Save to Pinterest Last Tuesday my youngest daughter helped me make dinner after school. The whole kitchen smelled like butter and cheese while she stood on her step stool stirring the sauce. She told me that vegetables taste way better when they are swimming in cheese sauce. That kid might be onto something.
I brought this to a potluck last month and watched two teenagers who swear they hate broccoli go back for thirds. They had no idea they were eating vegetables until someone pointed it out. Sometimes the best way to get people to eat their greens is to hide them under a blanket of cheese.
Ingredients
- 300 g (10 oz) elbow macaroni: Elbows hold the cheese sauce perfectly in their curves
- 1 cup broccoli florets, chopped small: Cut into bite-sized pieces so they cook evenly with the pasta
- 1 cup carrots, diced: Small dice ensures they soften enough during boiling
- 1 cup frozen peas: Add these last so they do not turn mushy
- 2 tbsp unsalted butter: Forms the base of your roux
- 2 tbsp all-purpose flour: Thickens the sauce into velvety perfection
- 2 cups whole milk: Whole milk creates the richest sauce
- 1 cup sharp cheddar cheese, shredded: Sharp cheddar gives the most flavor
- 1/2 cup mozzarella cheese, shredded: Adds that perfect cheese pull
- 1/4 cup Parmesan cheese, grated: Brings a salty depth that rounds everything out
- 1/2 tsp mustard powder: The secret ingredient that makes cheese taste cheesier
- 1/4 tsp garlic powder: Adds subtle warmth without being overwhelming
- Salt and black pepper, to taste: Taste your sauce before adding salt since cheese is already salty
- 1/2 cup panko breadcrumbs: Optional but creates the most irresistible crispy topping
- 1 tbsp melted butter: Toss with panko to help it brown beautifully
Instructions
- Get your oven ready:
- Preheat oven to 180°C (350°F) and lightly grease a 2-liter baking dish with butter or cooking spray.
- Cook the pasta and vegetables together:
- Bring a large pot of salted water to a boil. Add macaroni and cook for 1 minute less than package directions. Add broccoli and carrots during the last 3 minutes of cooking and toss in frozen peas for the final minute. Drain everything well.
- Make the roux:
- In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute while stirring constantly. It should bubble but not brown.
- Create the cheese sauce:
- Slowly whisk in milk, about 1/2 cup at a time. Stir constantly for 4-5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat completely before adding cheese.
- Melt in the cheese:
- Stir in cheddar, mozzarella, Parmesan, mustard powder, and garlic powder until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine everything:
- Pour the drained pasta and vegetables into the cheese sauce. Mix gently until every piece is coated, then transfer to your prepared baking dish.
- Add the crispy topping:
- Mix panko breadcrumbs with melted butter and sprinkle evenly over the mac and cheese if you want that golden crunchy layer on top.
- Bake until golden:
- Bake for 20-25 minutes until you see bubbling around the edges and the topping is golden brown. Let it rest for about 10 minutes before serving.
Save to Pinterest This recipe became our go-to comfort food after a particularly rough week when nothing seemed to go right. Something about bubbling cheese and tender vegetables just makes everything feel a little more manageable.
Making It Your Own
I have discovered that this recipe is incredibly forgiving. You can swap in whatever vegetables you have in the crisper drawer. Spinach works beautifully added at the end because it wilts right into the sauce. Bell peppers add a nice sweetness that contrasts with the sharp cheddar.
The Breadcrumb Secret
The panko topping is not just for looks. Those buttery crumbs get crispy and golden while protecting the cheese underneath from drying out. I sometimes mix in a little grated Parmesan with the breadcrumbs for extra flavor. It creates this incredible texture contrast between the crunchy top and creamy pasta underneath.
Make-Ahead Magic
You can assemble the entire dish up to a day ahead and keep it covered in the refrigerator. Add a few extra minutes to the baking time since it will be cold. The flavors actually meld together even better this way.
- Let the dish sit for 10 minutes before serving so the sauce sets up slightly
- Leftovers reheat beautifully with a splash of milk to loosen the sauce
- Freeze individual portions for easy lunches throughout the week
Save to Pinterest There is something deeply satisfying about watching a room full of people happily eating vegetables without realizing it. This mac and cheese turns a simple weeknight dinner into something that feels like a hug in a bowl.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the dish in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
- → What vegetables work best as substitutes?
Spinach, bell peppers, zucchini, green beans, and corn are excellent alternatives. Add softer vegetables like spinach in the final minute of cooking to prevent overcooking.
- → How do I make this gluten-free?
Replace regular pasta with gluten-free elbow pasta and use cornstarch or gluten-free flour for the roux. Verify all other ingredients, especially cheese and breadcrumbs, are certified gluten-free.
- → Can I freeze leftovers?
Absolutely. Cool completely, portion into airtight containers, and freeze up to three months. Thaw overnight in the refrigerator and reheat in a 180°C oven until warmed through.
- → What cheese combinations work well?
Sharp cheddar provides tanginess, mozzarella adds creaminess, and Parmesan brings nuttiness. Gruyère or smoked cheddar can replace standard cheddar for deeper flavor complexity.
- → How can I make the sauce creamier?
Increase milk to 2.25 cups for a looser sauce, or add cream cheese or sour cream for richness. Reduce heat when stirring in cheese to prevent curdling.