Veggie Macaroni
A casual vegetable mac and cheese — pasta with bell peppers, peas, corn, and a cheesy sauce. Kid-friendly, fast, and a way to sneak vegetables into a meal even picky eaters will eat. The trick is sautéing the vegetables for flavor before adding them to the pasta.
Prep Time
15 min
Cook Time
18 min
Servings
6
Calories
381 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Macaroni1 ½
- Carrot1 ½ medium
- Bell Pepper1 ½
- Onion1 ½ medium
- Cheese1 ½ cup
- Olive Oil3 tbsp
- Garlic4 ½ cloves
- Parmesan Cheese¾ cup
- Basil1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Macaroni1.5
- Carrot1.5 medium
- Bell Pepper1.5
- Onion1.5 medium
- Cheese1.5 cup
- Olive Oil3 tbsp
- Garlic4.5 cloves
- Parmesan Cheese0.75 cup
- Basil1.5
Instructions
- 1
Bring a large pot of salted water to a boil. Cook 12 oz of macaroni or small pasta shape according to package directions. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, heat 2 tablespoons of butter in a skillet. Add 1 diced bell pepper and 1 diced carrot. Sauté 5 minutes until tender. Add ½ cup frozen peas, ½ cup frozen corn, and 1 minced garlic clove. Cook 2 more minutes.
- 3
Make the cheese sauce: in the same pot you cooked the pasta (now empty and dry), melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook 1 minute, whisking constantly — this is your roux.
- 4
Gradually whisk in 2 cups of milk, whisking constantly to prevent lumps. Bring to a simmer and cook 3-4 minutes until thickened to coat the back of a spoon.
- 5
Off heat, whisk in 2 cups of shredded sharp cheddar, ½ teaspoon mustard powder, 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of nutmeg. Whisk until smooth.
- 6
Add the drained pasta and the cooked vegetables to the cheese sauce. Toss to coat. If too thick, splash in pasta water to loosen. Serve immediately, optionally topped with breadcrumbs toasted in butter.
Watch how to make Veggie Macaroni
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💡 Expert Tips
- 1.Sauté the vegetables first. Raw vegetables added to mac and cheese steam and stay flavorless. Sautéed first, they develop sweetness and depth.
- 2.Make the roux properly. The 1-minute whisk after adding flour cooks out the raw flour taste. Skipping this gives the sauce a chalky, pasty flavor.
- 3.Off-heat for the cheese. Boiling cheese sauce splits the proteins and you get grainy, oily sauce. Always off the heat for cheese.
- 4.Sharp cheddar over mild. Mild cheddar disappears. Sharp cheddar gives noticeable flavor that stands up to the vegetables.
🔬 Why It Works
Adding vegetables to mac and cheese works when the vegetables are pre-cooked (so they have flavor and the right texture) and the cheese sauce is rich enough to bind everything together. The roux-based sauce (flour + butter + milk + cheese) is the classic French béchamel, which produces a smooth velvety cheese sauce that coats every noodle. The starch in pasta water helps the sauce cling. Sharp cheddar provides the assertive flavor that stands up to multiple vegetables without disappearing.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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