Macaroni And Cheese With Vegetables
A creamy macaroni and cheese loaded with vegetables like broccoli, peppers, and mushrooms, perfect for comforting family dinners or a nutritious weeknight meal.
Ingredients
- 1/2 lb. macaroni ⓘ
- salt ⓘ
- 3 Tbsp. margarine, divided ⓘ
- 1 Tbsp. flour ⓘ
- 1/2 c. vegetable stock or water ⓘ
- 3/4 c. milk ⓘ
- 1/2 c. grated Cheddar cheese
- 1/2 c. grated Parmesan cheese ⓘ
- 1 Tbsp. fresh parsley, chopped
- 1 tsp. dried basil ⓘ
- 1/4 tsp. paprika ⓘ
- 1/4 tsp. black pepper ⓘ
- 2 c. broccoli florets ⓘ
- 1 small red bell pepper, chopped ⓘ
- 1 c. sliced mushrooms ⓘ
- 2 green onions, sliced ⓘ
Instructions
- Cook macaroni according to directions for about 10 minutes. Drain well and set aside.
- Melt 2 tablespoons margarine in a medium saucepan over medium heat.
- Remove the pan from the heat; stir in the flour until well blended.
- Stir in the vegetable stock or water and milk; place the pan back over medium heat.
- Stir the mixture until it comes to a boil and thickens. Reduce heat to low.
- Stir in the cheeses, parsley, basil, paprika, and black pepper. Continue stirring until cheese is melted and sauce is smooth.
- Remove from heat; set aside.
- In a skillet over medium heat, melt the remaining margarine.
- Stir in broccoli florets, chopped red bell pepper, sliced mushrooms, and sliced green onions.
- Cook, stirring frequently, until vegetables are tender and soft.
- Add the cooked macaroni to the skillet with the vegetables and pour the cheese sauce over.
- Toss everything together until well combined and heated through.
- Serve hot.
Tips & Substitutions
For added flavor, consider substituting half of the Cheddar cheese with Gouda or Gruyère. If you're looking to lighten up the dish, use low-fat milk and margarine. You can also add a pinch of cayenne pepper for some heat. For a crunchier texture, top the macaroni with breadcrumbs before baking it in the oven for a few minutes.
Serving Suggestions
This macaroni and cheese pairs beautifully with a simple side salad or steamed vegetables for a complete meal. For a heartier option, serve alongside grilled chicken or shrimp. Consider topping with extra fresh parsley for a pop of color and freshness. For dessert, serve with Walnut Crunch Pumpkin Pie for a delightful finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the macaroni and cheese before microwaving to help restore creaminess. Stir well and heat in short intervals, stirring in between to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni And Cheese With Vegetables contains roughly 620 calories, with 31g protein, 88g carbohydrates, and 25g fat. It is an excellent source of vitamin A (204% of the Daily Value), vitamin C (178% of the Daily Value), and dietary fiber (100% of the Daily Value). Note that it is relatively high in sodium, at 2511mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can prepare the macaroni and cheese ahead of time. Simply follow the recipe and store it before baking. When ready to serve, reheat in the oven until bubbly, or microwave portions as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).