Veggie Mac Cheese is a delightful twist on a classic comfort food, offering a creamy texture and a burst of nutritious flavors. This dish combines tender elbow macaroni with fresh vegetables like broccoli, cauliflower, and carrots, all enveloped in a rich, sharp cheddar cheese sauce that includes a hint of Dijon mustard. Baked until bubbly, this Veggie Mac Cheese is perfect for families seeking a hearty meal that’s both satisfying and healthful.

Why You’ll Love This Veggie Mac Cheese

This Veggie Mac Cheese is not just any mac and cheese; it’s a wholesome meal that your family will adore. Here’s why:

It’s loaded with fresh vegetables, making it a Healthy Mac and Cheese with Vegetables.
Quick to prepare, making it an ideal choice for busy weeknights.
A creamy and rich flavor that satisfies even the pickiest eaters, perfect for Kid-friendly Veggie Mac and Cheese.
A great way to sneak in nutrition while enjoying a classic dish.
Versatile enough to adapt to your dietary needs, including Dairy-free Mac and Cheese.
Perfect for meal prep, allowing you to make it ahead of time and reheat it for a quick meal.

Ingredients for Veggie Mac Cheese

Gather these items:

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

How to Make Veggie Mac Cheese Step-by-Step

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
Step 2: In a 6-quart stockpot, cook the elbow macaroni according to the package directions. Add the broccoli florets, cauliflowerets, sliced carrots, and celery to the pot during the last 6 minutes of cooking to soften the vegetables while the pasta cooks. Once done, drain the mixture and transfer it to a greased 13×9-inch baking dish.
Step 3: While the pasta cooks, heat the butter in a large saucepan over medium-high heat. Sauté the chopped onion until tender and translucent. Stir in the flour until fully blended to form a roux. Gradually whisk in the 2% milk and chicken broth, bringing the mixture to a boil. Continue cooking and stirring until the sauce thickens, about 2 minutes. Then, stir in the shredded sharp cheddar cheese, Dijon mustard, salt, and pepper until the cheese fully melts and the sauce is smooth.
Step 4: Pour the cheese sauce over the macaroni and vegetable mixture in the baking dish, stirring to coat everything evenly. Sprinkle the paprika evenly over the top. Bake uncovered in the preheated oven until heated through and bubbly, about 15-20 minutes.

Delicious Veggie Mac Cheese with 6 Flavorful Ingredients - Veggie Mac Cheese - main visual representation

Pro Tips for the Perfect Veggie Mac Cheese

Keep these in mind:

Use freshly grated cheese for the best melting results.
Add a sprinkle of breadcrumbs on top before baking for a crunchy texture.
Consider using gluten-free pasta for Gluten-free Veggie Mac Cheese Options.

Best Ways to Serve Veggie Mac Cheese

Here are some serving ideas:

Pair it with a fresh garden salad for a balanced meal.
Top with extra veggies or herbs for an added touch of freshness.

How to Store and Reheat Veggie Mac Cheese

To store, place leftovers in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes. This recipe is great for meal prep, allowing you to enjoy a comforting dish throughout the week.

Frequently Asked Questions About Veggie Mac Cheese

What’s the secret to perfect Veggie Mac Cheese?

The secret lies in using quality cheese and cooking the vegetables just right—enough to soften but not overcook, ensuring freshness in your Creamy Veggie Mac and Cheese.

Can I make Veggie Mac Cheese ahead of time?

Absolutely! You can prepare it a day in advance and store it in the fridge. Just bake it when you’re ready to serve for a delicious, easy meal.

How do I avoid common mistakes with Veggie Mac Cheese?

Be sure not to overcook the pasta and vegetables. Follow the cooking times closely for the best texture in your Veggie Macaroni Cheese Recipe.

Variations of Veggie Mac Cheese You Can Try

Looking to mix things up? Here are some ideas:

Substitute the cheddar with vegan cheese for a Vegan Mac and Cheese.
Try adding different vegetables like spinach or bell peppers for a vibrant twist.
Experiment with spices to create unique flavors.

Delicious Veggie Mac Cheese with 6 Flavorful Ingredients - Veggie Mac Cheese - additional detail

For more delicious recipes, check out our recipe collection or learn how to make veggie burgers for a healthy meal option. You can also explore homemade tomato sauce to complement your dishes.

Delicious Veggie Mac Cheese with 6 Flavorful Ingredients

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Author: Margaret
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Veggie Mac and Cheese recipe combines tender elbow macaroni with fresh broccoli, cauliflower, carrots, and celery, all smothered in a creamy, sharp cheddar cheese sauce with a hint of Dijon mustard. Baked until bubbly and delicious, this comforting dish offers a perfect way to enjoy a cheesy classic with added nutritious vegetables.

Ingredients

Scale

1–1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

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Instructions

Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
In a 6-quart stockpot, cook the elbow macaroni according to the package directions. Add the broccoli florets, cauliflowerets, sliced carrots, and celery to the pot during the last 6 minutes of cooking to soften the vegetables while the pasta cooks. Once done, drain the mixture and transfer it to a greased 13×9-inch baking dish.
While the pasta cooks, heat the butter in a large saucepan over medium-high heat. Sauté the chopped onion until tender and translucent. Stir in the flour until fully blended to form a roux. Gradually whisk in the 2% milk and chicken broth, bringing the mixture to a boil. Continue cooking and stirring until the sauce thickens, about 2 minutes. Then, stir in the shredded sharp cheddar cheese, Dijon mustard, salt, and pepper until the cheese fully melts and the sauce is smooth.
Pour the cheese sauce over the macaroni and vegetable mixture in the baking dish, stirring to coat everything evenly. Sprinkle the paprika evenly over the top. Bake uncovered in the preheated oven until heated through and bubbly, about 15-20 minutes.