Garden Vegetable Mac and Cheese

Last Tuesday was one of those chaotic evenings where everyone arrived home hangry and the refrigerator looked suspiciously bare. I spotted a bag of elbow macaroni and some random vegetables from our weekend market run, deciding on the spot to throw them together in what my kids now call "magic mac." Something about melting three kinds of cheese over tender pasta and sweet garden veggies just transforms the whole mood of a meal.

My sister called mid-stir last night, asking what smelled so incredible. When I described the vegetables bubbling away in the cheese sauce, she admitted she had been serving her kids plain mac and cheese for years because she thought adding produce would ruin the comfort food vibe. I convinced her to throw in some frozen peas and diced carrots from her freezer, and she texted me an hour later saying her oldest asked for seconds twice.

Ingredients

• 300 g (10 oz) elbow macaroni: The classic shape catches cheese sauce in every curve, though cavatappi works beautifully too
• 1 cup broccoli florets, chopped small: Small pieces distribute evenly so no one picks them out
• 1 cup carrots, diced: Sweetness balances the sharp cheddar perfectly
• 1 cup frozen peas: Add these at the very end so they stay bright green and pop
• 2 tbsp unsalted butter: Forms the base of your roux and adds richness without overwhelming
• 2 tbsp all-purpose flour: The secret to thick, velvety sauce that clings to every noodle
• 2 cups whole milk: Whole milk creates the creamiest results, though 2% works in a pinch
• 1 cup sharp cheddar cheese, shredded: Sharp cheese means more flavor with less cheese needed
• 1/2 cup mozzarella cheese, shredded: Adds the irresistible gooey stretch factor
• 1/4 cup Parmesan cheese, grated: A salty umami punch that makes the sauce taste restaurant-quality
• 1/2 tsp mustard powder: The hidden ingredient that makes cheese taste cheesier
• 1/4 tsp garlic powder: Subtle warmth that rounds out the sauce
• Salt and black pepper, to taste: Season generously since the pasta absorbs some salt
• 1/2 cup panko breadcrumbs (optional): Creates that crispy golden topping everyone fights over
• 1 tbsp melted butter (optional): Toss with panko for extra richness and better browning

Instructions

Prep your baking dish:

Preheat oven to 180°C (350°F) and lightly grease a 2-liter (2-quart) baking dish with butter or cooking spray

Cook pasta smart:

Bring a large pot of salted water to a boil, add macaroni and cook for 1 minute less than package directions, adding broccoli and carrots during the last 3 minutes and peas in the final minute before draining

Make the roux:

In a medium saucepan over medium heat, melt butter, whisk in flour, and cook for 1 minute until bubbly and fragrant

Create the cheese sauce:

Gradually whisk in milk, stirring constantly for 4-5 minutes until smooth and slightly thickened, then remove from heat

Melt in the cheese:

Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until completely melted and silky smooth

Combine everything:

Pour the drained pasta and vegetables into the cheese sauce, mix well until every piece is coated, then transfer to your prepared baking dish

Add the crispy topping:

If using, toss panko with melted butter and sprinkle evenly over the top

Bake until golden:

Bake for 20-25 minutes until bubbling around the edges and beautifully golden on top, then let cool for 5 minutes before serving

Save

My youngest used to painstakingly pick out every visible vegetable until I started chopping them this small. Now she literally asked me last week if we could have "the green and orange mac" for her birthday dinner instead of pizza, which I consider a massive parenting win.

Making It Your Own

This recipe adapts beautifully to whatever vegetables your family actually enjoys. Sometimes I swap in diced bell peppers or fresh spinach instead of peas, depending on what needs using up from the crisper drawer. The key is keeping pieces roughly the same size so everything cooks evenly and no single vegetable overwhelms the dish.

Getting That Perfect Sauce Consistency

If your sauce seems too thick, add warm milk a splash at a time until it coats the back of a spoon. Too thin? Let it simmer for another minute or two, whisking constantly. The mustard powder might seem odd if you have never added it before, but trust me, it somehow amplifies the cheesy flavor without making it taste like mustard at all.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Roasted vegetables or garlic bread also work well on the side. For a complete protein, add shredded rotisserie chicken or white beans directly into the mix before baking.

• Let the dish rest for 5-10 minutes before serving so the sauce sets slightly
• Individual ramekins bake faster and look adorable for dinner parties
• Unbaked assembled dish freezes well for up to 2 months, just thaw before baking

Save

Watching my family gather around this bubbling, golden dish makes all the vegetable chopping worth it. Sometimes the simplest comfort foods, made with a little extra love and fresh ingredients, become the meals we remember most fondly.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Spinach, bell peppers, cauliflower, or zucchini work beautifully. Just adjust cooking times accordingly so vegetables stay tender-crisp.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess, or bake at 180°C until warmed through.

→ Can I make this gluten-free?

Yes. Use gluten-free elbow macaroni and replace all-purpose flour with a 1:1 gluten-free flour blend in the roux. The texture remains just as satisfying.

→ What cheese works best?

Sharp cheddar provides the signature tang, while mozzarella adds perfect melt. Gruyère, Fontina, or smoked Gouda can replace Parmesan for depth. Avoid pre-shredded cheese for the smoothest sauce.

→ Can I skip the baking step?

Yes. After combining the pasta and cheese sauce, serve immediately stovetop-style. The baking adds a golden crust and marries flavors, but it's optional for quicker meals.