Macaroni and Cheese and Veggies
Indulge in the ultimate comfort food with a healthy twist—Macaroni and Cheese and Veggies! This deliciously creamy dish combines tender elbow macaroni, a rich, cheesy sauce made with sharp cheddar and mozzarella, and a medley of vibrant sautéed vegetables like broccoli, carrots, and red bell peppers. Perfectly seasoned with garlic and a hint of paprika, this family-friendly recipe balances indulgence and nutrition, making it an ideal weeknight dinner. Ready in just 40 minutes, this hearty, one-bowl meal is perfect for busy cooks looking to sneak in extra veggies without compromising on flavor. Whether served as a standalone entrée or a satisfying side dish, it’s sure to be a hit at your table.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Broccoli florets
- 1 cup Carrots, diced
- 1 cup Red bell pepper, diced
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced carrots and sauté for 3-4 minutes.
Add the broccoli florets, diced bell pepper, and minced garlic to the skillet. Sauté for an additional 5-6 minutes until the vegetables are tender. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking constantly to ensure no lumps form. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and mozzarella cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
Combine the cooked macaroni, cheese sauce, and sautéed vegetables in a large mixing bowl. Mix well to coat everything evenly.
Transfer the macaroni and cheese mixture to a serving dish and sprinkle with paprika for garnish, if desired.
Serve warm and enjoy your Macaroni and Cheese and Veggies!
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5108 mg | 222% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 44.9 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 3150 mg | 242% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1542 mg | 33% | |
*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.
