Veggie Loaded Mac and Cheese

$- 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 all-purpose flour - 1 teaspoon mustard powder - Salt and pepper to taste - 1/2 cup breadcrumbs (optional, for topping) - Fresh parsley, chopped (for garnish) You can switch out some ingredients to suit your taste. For the elbow macaroni, try penne or shells. If you're out of cheddar, use mozzarella or gouda. For the milk, almond or oat milk works well. You can skip the breadcrumbs if you prefer a lighter dish. Feel free to add or swap vegetables too. Try zucchini, bell peppers, or peas for extra flavor. This veggie loaded mac and cheese is not just tasty; it’s also a good choice. Each serving offers: - Calories: Around 400 - Protein: About 18 grams - Carbohydrates: Roughly 45 grams - Fiber: 4 grams - Fat: 18 grams The veggies add fiber and vitamins, making this meal more balanced. Plus, it’s a fun way to get kids to eat their greens! {{ingredient_image_2}} To start, fill a large pot with salted water. Bring it to a rolling boil. Add 2 cups of elbow macaroni to the pot. Cook the pasta according to the package instructions. Aim for al dente, which means it should be firm but not hard. After cooking, drain the pasta in a colander. Set it aside for later. Now, take a large skillet and add 1 tablespoon of olive oil. Heat it over medium heat. Add the finely chopped onion and minced garlic. Sauté these together for about 2-3 minutes. They should become soft and aromatic. This step adds depth to your dish. Next, it's time to add some color and nutrition. Toss in 1 cup of broccoli florets. Cook them for about 3-4 minutes until they start to soften. After that, add in 1 cup of chopped spinach and 1 cup of halved cherry tomatoes. Stir everything together and cook for about 2 more minutes. The spinach should wilt nicely. Once done, remove the skillet from the heat and set it aside to cool. To make a creamier cheese sauce, start with cold milk. This helps the sauce mix well. Use a whisk to combine the milk and flour in a saucepan. Stir slowly over medium heat. Keep stirring until the sauce thickens. If the sauce seems too thick, add more milk slowly. This keeps it smooth and creamy. Always add cheese gradually, stirring until it melts. Some great vegetables for mac and cheese are: - Broccoli florets - Spinach - Cherry tomatoes - Cauliflower - Zucchini These veggies add flavor and color. You can also try bell peppers or peas. They bring sweetness and crunch. Use fresh or frozen veggies, whichever you like. You can customize this dish in many fun ways. Here are some ideas: - Add Proteins: Try cooked chicken, bacon, or chickpeas for extra protein. - Spice It Up: Add red pepper flakes or hot sauce for heat. - Change the Cheese: Use mozzarella, gouda, or feta for new flavors. - Mix in Grains: Try adding quinoa or brown rice for a hearty twist. Get creative! Each change makes the dish your own. Enjoy experimenting with flavors and textures! Pro Tips Use Fresh Vegetables: Fresh produce enhances the flavor and nutritional value of your mac and cheese. Opt for seasonal vegetables for the best taste. Cheese Choices: Experiment with different types of cheese like Gruyère or Monterey Jack for a unique flavor profile. Mixing cheeses can also create a creamier texture. Make it Creamy: For an extra creamy sauce, consider adding a dollop of cream cheese or sour cream to the cheese sauce mixture. Customize Your Toppings: Get creative with toppings! Try adding crispy bacon, sautéed mushrooms, or a sprinkle of your favorite herbs for added flavor and texture. {{image_4}} You can easily make this dish vegan. Replace cheese with a plant-based cheese. Use almond or oat milk instead of regular milk. You can also add nutritional yeast for a cheesy flavor. This gives you a rich taste without dairy. Don't forget to check the labels on the cheese for dairy. Mixing cheeses can elevate your mac and cheese. Try using mozzarella for stretchiness. Gouda adds a smoky flavor, while pepper jack gives a spicy kick. You can also blend sharp cheddar with cream cheese for creaminess. Each cheese brings a unique taste to your dish. Add spices for extra flavor. A pinch of cayenne can add heat. You can also mix in some paprika for a smoky taste. Fresh herbs like basil or thyme can enhance the flavor, too. Consider adding a splash of lemon juice for brightness. These small tweaks make your dish even more special. To store leftovers, let the mac and cheese cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to press out any excess air before sealing. This helps keep the dish fresh and tasty. If you want to freeze it, follow the same cooling step. Use a freezer-safe container or a resealable bag. Squeeze out the air to prevent freezer burn. Veggie loaded mac and cheese can last about two to three months in the freezer. Label the container with the date so you know when to use it. To reheat, you can use the microwave or the oven. If using the microwave, place a portion in a bowl. Add a splash of milk to keep it creamy. Heat in short bursts, stirring in between. For the oven, preheat to 350°F. Place the mac and cheese in a baking dish and cover it with foil. Bake for about 20 minutes, or until it's heated through. Enjoy your creamy dish again! Yes, you can make this dish ahead of time. Cook the pasta and veggies, then mix everything. Store it in the fridge for up to two days. When ready to eat, reheat it on the stove or in the oven. If you choose the oven, add some extra cheese for a tasty top! You have plenty of options! You can try penne, fusilli, or shells. Each shape gives a new twist to the dish. Use gluten-free pasta if needed. Just make sure to cook it al dente so it holds up well. You can add many veggies to your mac and cheese! Try zucchini, bell peppers, or carrots. Just chop them small and sauté them like the other veggies. You can also use frozen veggies for ease. This adds color, flavor, and nutrition to your meal! This blog post covered how to make great mac and cheese. We talked about the ingredients you need and how to swap them out. I shared steps to cook pasta, sauté aromatics, and add veggies. You also learned tips for a creamier sauce and ways to customize the dish. Lastly, we went through storage tips and answered common questions. Now you have all the tools to create the best mac and cheese for any occasion. Enjoy your cooking, and don’t hesitate to try new flavors and ideas!$

Veggie Loaded Mac and Cheese

A hearty and creamy mac and cheese loaded with nutritious vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

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 all-purpose flour
1 teaspoon mustard powder
to taste salt and pepper
0.5 cup breadcrumbs (optional, for topping)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside in a colander.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing these together until they become soft and aromatic, about 2-3 minutes.
Incorporate the broccoli florets into the skillet, cooking for an additional 3-4 minutes until they begin to soften. Next, add the chopped spinach and halved cherry tomatoes; stir and cook until the spinach is wilted, approximately 2 minutes. Remove the skillet from the heat and set aside to cool slightly.
In a separate saucepan over medium heat, whisk together the milk and flour. Keep stirring continuously until the mixture begins to thicken, which should take about 3 minutes. Once thickened, reduce the heat and mix in the mustard powder, salt, and pepper. Gradually add in the shredded cheddar cheese, stirring until it melts entirely and the sauce is creamy and smooth.
Add the drained macaroni and the sautéed vegetable mixture to the cheese sauce. Gently stir everything together until it's thoroughly combined and heated through.
For a crispy finish, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Evenly sprinkle breadcrumbs over the top. Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden and the top is crispy.
Once baked, remove the dish from the oven and top with freshly chopped parsley for a burst of color and freshness. Serve hot, and enjoy your hearty, veggie-loaded mac and cheese!

Notes

Feel free to customize the vegetables based on your preference.

Keyword comfort food, mac and cheese, vegetarian