Description
A creamy and cheesy dish packed full of colorful veggies, making it a hit with the whole family.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups broccoli florets
- 1 cup diced bell peppers
- 1 cup shredded carrots
- 2 cups shredded cheddar cheese
- 1 cup milk (can use almond or oat milk)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (gluten-free option available)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions.
- Blanch the broccoli in boiling water for 2-3 minutes, then set aside.
- Melt butter in a large pot over medium heat, add flour, and stir to create a roux.
- Whisk in milk gradually until the sauce thickens, 3-5 minutes.
- Reduce heat to low and stir in shredded cheddar until melted.
- Add blanched broccoli, bell peppers, and carrots to the cheese sauce, then season with garlic powder, salt, and pepper.
- Combine the cooked macaroni with the cheesy vegetable mixture and fold together.
- For a baked version, transfer to a baking dish, sprinkle extra cheese or breadcrumbs on top, and bake at 350°F for 20-25 minutes.
Notes
Feel free to adjust the vegetables based on your preference. For added protein, consider including cooked chicken or beans.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg