balances the sharp cheddar beautifully
- 1 cup frozen peas: These pop with brightness against all that rich cheese
- 2 tbsp unsalted butter: Use real butter, it makes the roux taste so much better than margarine
- 2 tbsp all-purpose flour: This creates the silky base that holds your cheese sauce together
- 2 cups whole milk: Whole milk gives the sauce body and richness you just cannot get from skim
- 1 cup sharp cheddar cheese, shredded: The sharpness cuts through the creaminess for that authentic flavor
- 1/2 cup mozzarella cheese, shredded: This creates those incredible cheese pulls everyone loves
- 1/4 cup Parmesan cheese, grated: Adds a salty depth that makes people wonder what your secret ingredient is
- 1/2 tsp mustard powder: My grandma taught me this trick and it makes the cheese taste more like cheese
- 1/4 tsp garlic powder: Just enough to add warmth without overwhelming the vegetables
- Salt and black pepper, to taste: Taste your sauce before baking since the cheeses already bring salt
- 1/2 cup panko breadcrumbs: That golden crunch on top is what transforms this from good to unforgettable
- 1 tbsp melted butter: Tossing the breadcrumbs in butter helps them brown perfectly
Instructions
- Get everything ready:
- Preheat your oven to 180°C and butter a 2-liter baking dish
- Cook the pasta smart:
- Boil the macaroni for one minute less than the package says, adding broccoli and carrots in the last three minutes and peas during the final sixty seconds, then drain everything together
- Build your cheese base:
- Melt butter in a saucepan over medium heat, whisk in flour and cook for one minute until it smells slightly nutty
- Make the sauce magic:
- Slowly pour in the milk while whisking constantly, keep stirring until the sauce thickens enough to coat the back of a spoon
- Add all that cheese:
- Remove from heat and stir in the cheddar, mozzarella, Parmesan, mustard powder, and garlic powder until the sauce is impossibly smooth
- Combine everything:
- Pour the sauce over the drained pasta and vegetables, mix it all together until every piece is coated, then transfer to your baking dish
- Add the golden topping:
- Mix panko with melted butter and sprinkle it across the top for that gorgeous crunch
- Bake until perfect:
- Bake for 20 to 25 minutes until you see the sauce bubbling up the sides and the top is golden brown
Save My daughter helped me make this for her birthday dinner and declared it her new favorite meal. Seeing her proudly tell everyone at the table that she helped cook it was the best part.
Make It Your Own
Sometimes I swap in spinach or bell peppers depending what needs using in my refrigerator. The recipe is wonderfully forgiving and almost any vegetable works beautifully.
Perfect Pairings
A crisp green salad with vinaigrette cuts through the richness perfectly. We also love roasted asparagus or garlic bread alongside when we want something more substantial.
Leftover Secrets
This reheats surprisingly well and I often make extra just for lunch the next day. The flavors seem to meld together even more after resting overnight.
- Store leftovers in the refrigerator for up to four days
- Add a splash of milk when reheating to bring back the creamy texture
- The topping will stay crispiest if you reheat it in the oven rather than the microwave
Save There is something about pulling this bubbling dish out of the oven that makes any ordinary Tuesday feel like a celebration.
Common Questions
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh vegetables work wonderfully. Use fresh peas, and adjust cooking times slightly since fresh vegetables may cook faster than frozen. Add them at the same time as indicated in the instructions.
- → What can I substitute for the cheese blend?
You can use any combination of melting cheeses. Gruyere, fontina, or extra sharp cheddar all work well. Aim for about 2.5 cups total shredded cheese for the best consistency and flavor.
- → How do I make this dish gluten-free?
Simply substitute gluten-free pasta and gluten-free all-purpose flour in the roux. Most other ingredients are naturally gluten-free, but check cheese and pasta brand labels to ensure no cross-contamination.
- → Can I prepare this ahead and bake later?
Absolutely. Assemble the dish in the baking dish, cover with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold. You can also freeze for up to 3 months.
- → Why is my cheese sauce grainy or separated?
This usually happens from overheating. Keep the heat at medium and add cheese off the heat when the sauce is smooth. Stir gently until melted. Using freshly shredded cheese rather than pre-shredded also helps prevent graininess.
- → What vegetables pair well with this dish?
Beyond the broccoli, carrots, and peas, try adding diced bell peppers, fresh spinach, diced zucchini, or corn. Add heartier vegetables early in cooking and delicate ones near the end to prevent overcooking.