Go Back

Veggie Mac And Cheese

Veggie mac and cheese with a creamy cheddar-gruyère sauce and a golden panko topping. Tender broccoli, peas, roasted red peppers, and spinach are folded in before baking until bubbling at the edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Elbow pasta or shells
  • 1 lb elbow pasta or shells
Broccoli florets
  • 2 cup broccoli florets, blanched
Frozen peas
  • 1 cup frozen peas
Roasted red peppers
  • 1 cup roasted red peppers, diced
Baby spinach
  • 1 cup baby spinach
Sharp cheddar
  • 3 cup sharp cheddar, shredded
Gruyere
  • 1 cup Gruyere, shredded
Whole milk
  • 2 cup whole milk
Heavy cream
  • 1 cup heavy cream
Unsalted butter
  • 4 tbsp unsalted butter
All-purpose flour
  • 3 tbsp all-purpose flour
Dijon mustard
  • 1 tsp Dijon mustard
Smoked paprika
  • 0.5 tsp smoked paprika
Panko topping
  • 1 cup panko
  • 2 tbsp butter
  • 0.25 cup parmesan
Salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and grease a 9x13 dish. Grease thoroughly so the topping releases without sticking.
  2. Cook the pasta until tender, then drain. Keep it hot so it blends smoothly with the cheese sauce.
Make the cheese sauce
  1. Melt the butter and whisk in the flour, then cook for 1 minute. The mixture should look lightly foamy and smooth.
  2. Gradually add the milk and cream, then simmer until thick. The sauce should coat the back of a spoon.
  3. Stir in both cheeses, Dijon mustard, and smoked paprika. Keep stirring until fully melted and glossy.
  4. Fold in the pasta, broccoli, peas, roasted peppers, and spinach, then season with salt and pepper. Mix until everything is evenly coated.
Bake
  1. Transfer the mixture to the prepared dish. Spread it evenly so it bakes uniformly.
  2. Mix the panko topping with butter and parmesan, then scatter over the top. Aim for an even layer to create a crisp crust.
  3. Bake for 25-30 minutes at 375F until golden. Look for bubbling at the edges and a browned crumb topping.

Notes

For a thicker, sliceable casserole, let the baked dish rest 10 minutes after removing from the oven. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 325F oven until warmed through. Freezing is possible for up to 2 months, though the vegetables may soften further after thawing. For a lighter option, use half-and-half in place of the heavy cream and reduce the overall cheese slightly.