Description
A comforting and creamy mac and cheese dish packed with colorful vegetables, perfect for every occasion.
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
- In a large pot, melt the butter 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 to remove any lumps.
- Add the macaroni, mixed vegetables, garlic powder, onion powder, salt, black pepper, and paprika to the pot. Stir everything together.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 10-12 minutes, or until the pasta is al dente and the sauce thickens.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Garnish with fresh parsley if desired, and serve hot.
Notes
For extra flavor, feel free to experiment with different cheeses or add cooked proteins such as chicken or beans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: 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