Merken Garden Veg Mac and Cheese is the ultimate comfort meal, combining the creamy, cheesy goodness of traditional macaroni with a vibrant mix of nutrient-rich vegetables. Perfect for a cozy weeknight dinner, this dish is a crowd-pleaser that makes eating your greens an absolute delight.
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By combining sharp cheddar, mozzarella, and Parmesan, this recipe creates a multi-dimensional cheese sauce that perfectly coats every piece of macaroni and tender vegetable. The optional panko topping adds a satisfying crunch that elevates the texture of the entire dish.
Ingredients
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- Pasta: 300 g (10 oz) elbow macaroni
- Vegetables: 1 cup broccoli florets (chopped small), 1 cup carrots (diced), 1 cup frozen peas
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 2 cups whole milk, 1 cup sharp cheddar cheese (shredded), 1/2 cup mozzarella cheese (shredded), 1/4 cup Parmesan cheese (grated), 1/2 tsp mustard powder, 1/4 tsp garlic powder, salt and black pepper to taste
- Topping (optional): 1/2 cup panko breadcrumbs, 1 tbsp melted butter
Instructions
- 1. Preparation
- Preheat your oven to 180°C (350°F). Lightly grease a 2-liter (2-quart) baking dish to prevent sticking.
- 2. Cook Pasta and Vegetables
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 1 minute less than the package directions suggest. In the last 3 minutes of cooking, add the broccoli and carrots to the pot. In the final minute, add the peas. Drain everything and set aside.
- 3. Make the Roux
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a smooth roux.
- 4. Create the Sauce Base
- Gradually whisk in the milk, stirring constantly until the mixture is smooth and has slightly thickened, which takes about 4–5 minutes.
- 5. Melt the Cheese
- Remove from heat. Stir in the cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper. Continue stirring until the cheese is completely melted and the sauce is velvety.
- 6. Combine and Assemble
- Mix the drained pasta and vegetables with the prepared cheese sauce. Stir well to ensure even coating and transfer the mixture to the baking dish.
- 7. Add the Topping
- If you want a crunchy crust, mix the panko breadcrumbs with melted butter and sprinkle them over the top of the macaroni.
- 8. Bake and Serve
- Bake for 20–25 minutes until the sauce is bubbly and the top is golden. Let the dish cool slightly before serving.
Zusatztipps für die Zubereitung
For an extra layer of flavor, consider stirring in a pinch of smoked paprika or some freshly chopped herbs like parsley or chives into the cheese sauce before mixing. Also, ensure the flour and butter roux cooks for a full minute to avoid a raw flour taste in your final sauce.
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Varianten und Anpassungen
This recipe is incredibly flexible. You can substitute the broccoli or carrots for other favorites like spinach or diced bell peppers. To make this dish gluten-free, simply use your favorite gluten-free pasta and a gluten-free flour blend for the cheese sauce.
Serviervorschläge
This Garden Veg Mac and Cheese is a complete meal on its own, but it pairs beautifully with a crisp green salad or can be served as a decadent side dish alongside roasted proteins.
Merken With its creamy texture and healthy vegetable additions, this Garden Veg Mac and Cheese is sure to become a staple in your recipe rotation. Enjoy the perfect balance of indulgence and wholesome ingredients!
