Macaroni and Cheese with Vegetables

Indulge in a comforting twist on a classic with this Macaroni and Cheese with Vegetables recipe! This creamy and cheesy dish features tender macaroni pasta tossed in a rich blend of sharp cheddar and Parmesan cheeses, complemented by a medley of vibrant, sautéed vegetables like broccoli, carrots, and red bell peppers. A simple homemade roux and the perfect seasoning trio of paprika, black pepper, and salt bring balance to the luscious cheese sauce, making each bite irresistibly flavorful. Ready in just 40 minutes, it’s a family-friendly dinner that sneaks in extra nutrients without sacrificing taste. Serve it hot, and enjoy a dish that’s as nutritious as it is delicious! Keywords: macaroni and cheese, creamy pasta, vegetable mac and cheese, family dinner ideas, quick pasta recipes.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups macaroni pasta
• 1 cup broccoli florets
• 1 cup carrots, diced
• 1 cup red bell pepper, diced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2.5 cups milk
• 2 cups shredded sharp cheddar cheese
• 0.5 cups grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika
• 1 tablespoon olive oil
• 6 cups water

Directions

Step 1

Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt and the macaroni pasta. Cook the pasta until al dente, according to package instructions, then drain and set aside.

Step 2

While the pasta is cooking, steam the broccoli florets, diced carrots, and diced red bell pepper in a steamer or microwave until tender, about 5-7 minutes. Set the vegetables aside once done.

Step 3

In the same pot used to cook the pasta, heat 1 tablespoon of olive oil over medium heat. Add the steamed vegetables and sauté for 2 minutes. Remove them from the pot and set aside.

Step 4

Melt 3 tablespoons of unsalted butter in the pot over medium heat. Once melted, whisk in 3 tablespoons of flour to make a roux. Stir constantly for 1-2 minutes to cook out the raw flour taste.

Step 5

Gradually pour the milk into the roux, whisking continuously to prevent lumps. Cook the mixture until it thickens and coats the back of a spoon, about 4-5 minutes.

Step 6

Lower the heat and stir in the shredded sharp cheddar cheese and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.

Step 7

Season the cheese sauce with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of paprika. Taste and adjust seasoning as needed.

Step 8

Add the cooked pasta and sautéed vegetables to the cheese sauce. Stir everything together until the pasta and vegetables are evenly coated with the sauce.

Step 9

Remove from heat and serve the macaroni and cheese with vegetables immediately. Optionally, garnish with a sprinkle of paprika or extra Parmesan cheese.

Nutrition Facts

Serving size	(2970.8g)

Amount per serving	% Daily Value*
Calories	2746.9

Total Fat 151.8g	0%
Saturated Fat 88.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 430.0mg	0%
Sodium 4914.2mg	0%
Total Carbohydrate 232.0g	0%
Dietary Fiber 16.6g	0%
Total Sugars 48.6g
Protein 127.6g	0%

Vitamin D 268.4IU	0%
Calcium 3058.9mg	0%
Iron 6.2mg	0%
Potassium 2195.6mg	0%

*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.

Source of Calories

Fat: 48.7%

Protein: 18.2%

Carbs: 33.1%