Garden Veg Mac and Cheese

The rainy Tuesday when I first discovered mac and cheese could actually feel wholesome still makes me smile. I'd been staring at a bag of frozen peas and some wilting broccoli, wondering how to transform them into something my toddler would actually eat without negotiation tactics. The experiment worked so well that now she requests the veggie version more often than the plain one.

Last summer, my neighbor's kids accidentally called this happy orange macaroni and the nickname stuck in our entire circle. Now whenever I bring it to potlucks, someone inevitably asks if this is the famous version with the secret ingredient. I never tell them the secret is just broccoli florets cut tiny enough to disappear into sauce.

Ingredients

• 300 g elbow macaroni: Elbows hold sauce beautifully in their curves, though cavatappi works if you want something fancier
• 1 cup broccoli florets: Chop them smaller than you think you need so they soften while pasta cooks
• 1 cup carrots, diced: These add subtle sweetness that balances the sharp cheddar perfectly
• 1 cup frozen peas: Frozen peas actually work better here than fresh since they stay bright and tender
• 2 tbsp unsalted butter: Start your roux with cold butter so it melts slowly without browning too fast
• 2 tbsp all-purpose flour: This creates the silky foundation that makes restaurant style cheese sauce possible
• 2 cups whole milk: Warm milk slightly before whisking in to prevent lumps from forming
• 1 cup sharp cheddar cheese, shredded: Buy blocks and grate yourself since pre shredded cheese has anti caking agents that make sauce grainy
• 1/2 cup mozzarella cheese, shredded: This is the secret to that incredible cheese stretch in every bite
• 1/4 cup Parmesan cheese, grated: Adds a salty depth that keeps the sauce from being one note rich
• 1/2 tsp mustard powder: Dont skip this even if you hate mustard, it simply amplifies cheese flavor without adding heat
• 1/4 tsp garlic powder: Use powder instead of fresh garlic here so it blends seamlessly into the sauce
• Salt and black pepper: Taste your sauce before adding since cheeses already bring saltiness
• 1/2 cup panko breadcrumbs: This optional topping creates that restaurant style crunch that makes everyone fight over corner pieces

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and butter a 2 liter baking dish thoroughly so nothing sticks later

Cook pasta and vegetables together:

Boil salted water and cook macaroni one minute less than package directions, adding broccoli and carrots in the last three minutes and peas in the final sixty seconds before draining

Build your roux base:

Melt butter in a medium saucepan over medium heat, whisk in flour, and stir constantly for one minute until it smells slightly nutty

Create the creamy foundation:

Gradually whisk in warm milk, stirring continuously until the mixture bubbles and thickens enough to coat the back of a spoon

Melt in the magic:

Remove from heat completely before stirring in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until smooth

Bring everything together:

Pour the cheese sauce over your drained pasta and vegetables, mix gently until every piece is coated, then transfer to your prepared baking dish

Add the crunch if you want it:

Mix panko with melted butter and scatter evenly across the top for that golden crispy layer everyone fights over

Bake until bubbly:

Bake for 20 to 25 minutes until you see the sauce bubbling up around edges and the topping turns golden brown

Save Pin

My sister in law still talks about the time she served this at her daughters birthday and the kids cheered when they saw vegetables in their macaroni. Sometimes the simplest victories feel the sweetest.

Making It Ahead

You can assemble everything up to 24 hours before baking and keep it covered in the refrigerator. Add an extra 10 minutes to the baking time since it will start cold.

Vegetable Swaps That Work

Spinach wilts beautifully into the sauce, while roasted butternut squash adds natural sweetness. Cauliflower florets disappear completely, making it perfect for picky eaters.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. roasted garlic bread on the side makes it feel like a complete comfort meal.

• Leftovers reheat surprisingly well in the microwave with a splash of milk
• Individual ramekins bake faster and look adorable for dinner parties
• Freeze portions in freezer safe containers for busy weeknight emergencies

Save Pin

There is something deeply satisfying about watching even the most dedicated vegetable skeptic scrape their plate clean. Sometimes the best nutrition is the kind nobody notices they are eating.

Recipe Questions & Answers

→ Can I use different vegetables?

Absolutely. Spinach, bell peppers, zucchini, or cauliflower work wonderfully. Just adjust cooking times accordingly—denser vegetables need more time while delicate greens should be added at the very end.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a 180°C oven until heated through.

→ Can I make this gluten-free?

Yes. Use gluten-free macaroni and substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. The sauce thickens just as well with these alternatives.

→ What cheese works best?

Sharp cheddar provides bold flavor, while mozzarella creates that perfect stretch. Gruyère or smoked gouda can replace half the cheddar for extra depth. Avoid pre-shredded cheese, which doesn't melt as smoothly.

→ Can I skip the baking step?

Certainly. After combining the pasta, vegetables, and sauce, you can serve it immediately as stovetop mac and cheese. The baking step creates a golden, bubbly topping but isn't essential.

→ How do I prevent the sauce from separating?

Always shred your own cheese from blocks—pre-shredded varieties contain anti-caking agents that can cause graininess. Also, avoid boiling the milk once added; gentle simmering keeps the sauce smooth and emulsified.