Save to Pinterest The rainy Tuesday I first made this, my apartment smelled like butter and comfort. I had been trying to sneak more vegetables into meals for weeks, with mixed success and plenty of suspicious looks from my roommate. This mac and cheese was the breakthrough moment, no one even noticed they were eating something good for them.
Last winter my sister came over exhausted from a new job, and I made a double batch. We sat on the couch with matching bowls, watching old movies and letting the warm, cheesy goodness melt away the stress. Now she asks for it every time she visits, saying nothing else hits quite the same spot.
Ingredients
- 300 g elbow macaroni: Elbows hold onto cheese sauce perfectly in every crevice
- 1 cup broccoli florets: Chop them small so they distribute evenly throughout
- 1 cup carrots, diced: Dice into small cubes for even cooking and pleasant texture
- 1 cup frozen peas: They add bright pops of sweetness and stay perfectly tender
- 2 tbsp unsalted butter: The foundation of your roux, so use the good stuff
- 2 tbsp all-purpose flour: This thickens your sauce into that silky consistency we all crave
- 2 cups whole milk: Whole milk creates the creamiest sauce, anything less feels thin
- 1 cup sharp cheddar cheese: Sharp adds that punchy flavor mild cheese lacks
- 1/2 cup mozzarella cheese: This is your secret weapon for the incredible stretch factor
- 1/4 cup Parmesan cheese: Adds a salty, nutty depth that rounds out all the flavors
- 1/2 tsp mustard powder: You won't taste mustard, but you'll miss it if you skip it
- 1/4 tsp garlic powder: A subtle background note that makes everything taste better
- Salt and black pepper: Season generously but taste as you go
- 1/2 cup panko breadcrumbs: That crispy golden top is worth the extra step
- 1 tbsp melted butter: Toss with panko for extra crunch and golden color
Instructions
- Get your oven ready:
- Preheat to 180°C (350°F) and give a 2-quart baking dish a quick swipe of butter
- Cook your pasta smart:
- Boil salted water and cook macaroni one minute less than the package says, adding broccoli and carrots in the last three minutes, then peas for just sixty seconds before draining
- Build your roux base:
- Melt butter over medium heat, whisk in flour, and let it cook for a full minute until it smells like fresh bread
- Make the magic sauce:
- Slowly whisk in warm milk, keep stirring until bubbles surface and the sauce coats the back of your spoon, about five minutes
- Melt in all that cheese:
- Pull the pan off heat completely before stirring in cheddar, mozzarella, and Parmesan until everything is smooth and silky
- Bring it all together:
- Pour your pasta and veggies into the cheese sauce, fold everything together gently, and transfer to your waiting baking dish
- Add the crispy crown:
- Toss panko with melted butter and scatter it across the top for that irresistible golden crunch
- Bake until bubbly:
- Twenty to twenty-five minutes until you see cheese bubbling up the sides and the top is golden brown
Save to Pinterest This recipe transformed a picky toddler into a vegetable enthusiast, which felt like nothing short of a miracle. His mom still texts me every time she makes it, saying it's the only thing her kids ask for by name.
Making It Your Own
I have tried swapping in spinach or bell peppers when the garden overflows, and while they work beautifully, nothing beats that classic pea, broccoli, and carrot trio. The colors are just so inviting on the plate.
The Sauce Secret
Room temperature milk incorporates more smoothly than cold, which prevents lumps from forming. If you are in a rush, warm the milk in the microwave for thirty seconds first.
Make Ahead Magic
This mac and cheese reheats beautifully and actually tastes better the next day as the flavors deepen. The sauce will thicken overnight in the refrigerator, so splash in a little milk when reheating.
- Assemble everything up to twenty-four hours ahead and bake when needed
- Freeze individual portions for quick lunches, just thaw and reheat gently
- The panko topping is best added fresh, never freeze it on the casserole
Save to Pinterest Some meals feed the body and others feed the soul, but this mac and cheese somehow does both perfectly.
Recipe Questions & Answers
- → Can I use different vegetables in this mac and cheese?
Absolutely. Spinach, bell peppers, cauliflower, or zucchini work beautifully. Add harder vegetables like cauliflower with the pasta cooking time, and softer greens like spinach just before draining.
- → How do I store and reheat leftovers?
Store 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 350°F oven covered with foil until heated through.
- → Can I make this gluten-free?
Yes. Substitute gluten-free macaroni and use a 1:1 gluten-free flour blend in the roux instead of all-purpose flour. The sauce will thicken just as beautifully.
- → Why cook vegetables with the pasta?
Cooking vegetables directly in the pasta water saves time and reduces cleanup. The salted boiling water perfectly cooks the carrots and broccoli while keeping them vibrant, and frozen peas thaw in the residual heat.
- → Can I freeze this dish?
Freeze before baking for best results. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.