Save to Pinterest The smell of bubbling cheese sauce takes me back to rainy Sunday afternoons when my youngest would drag a chair to the counter to help stir. We started adding vegetables partly for nutrition and partly because something about bright green peas and orange carrots made the whole dish feel more cheerful. Now it is the one dinner everyone actually cheers for when they walk through the door.
Last winter my neighbor dropped by unexpectedly while this was in the oven. She stayed for dinner and has requested the recipe three times since. Something about the combination of sharp cheddar and sweet vegetables just works.
Ingredients
- 300 g (10 oz) elbow macaroni: Elbows hold onto cheese sauce perfectly in every crevice
- 1 cup broccoli florets: Chop them small so they soften nicely while cooking with the pasta
- 1 cup carrots, diced: These add sweetness and color that balance the rich cheese sauce
- 1 cup frozen peas: Frozen peas work perfectly here and need no prep
- 2 tbsp unsalted butter: The foundation of your roux and base flavor
- 2 tbsp all-purpose flour: This thickens the sauce into something velvety
- 2 cups whole milk: Whole milk creates the creamiest results
- 1 cup sharp cheddar cheese, shredded: Buy blocks and shred yourself for better melting
- 1/2 cup mozzarella cheese, shredded: This adds the beautiful cheese pull
- 1/4 cup Parmesan cheese, grated: Parmesan brings a salty depth that rounds out the sauce
- 1/2 tsp mustard powder: The secret ingredient that makes cheese taste more cheesy
- 1/4 tsp garlic powder: A subtle background note that keeps things interesting
- Salt and black pepper: Taste and adjust because cheese brands vary in saltiness
- 1/2 cup panko breadcrumbs: Optional but worth it for that crunchy golden top
- 1 tbsp melted butter: Toss this with panko for the perfect crispy topping
Instructions
- Get your oven ready:
- Preheat oven to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray.
- Cook pasta and vegetables together:
- Boil salted water and cook macaroni for 1 minute less than package directions, adding broccoli and carrots in the last 3 minutes and peas in the final minute before draining.
- Build your roux:
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute while stirring constantly.
- Make the cheese sauce:
- Gradually whisk in milk and stir for 4 to 5 minutes until thickened, then remove from heat before stirring in all three cheeses and seasonings until smooth.
- Combine everything:
- Mix the drained pasta and vegetables with the cheese sauce, transfer to your prepared baking dish, and top with buttered panko if using.
- Bake until golden:
- Bake for 20 to 25 minutes until bubbling and golden on top, then let cool for a few minutes before serving.
Save to Pinterest This recipe has saved me on countless busy weeknights when everyone is hungry but I still want to serve something nourishing. My daughter actually asks for seconds.
Making It Your Own
Swap in whatever vegetables your family enjoys most. Spinach, bell peppers, or even corn work beautifully. The cheese sauce is forgiving and adaptable to whatever you have on hand.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. Roasted tomatoes on the side add a bright acidic note that balances the creamy cheese.
Storage and Reheating
This keeps well in the refrigerator for up to 4 days. Reheat with a splash of milk to bring back the creamy consistency.
- Freeze individual portions for easy lunches
- Add fresh herbs before serving to brighten flavors
- Cover with foil while reheating to prevent drying
Save to Pinterest There is something deeply satisfying about watching people enjoy a meal that is both comforting and packed with vegetables. This recipe hits that sweet spot every time.
Recipe Questions & Answers
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh vegetables work wonderfully. Use fresh peas in the same quantity, and they'll cook in the final minute of pasta boiling. Fresh broccoli and carrots may take slightly longer to soften, so consider blanching them briefly before combining with the pasta and sauce.
- → What's the best way to prevent a lumpy cheese sauce?
Whisk constantly when adding milk to the roux, incorporating gradually rather than all at once. Keep heat at medium to avoid scorching. For extra smoothness, warm the milk before whisking it in, which helps it incorporate more evenly with the roux.
- → Can I make this ahead and reheat it?
Absolutely. Prepare the complete dish in the baking pan, cover with foil, and refrigerate up to 24 hours. Bake covered at 180°C for 30-35 minutes until heated through, then uncover and bake 5-10 minutes more to develop the golden top.
- → How do I make this gluten-free?
Substitute gluten-free pasta and use cornstarch or a gluten-free flour blend in equal proportion to the all-purpose flour for the roux. Everything else remains the same. Check that your panko breadcrumbs and mustard powder are certified gluten-free if needed.
- → What vegetables pair well as substitutions?
Bell peppers, spinach, green beans, corn, and asparagus all work beautifully. For heartier vegetables like cauliflower or Brussels sprouts, chop them small and blanch briefly before adding to ensure they're tender. Leafy greens like spinach can be stirred in raw during the final mixing.
- → Why does the sauce break or separate when baking?
Overheating can cause separation. Use moderate oven temperature and avoid baking longer than necessary. If making ahead, slightly undercook in the oven initially, then finish reheating gently. Ensure all cheese is fully melted before transferring to the baking dish.