Description
A creamy and comforting dish that combines macaroni pasta, cheese, and a mix of vegetables for a balanced meal with minimal fuss.
Ingredients
Scale
- 2 cups macaroni pasta
- 4 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup mixed vegetables (broccoli, carrots, red bell pepper), chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the flour and whisk continuously for about 1 minute until it forms a roux.
- Slowly whisk in the vegetable broth and milk, ensuring the sauce is smooth.
- Add the macaroni, mixed vegetables, garlic powder, onion powder, salt, black pepper, and paprika. Stir and bring to a boil.
- Lower the heat and simmer, stirring occasionally for about 10-12 minutes until pasta is al dente and sauce thickens.
- Remove from heat and stir in the shredded cheddar cheese until smooth and creamy.
- Garnish with fresh parsley if desired, and serve hot.
Notes
Don’t overcook the pasta, as it will continue to cook in the sauce. Use fresh vegetables for better flavor and nutrition.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg