Irresistible Veggie Mac and Cheese
A creamy and delicious mac and cheese dish reimagined with fresh vegetables, offering comfort food that's both healthy and satisfying.
Ingrédients
Pasta and Vegetables
- 8 oz elbow macaroni Cook until al dente.
- 2 cups broccoli florets Chop into bite-sized pieces.
- 1 cup diced bell peppers (red, yellow, or green) Use a mix for color.
- 1 cup shredded carrots Shred for even cooking.
Cheese Sauce
- 2 cups shredded cheddar cheese Sharp cheddar for best flavor.
- 1 cup milk Can substitute with plant-based milk.
- 2 tablespoons butter Melted for roux.
- 2 tablespoons all-purpose flour To create the roux.
- 1 teaspoon garlic powder Enhances flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients: chop broccoli, dice bell peppers, and shred carrots.
Cooking Pasta
- Bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes.
- Drain the macaroni in a colander and set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat without browning.
- Stir in the flour, mixing continuously for about 2 minutes.
- Add garlic powder, salt, and pepper.
- Slowly whisk in the milk until thickened, about 3-5 minutes.
- Stir in the cheddar cheese until completely melted.
Combine Dish
- Incorporate the prepared vegetables and cook for an additional 2-3 minutes.
- Toss the drained macaroni into the cheese and veggie mixture.
Serving
- Adjust seasoning, serve hot, and enjoy!
Notes
Can be customized with various vegetables and cheese types based on preference. For vegan versions, substitute with plant-based ingredients.