Macaroni and Cheese with Veggies
Elevate your classic comfort food game with this creamy, veggie-packed Macaroni and Cheese with Veggies! This family-friendly dish combines tender elbow macaroni with a rich, velvety cheese sauce made from sharp cheddar and Parmesan, perfectly balanced with sautéed broccoli, carrots, and red bell pepper for a burst of color and nutrients. Ready in just 40 minutes, this quick and wholesome meal is perfect for busy weeknights and ensures you can sneak in some extra veggies without sacrificing flavor. Whether served as a main course or a hearty side dish, this recipe is the ultimate fusion of indulgence and nutrition that everyone will love.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Broccoli florets
- 1 cup Carrots, diced
- 1 cup Red bell pepper, diced
- 1 tablespoons Olive oil
Instructions
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli florets, diced carrots, and red bell pepper. Sauté for 5-7 minutes, or until the veggies are slightly tender. Remove from heat and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.
Gradually add the milk, whisking constantly to prevent lumps. Continue to cook until the mixture thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth.
Season the cheese sauce with salt and black pepper.
Combine the cooked macaroni, sautéed vegetables, and cheese sauce in a large mixing bowl. Stir well to coat the pasta and veggies evenly.
Serve immediately, garnished with additional cheese if desired.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 45.1 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2788 mg | 214% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1534 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.
