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If you're craving comfort food with a healthy twist, this Veggie Mac and Cheese Casserole is your go-to dish. Packed with broccoli, carrots, and peas, it’s a delightful way to sneak in some veggies while indulging in creamy, cheesy goodness. Perfect for a family dinner or a potluck, this recipe is easy to whip up and sure to please everyone at the table. Let's dive into this deliciousness!
The name of the recipe: Veggie Mac and Cheese Casserole Recipe
Ingredients:
- 2 cups elbow macaroni
- 1 cup chopped broccoli florets
- 1 cup sliced carrots
- 1 cup peas
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until the mixture thickens.
- Add shredded cheese, salt, and pepper. Stir until cheese is melted and sauce is smooth.
- Combine cooked macaroni, vegetables, and cheese sauce in a baking dish.
- Bake for 20-25 minutes, until the top is golden and bubbly.
What You Will Need
Read more: Mac and Cheese Casserole Recipe
What you will need to make veggie mac and cheese casserole
Elbow macaroni: Forms the base, providing a chewy texture that pairs perfectly with the creamy cheese sauce and veggies.
Broccoli florets: Adds a nutritious crunch and vibrant color, balancing the richness of the cheese with its fresh flavor.
Sliced carrots: Brings a slight sweetness and bright orange hue, enhancing both taste and visual appeal.
Peas: Offers a pop of green and a subtle sweetness, complementing the other vegetables and cheese.
Shredded cheddar cheese: The star of the dish, delivering a rich, creamy, and tangy flavor that ties everything together.
Butter: Creates the roux for the cheese sauce, adding a smooth, rich base for the dish.
Flour: Thickens the cheese sauce, ensuring it clings to the pasta and vegetables perfectly.
Milk: Provides the liquid base for the cheese sauce, making it creamy and smooth.
Tools and Instruments Required
What tools/instruments will be needed to make Veggie Mac and Cheese Casserole Recipe
- Saucepan: Essential for making the cheese sauce by melting butter, stirring in flour, and gradually whisking in milk.
- Baking dish: Needed to combine and bake the macaroni, vegetables, and cheese sauce until golden and bubbly.
- Whisk: Useful for blending the flour and milk smoothly into the butter, ensuring a lump-free cheese sauce.
- Colander: Drains the cooked macaroni, preventing excess water from making the casserole soggy.
- Oven: Bakes the assembled casserole, giving it a crispy, golden top and ensuring everything is heated through.
Veggie Mac and Cheese Casserole
Ingredients:
Main Ingredients
- 2 cups Elbow macaroni
- 1 cup Broccoli florets chopped
- 1 cup Carrots sliced
- 1 cup Peas
- 2 cups Cheddar cheese shredded
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cups Milk
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until the mixture thickens.
- Add shredded cheese, salt, and pepper. Stir until cheese is melted and sauce is smooth.
- Combine cooked macaroni, vegetables, and cheese sauce in a baking dish.
- Bake for 20-25 minutes, until the top is golden and bubbly.
Notes:
Read more: Pizza Mac and Cheese Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap and then foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cheese sauce can enhance the flavor, giving it a subtle warmth that complements the veggies perfectly.
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