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Veggie Mac & Cheese Recipe

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★★★★★

4.8 from 132 reviews

This Veggie Mac & Cheese is a wholesome twist on the classic comfort dish, loaded with steamed cauliflower, broccoli, carrots, and peas. The creamy cheese sauce is made with gouda, sharp cheddar, and Parmesan melted in whole milk, coating whole wheat rotini pasta. Topped with a crunchy breadcrumb garnish and a hint of red pepper flakes, this recipe provides a delightful blend of flavors and textures perfect for a nutritious family meal.

Ingredients

Scale

Vegetables

  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 2–3 medium carrots, peeled and chopped (about 1 cup)
  • 3/4 cup frozen peas

Pasta and Cheese Sauce

  • 8 ounces whole wheat rotini pasta (or similar shape)
  • 3 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 6 ounces gouda cheese, shredded (about 1 1/2 cups)
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • 2 ounces Parmesan cheese, shredded (about 1/2 cup)

Topping and Garnish

  • 1–2 tablespoons breadcrumbs for topping
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Steam the veggies: Fill a large pot with about one inch of water and place a vegetable steamer basket inside. Set over high heat and add the cauliflower, broccoli, and chopped carrots to the steamer. Cover and steam until the vegetables are lightly tender, about 2-3 minutes. Alternatively, if you don’t have a steamer, add the vegetables directly into the water. Drain the steamed vegetables in a colander and set aside. You can also steam the veggies in the microwave by placing them in a microwave-safe bowl with 1/4 cup water, covering with a microwave-safe plate, and cooking on high for about 3 minutes until tender. Be careful of escaping steam when removing the cover.
  2. Cook the pasta and make the cheese sauce: In a medium stock pot with high sides, combine the whole wheat rotini, whole milk, garlic powder, onion powder, ground mustard, kosher salt, and ground black pepper. Place over medium-low heat and cook, stirring frequently to prevent sticking, until the pasta is al dente and the milk starts to thicken. Cooking times will vary depending on the pasta brand and shape.
  3. Add the cheese: Remove the pot from heat and slowly add the shredded gouda, sharp cheddar, and Parmesan cheeses, stirring constantly until the cheese has fully melted into the sauce.
  4. Combine pasta and veggies: Gently stir in the steamed vegetables and frozen peas, combining thoroughly so the pasta and veggies are well coated with the creamy cheese sauce. Taste and adjust the seasoning with additional salt and pepper if desired.
  5. Serve: Spoon the veggie mac and cheese into serving bowls. Sprinkle breadcrumbs over the top for added crunch, and garnish with red pepper flakes if you like a little heat. Serve immediately for the best texture and flavor.

Notes

  • For a smoother cheese sauce, grate the cheeses fresh before starting the recipe.
  • You can substitute other vegetables such as zucchini or spinach depending on preference.
  • Use whole wheat pasta for added fiber and a nuttier flavor.
  • Adjust cooking times slightly based on your stove and pasta type to reach perfect al dente texture.
  • Breadcrumb topping adds delightful crisp texture, but can be omitted for a gluten-free version.
  • Red pepper flakes are optional and add a spicy kick; omit if serving to children or those sensitive to spice.

Keywords: vegetable mac and cheese, healthy mac and cheese, veggie pasta, comfort food, whole wheat pasta, creamy cheese sauce

Find it online: https://amayaharis.com/veggie-mac-and-cheese-recipe/