Veggie Lovers Macaroni and Cheese
Indulge in the ultimate comfort food with a healthy twist—Veggie Lovers Macaroni and Cheese. This vibrant, veggie-packed dish takes classic mac and cheese to the next level, combining tender macaroni pasta with sautéed broccoli, carrots, and zucchini for a burst of flavor and nutrition. Creamy, homemade cheese sauce made with sharp cheddar and Parmesan blankets every bite, while hints of garlic and paprika add a subtle kick. Perfectly baked to golden, bubbly perfection, this crowd-pleasing casserole is a wholesome meal that’s as satisfying as it is nutritious. Whether you’re feeding a family or meal-prepping for the week, this easy, 40-minute recipe serves up cheesy goodness with a veggie-boosted twist.
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Recipe Information
Ingredients
- 16 oz macaroni pasta
- 2 cups broccoli florets
- 1 cup carrot, diced
- 1 cup zucchini, diced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Cook the macaroni pasta according to the package directions. Drain and set aside.
In a large skillet over medium heat, add olive oil. Sauté the broccoli, carrots, and zucchini for 5-7 minutes until tender. 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 to form a roux.
Gradually whisk in the milk, making sure there are no lumps. Cook for 3-4 minutes, stirring constantly, until the mixture starts to thicken.
Lower the heat and stir in the cheddar cheese and Parmesan cheese until melted and the sauce is smooth.
Add the garlic powder, paprika, salt, and black pepper to the cheese sauce.
Combine the cooked pasta, sautéed vegetables, and cheese sauce in a large mixing bowl. Mix well to coat the pasta and vegetables evenly.
Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.
Optional: Sprinkle additional shredded cheddar or Parmesan cheese on top for a crusty topping.
Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until bubbly and golden on top.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 63.8 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4497 mg | 346% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3831 mg | 82% | |
*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.
