Description
A delightful twist on the classic mac n cheese, packed with cheesy goodness and vibrant veggies.
Ingredients
Scale
- 8 oz. elbow macaroni
- 2 cups sharp cheddar and mozzarella cheese mix
- 2 cups whole milk (or unsweetened almond milk)
- 2 tbsp unsalted butter (or coconut oil for vegan)
- 2 tbsp all-purpose flour
- 2 cups mixed vegetables (broccoli, bell peppers, and spinach recommended)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Breadcrumbs (for topping, optional)
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- Sauté the garlic in melted butter, then add the chopped vegetables and cook until tender.
- Create the cheese sauce by whisking flour into the skillet, then gradually adding milk until thickened.
- Add the cheese mix to the sauce, stirring until melted and creamy.
- Combine the pasta with the cheese sauce, then transfer to a baking dish and top with breadcrumbs if desired.
- Bake in a preheated oven at 350°F for 25 minutes until golden and bubbling.
Notes
Feel free to customize with your favorite vegetables or spices for an added kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
Keywords: mac n cheese, cheesy pasta, veggie mac and cheese, comfort food, vegetarian recipes