Save The first time I made this, my roommate walked in mid-chop and asked why I was attacking a cutting board. The carrots were diced, broccoli florets scattered everywhere, peas rolling across the counter like escape artists. This was supposed to be simple mac and cheese, but I'd decided garden vegetables needed to join the party. Honestly? That chaotic Wednesday night changed how I think about comfort food forever.
Last winter, my sister came over during that awful week when everyone in our house was slightly sick and very tired of takeout. I threw this together in a fog, barely measuring, just wanting something warm and substantial. She took one bite, put down her fork, and said this was exactly what she didn't know she needed. Now it's her request every time she visits.
Ingredients
- 300 g (10 oz) elbow macaroni: The curves catch sauce beautifully, and elbows somehow feel more nostalgic than other pasta shapes
- 1 cup broccoli florets, chopped small: Bite-sized pieces mean no awkward floret-to-pasta ratio struggles
- 1 cup carrots, diced: They add subtle sweetness that plays perfectly against sharp cheddar
- 1 cup frozen peas: These bright little gems pop against the golden cheese and require zero prep work
- 2 tbsp unsalted butter: The foundation of your roux, so use the real thing
- 2 tbsp all-purpose flour: This thickens your sauce into that silky consistency we're all chasing
- 2 cups whole milk: I've tried lower fat versions, but the sauce just isn't the same
- 1 cup sharp cheddar cheese, shredded: The backbone flavor, so buy the good stuff and grate it yourself
- 1/2 cup mozzarella cheese, shredded: Adds that incredible stretch factor
- 1/4 cup Parmesan cheese, grated: A salty, umami punch that deepens the whole sauce
- 1/2 tsp mustard powder: The secret ingredient that makes cheese taste cheesier
- 1/4 tsp garlic powder: Just enough warmth without being garlicky
- Salt and black pepper, to taste: Don't skimp here, proper seasoning transforms the dish
- 1/2 cup panko breadcrumbs: Optional but recommended for that crave-worthy crispy topping
- 1 tbsp melted butter: Mixed with panko to create golden perfection
Instructions
- Get your oven ready:
- Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray
- Cook pasta with the vegetables:
- Boil salted water, cook macaroni 1 minute less than package directions, add broccoli and carrots in the last 3 minutes, then peas in the final minute before draining
- Build your cheese sauce:
- Melt butter over medium heat, whisk in flour for 1 minute to form a roux, then gradually whisk in milk until smooth and slightly thickened, about 4-5 minutes
- Melt in the magic:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until everything melts into velvety perfection
- Combine and bake:
- Mix drained pasta and vegetables with cheese sauce, transfer to your baking dish, top with buttered panko if using, and bake 20-25 minutes until bubbly and golden
Save This recipe became my go-to for new parents and friends recovering from surgery because it reheats beautifully and feels like a hug in a casserole dish. Something about pasta and cheese just says everything will be okay.
Making It Your Own
I've learned that the vegetable combinations are endlessly adaptable based on what's wilting in my crisper drawer. Spinach works beautifully, bell peppers add crunch, and roasted butternut squash turns it into a fall favorite.
Timing Tricks
The genius of adding vegetables during the pasta's final minutes means everything finishes cooking together. No separate pots, no timing gymnastics, just one efficient pot of water doing all the heavy lifting.
Serving Suggestions
This serves four heartily, but I always make extra because the leftovers somehow taste even better the next day. The flavors have time to meld, and that cold-bite-at-2-am quality is legendary.
- A crisp green salad with vinaigrette cuts through the richness perfectly
- Serve as a side alongside roasted chicken or grilled portobello mushrooms
- This keeps in the fridge for up to four days, though it rarely lasts that long
Save Hope this brings as much comfort to your table as it has to mine over the years.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the dish in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.
- → What vegetables work well in this dish?
Beyond peas, broccoli, and carrots, try spinach, bell peppers, asparagus, or mushrooms. Add softer vegetables like spinach in the last minute of cooking to prevent overcooking.
- → How do I make a gluten-free version?
Substitute gluten-free pasta and use cornstarch or gluten-free flour for the roux. Check all ingredient labels to ensure they're certified gluten-free.
- → Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180°C oven for 20-25 minutes until heated through.
- → What's the best way to prevent a lumpy cheese sauce?
Whisk the milk in gradually while stirring constantly. Keep heat at medium to avoid scorching. Ensure the roux is fully cooked before adding milk, and remove from heat before adding cheese.
- → Can I use different cheese varieties?
Absolutely. Gruyère, sharp white cheddar, or smoked gouda work beautifully. Avoid soft cheeses. Mix 2-3 varieties for complex flavor, keeping the total amount around 2.5 cups shredded.