Description
A creamy and cheesy baked pasta dish with vegetables.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups broccoli florets
- 1 cup diced bell pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions, drain, and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux.
- Gradually add milk while stirring until the mixture thickens.
- Add garlic powder, onion powder, salt, and pepper. Stir well.
- Remove from heat and mix in cheddar and mozzarella cheese until melted.
- Add cooked macaroni and vegetables to the cheese sauce. Mix until combined.
- Transfer to a baking dish and bake for 25-30 minutes until bubbly and golden.
Notes
- Feel free to add other vegetables like spinach or zucchini.
- For a crunch, top with breadcrumbs before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Baked Veggie Mac and Cheese, Vegan Mac and Cheese, Vegetarian Pasta