Macaroni and Cheese with Vegetables
Indulge in a comforting twist on a classic with this Macaroni and Cheese with Vegetables recipe! This creamy and cheesy dish features tender macaroni pasta tossed in a rich blend of sharp cheddar and Parmesan cheeses, complemented by a medley of vibrant, sautéed vegetables like broccoli, carrots, and red bell peppers. A simple homemade roux and the perfect seasoning trio of paprika, black pepper, and salt bring balance to the luscious cheese sauce, making each bite irresistibly flavorful. Ready in just 40 minutes, it’s a family-friendly dinner that sneaks in extra nutrients without sacrificing taste. Serve it hot, and enjoy a dish that’s as nutritious as it is delicious! Keywords: macaroni and cheese, creamy pasta, vegetable mac and cheese, family dinner ideas, quick pasta recipes.
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Recipe Information
Ingredients
- 2 cups macaroni pasta
- 1 cup broccoli florets
- 1 cup carrots, diced
- 1 cup red bell pepper, diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 tablespoon olive oil
- 6 cups water
Instructions
Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt and the macaroni pasta. Cook the pasta until al dente, according to package instructions, then drain and set aside.
While the pasta is cooking, steam the broccoli florets, diced carrots, and diced red bell pepper in a steamer or microwave until tender, about 5-7 minutes. Set the vegetables aside once done.
In the same pot used to cook the pasta, heat 1 tablespoon of olive oil over medium heat. Add the steamed vegetables and sauté for 2 minutes. Remove them from the pot and set aside.
Melt 3 tablespoons of unsalted butter in the pot over medium heat. Once melted, whisk in 3 tablespoons of flour to make a roux. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually pour the milk into the roux, whisking continuously to prevent lumps. Cook the mixture until it thickens and coats the back of a spoon, about 4-5 minutes.
Lower the heat and stir in the shredded sharp cheddar cheese and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of paprika. Taste and adjust seasoning as needed.
Add the cooked pasta and sautéed vegetables to the cheese sauce. Stir everything together until the pasta and vegetables are evenly coated with the sauce.
Remove from heat and serve the macaroni and cheese with vegetables immediately. Optionally, garnish with a sprinkle of paprika or extra Parmesan cheese.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 48.6 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 3059 mg | 235% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2196 mg | 47% | |
*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.
