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- 2 cups elbow macaroni - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup broccoli florets - 1 cup spinach, chopped - 1 cup cherry tomatoes, halved - 2 cups shredded cheddar cheese - 1 cup milk (or plant-based milk) - 2 tablespoons flour - 1 teaspoon mustard powder - Salt and pepper to taste - 1/2 cup breadcrumbs (for topping) - Fresh parsley, chopped (for garnish) When you want to make veggie loaded mac and cheese, gather your ingredients first. Start with the pasta. Elbow macaroni is the classic choice. It hugs the cheese sauce well. Next, chop one small onion and mince two cloves of garlic. These two add great flavor. For your veggies, grab a cup of broccoli florets. Chop one cup of spinach, and halve one cup of cherry tomatoes. These add color, taste, and nutrients. Now, for the creamy sauce. You need two cups of shredded cheddar cheese. Using milk or plant-based milk helps to create that silky texture. You also need two tablespoons of flour to thicken your sauce. One teaspoon of mustard powder adds a nice kick, while salt and pepper balance the taste. If you want a crunchy topping, have half a cup of breadcrumbs ready. Fresh parsley can add a lovely touch as a garnish. With these ingredients, you can make a rich and tasty dish that everyone will love. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni. Cook it according to the package directions until it's al dente, which usually takes about 8-10 minutes. After cooking, drain the macaroni and set it aside. This keeps the pasta from getting mushy later. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add 1 small onion, finely chopped, and 2 cloves of minced garlic. Sauté them for about 2-3 minutes until they soften and smell great. This step builds a strong flavor base for the dish. Now it’s time to add the veggies! Stir in 1 cup of broccoli florets. Cook for 3-4 minutes until they turn bright green. Next, add 1 cup of chopped spinach and 1 cup of halved cherry tomatoes. Cook until the spinach is wilted, about 2 minutes. Remove the skillet from the heat, and set it aside. This mix adds color and nutrition to your mac and cheese. In a separate saucepan, whisk together 1 cup of milk and 2 tablespoons of flour over medium heat. Keep stirring until the mixture thickens, which takes around 3 minutes. Lower the heat and mix in 1 teaspoon of mustard powder, salt, and pepper to taste. Gradually add 2 cups of shredded cheddar cheese. Stir until the cheese melts and becomes smooth. This sauce is creamy and full of flavor. Now, it’s time to combine everything! Add the drained macaroni and sautéed vegetables to the cheese sauce. Stir everything together until well mixed and heated through. This step ensures that each bite is packed with flavor and texture. If you want a crispy topping, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Sprinkle 1/2 cup of breadcrumbs on top. Bake for 15-20 minutes until the top is golden and crispy. This adds a delightful crunch to your creamy dish. For the best flavor and melt, I suggest using sharp cheddar cheese. It adds a nice kick. You can also mix in some mozzarella for extra creaminess. Gouda is another great choice for a rich taste. These cheeses melt well and blend smoothly, creating that perfect creamy texture. If you want to change up the veggies, you have many options. Cauliflower works well if you chop it small. Bell peppers add a sweet crunch. Zucchini is another tasty choice that softens nicely. Even peas can add a pop of color and flavor. Feel free to mix and match based on what you like. To make this dish healthier, use whole grain pasta. It has more fiber and nutrients. You can also reduce the cheese by mixing in some Greek yogurt, which adds creaminess. Try using low-fat milk instead of whole milk for fewer calories. Lastly, add more veggies to boost vitamins and minerals. This way, you get a tasty meal that's better for you. Pro Tips Cook Pasta Al Dente: Make sure to cook the elbow macaroni until just al dente. This will prevent it from becoming mushy when mixed with the cheese sauce. Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also provide essential nutrients. Feel free to mix in your favorites! Cheese Variations: Experiment with different cheeses like gouda or mozzarella for a unique twist on the classic mac and cheese flavor. Crispy Topping Options: Consider adding crushed crackers or panko breadcrumbs mixed with melted butter for a deliciously crispy topping. {{image_2}} You can change up the cheese for fun flavors. Mixing cheddar with mozzarella gives a creamy, stretchy texture. It melts well and adds richness. Gouda offers a smoky taste that makes the dish unique. You can even blend all three for a cheese lover’s dream! Want to make it heartier? Add proteins like chicken or tofu. Chicken adds a savory bite that pairs well with the cheese. Tofu is great for a plant-based twist, soaking up flavors while keeping it light. You can also use beans for a protein boost and extra fiber. Spice it up with herbs and sauces. Fresh basil or thyme adds a nice touch. You could also sprinkle some chili flakes for heat. If you like a tangy kick, try a dash of hot sauce. Mixing in different sauces can change the whole dish, making it exciting every time! To keep your veggie loaded mac and cheese fresh, place it in an airtight container. Let it cool before sealing to avoid steam buildup. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. When reheating, use the oven for the best texture. Preheat it to 350°F (175°C). Place your mac and cheese in a baking dish. Add a splash of milk to keep it creamy. Cover with foil to prevent drying out. Heat for about 20 minutes, or until warm. Stir halfway through for even heating. To freeze, let the mac and cheese cool completely. Portion it into freezer-safe containers. You can also use plastic wrap to cover the dish tightly. It will stay fresh for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above. Enjoy your creamy dish anytime! Veggie Loaded Mac and Cheese lasts about 3 to 5 days in the fridge. To store it, let the dish cool completely. Then, transfer it to an airtight container. This keeps it fresh and safe to eat. For best taste, reheat only the portion you plan to eat. Yes, you can use gluten-free pasta! Many brands offer gluten-free elbow macaroni. These options often include rice, corn, or lentil pasta. They cook differently, so check the package for timing. Gluten-free pasta can have a different texture, but it tastes great in this dish. You can substitute cheddar cheese with mozzarella, gouda, or vegan cheese. Each option gives a unique taste. Mozzarella offers a mild flavor and great melt. Gouda adds a rich, smoky taste. Vegan cheese can also work, but check the label for melting quality. To make this recipe vegan, use plant-based milk like almond or oat milk. Choose a vegan cheese that melts well. You can also add nutritional yeast for a cheesy flavor without dairy. Make sure your pasta is egg-free. This way, you create a creamy, plant-based dish! This blog post covered a tasty Veggie Loaded Mac and Cheese. We discussed key ingredients like pasta, vegetables, and cheese. You learned step-by-step cooking instructions and helpful tips. I included ways to make it healthier and variations to try. Remember, cooking is fun! Feel free to experiment with flavors and ingredients. Enjoy making this dish your own. Happy cooking!

Veggie Loaded Mac and Cheese

A creamy and cheesy pasta dish loaded with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 cup spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded cheddar cheese
  • 1 cup milk (or plant-based milk)
  • 2 tablespoons flour
  • 1 teaspoon mustard powder
  • Salt and pepper to taste
  • 0.5 cup breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot of salted boiling water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 2-3 minutes.
  • Stir in the broccoli florets and cook for another 3-4 minutes. Then add the chopped spinach and halved cherry tomatoes, and cook until the spinach is wilted, about 2 minutes. Remove the skillet from heat and set aside.
  • In a saucepan, whisk together the milk and flour over medium heat. Stir continuously until the mixture thickens slightly, about 3 minutes. Lower the heat and mix in the mustard powder, salt, and pepper. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
  • Add the drained macaroni and sautéed vegetables to the cheese sauce. Stir everything together until well combined and heated through.
  • If you’d like a crispy topping, preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Sprinkle breadcrumbs on top and bake for about 15-20 minutes, or until the top is golden and crispy.
  • Once cooked, remove from the oven and garnish with freshly chopped parsley. Serve hot.

Notes

Add more vegetables as desired; use gluten-free pasta for a gluten-free option.
Keyword mac and cheese, pasta, vegetarian