Mac and Cheese with Veggies
This creamy, flavorful pasta is quick to prep and a great way to get some vegetables into your kids. This recipe makes 12 servings but can easily be halved.
PREP TIME
30 minutes
COOK TIME
15 minutes
Ingredients
1 1/2 cups uncooked elbow macaroni
3 cups fresh broccoli, cut into florets
2 cups fresh cauliflower, cut into florets
3 large carrots, chopped
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 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
3 cups fresh broccoli, cut into florets
2 cups fresh cauliflower, cut into florets
3 large carrots, chopped
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 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
Directions
Preheat your oven to 350 F.
Bring a large pot of water to a boil, salt and add broccoli, cauliflower and carrots. Cook for 2 minutes, remove vegetables with a slotted spoon and set aside to drain.
In the same water, add pasta and cook to al dente according to package directions. Drain pasta well once cooked.
Meanwhile, in a large saucepan, heat butter over medium-high heat; sauté onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
Add to macaroni and vegetables, stirring to coat; sprinkle with paprika. Add mixture to a glass baking dish. Bake, uncovered, until heated through about 15-20 minutes. Let stand a few minutes before serving.
Bring a large pot of water to a boil, salt and add broccoli, cauliflower and carrots. Cook for 2 minutes, remove vegetables with a slotted spoon and set aside to drain.
In the same water, add pasta and cook to al dente according to package directions. Drain pasta well once cooked.
Meanwhile, in a large saucepan, heat butter over medium-high heat; sauté onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
Add to macaroni and vegetables, stirring to coat; sprinkle with paprika. Add mixture to a glass baking dish. Bake, uncovered, until heated through about 15-20 minutes. Let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Southwest Breakfast Egg Muffins
Grilled Mushroom Tacos with Quick Pickled Onions
Guatemalan Tostadas
