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Vegetable mac and cheese

Vegetable-Loaded Mac and Cheese

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound elbow macaroni
  • 2 cups broccoli florets finely chopped
  • 1 cup cauliflower florets finely chopped
  • 1 cup carrots peeled and finely diced
  • 1/2 cup frozen peas
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp white cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup whole wheat breadcrumbs
  • 1 tablespoon olive oil for roasting

Method
 

  1. Preheat oven to 375°F; grease a 9x13-inch dish. Toss broccoli, cauliflower, and carrots with a drizzle of oil; spread on a baking sheet. Roast 15 minutes until tender.
  2. Cook macaroni according to package until al dente, adding peas in last 2 minutes; drain and set aside.
  3. Melt butter in a large pot over medium; whisk in flour and cook 1-2 minutes until paste forms.
  4. Gradually whisk in milk constantly; cook about 7 minutes until sauce coats a spoon's back.
  5. Remove from heat; stir in cheddar, Monterey Jack, and half the Parmesan until melted and creamy.
  6. Add garlic powder, onion powder, salt, and pepper; fold in roasted vegetables.
  7. Mix sauce with macaroni and peas to coat evenly.
  8. Transfer to dish; top with breadcrumbs mixed with remaining Parmesan.
  9. Bake 25-30 minutes until edges bubble and top is golden brown; rest 5 minutes before serving.