Macaroni and Cheese Primavera
Creamy, cheesy, and bursting with vibrant vegetables, Macaroni and Cheese Primavera breathes fresh life into a classic comfort food favorite. This recipe combines tender macaroni with a luscious blend of sharp cheddar and Parmesan cheeses, delivering a rich, velvety sauce. What sets it apart is the addition of sautéed primavera-style vegetables like broccoli, red bell pepper, zucchini, and carrots, adding a refreshing crunch and a pop of color to every bite. Perfect for busy weeknights or an upgraded family dinner, this 45-minute dish offers a harmony of indulgence and nutrition. Serve it hot, garnished with fresh parsley for a delightful, kid-friendly meal that’s as wholesome as it is satisfying. Keywords: macaroni and cheese primavera, creamy pasta recipe, veggie mac and cheese, comfort food with vegetables, cheesy pasta dish.
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cups shredded Parmesan cheese
- 1 cup broccoli florets
- 1 medium red bell pepper, diced
- 1 small zucchini, sliced into half-moons
- 1 medium carrot, julienned
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the broccoli, red bell pepper, zucchini, and carrot. Sauté the vegetables for 5-7 minutes, or until tender-crisp. Remove from heat and set aside.
In a large 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.
Slowly whisk in the milk, ensuring no lumps remain. Continue to cook the mixture, stirring frequently, until it thickens, about 5-6 minutes.
Reduce the heat to low and stir in the cheddar and Parmesan cheeses until completely melted and smooth. Add the salt, black pepper, and garlic powder. Adjust seasoning to taste.
Add the cooked macaroni pasta to the cheese sauce, stirring to coat the pasta evenly.
Gently fold in the sautéed vegetables until distributed evenly throughout the macaroni and cheese.
Serve immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 334.7 g | 122% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 54.9 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 3136 mg | 241% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2634 mg | 56% | |
*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.
