Description
A healthy twist on classic mac and cheese, loaded with veggies for added nutrition.
Ingredients
Scale
- 12 oz elbow macaroni
- 3 cups shredded cheddar cheese
- 2 cups milk
- 2 cups broccoli florets
- 1 cup diced carrots
- 3 tbsp butter
- 3 tbsp flour
- ½ cup breadcrumbs
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp parsley, chopped (for garnish)
Instructions
- Cook macaroni according to package directions; drain and set aside.
- Steam broccoli and carrots until just tender.
- In a saucepan, melt butter, whisk in flour, then gradually add milk to make a smooth sauce.
- Stir in cheddar, garlic powder, salt, and pepper until melted and creamy.
- Combine pasta, veggies, and cheese sauce in a baking dish.
- Sprinkle breadcrumbs on top and bake for 20–25 minutes until golden.
- Garnish with parsley before serving.
Notes
- For a spicier kick, add red pepper flakes to the cheese sauce.
- Feel free to substitute other vegetables like spinach or bell peppers.
- Can be made ahead and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg