All in One Veggie Mac and Cheese
Get ready to redefine comfort food with this hearty and wholesome *All in One Veggie Mac and Cheese*! Combining creamy, cheesy goodness with a medley of vibrant vegetables like broccoli, carrot, zucchini, and peas, this recipe packs flavor and nutrition into one irresistible dish. Perfectly cooked elbow macaroni is tossed in a rich cheddar-Parmesan sauce seasoned with garlic powder and paprika, creating a cozy dinner that's both indulgent and balanced. With its one-pot design and family-friendly appeal, this quick and easy recipe—ready in just 40 minutes—makes cleanup a breeze. Ideal for busy weeknights, it's a satisfying way to sneak more veggies onto your plate without sacrificing flavor.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup broccoli florets
- 1 medium carrot, diced
- 1 small zucchini, diced
- 0.5 cup frozen peas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.25 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups water
Instructions
In a large pot, bring 4 cups of water to a boil. Add 2 teaspoons of salt to the water.
Add the elbow macaroni to the boiling water and cook for 5 minutes, stirring occasionally.
Stir in the broccoli florets, diced carrot, diced zucchini, and frozen peas. Cook for an additional 4-5 minutes until the pasta and vegetables are tender. Drain and set aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook the sauce, stirring frequently, until it thickens (about 3-4 minutes).
Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan until melted and smooth.
Season the cheese sauce with garlic powder, paprika, salt, and black pepper. Adjust the seasoning to taste.
Add the cooked macaroni and vegetables back into the pot with the cheese sauce. Stir well to coat the pasta and vegetables evenly in the sauce.
Cook for 2-3 minutes over low heat to ensure everything is heated through.
Serve immediately, garnished with additional Parmesan or fresh herbs, if desired.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 42.1 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2844 mg | 219% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
