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
Mac and Cheese with Veggies
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
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.
Looking for inspiration? Try these recipes:
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No Mayo Creamy Chicken Salad
No Mayo Creamy Chicken Salad
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