People go crazy over this Veggie Mac and Cheese! The rich and creamy sauce is the perfect balance for broccoli, carrots and baby peas. This recipe is highly adaptable, so feel free to use whatever veggies you have on hand if you feel like switching things up. Sometimes when I'm craving extra cheese, I sprinkle some Parmesan on top.
Like a lot of kids who grew up in the ’70s, I was practically raised on boxed mac and cheese. It wasn’t until adulthood that I tasted homemade mac and cheese—and let me tell you, it was love at first bite.
From there, I created my own version—what my boys now call Mom’s World Famous Mac. But over time, my tastes shifted. I wanted something a little more nourishing without losing that cozy, cheesy magic.
Enter: Ultimate Veggie Mac & Cheese. Still rich and satisfying, but loaded with colorful veggies that make it feel just a bit better.
Serve it with a meaty main, like my Dutch Oven BBQ Brisket, and be prepared for happy smiles at your dinner table.
Craving More Mac and Cheese?
- Old Fashioned Baked Macaroni and Cheese: This comfort food classic is just like grandma used to make.
- Ninja Foodi Mac and Cheese: Your Ninja Foodi pressure cooker makes mac and cheese super quick.
- Crockpot Mac and Cheese: For a hands off option, your slow cooker comes to the rescue.
- Macaroni and Cheese with Buttery Crumbs: A crumb topping adds the perfect texture.
How to Make Veggie Mac and Cheese
#1 Prep: Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with cooking spray. Gather your ingredients and measure.
#2 Cook Pasta and Veggies: Cook pasta according to package directions, adding in the vegetables in the last two minutes. Drain and rinse.
#3 While the Pasta Cooks Make the Sauce: Melt butter in a saucepan over medium heat.
#4 Add Flour: Add flour, and whisk for 2 minutes, until golden brown.
#5 Add Milk: Add in the milk and cook, stirring often, for about 8 minutes, or until slightly thickened.
#6: Add Cheese: Add in all but ½ cup of the cheese, mustard powder, sea salt, pepper, and cayenne pepper. Cook over low until the cheese melts.
#7 Add Pasta: Toss the pasta and veggies with the cheese sauce.
#8 Transfer and Bake: Transfer to a casserole dish. Top with the remaining cheese. Bake for 25 minutes.
Tips to Make This Recipe
- Make sure that your heat is not too high when you add the cheese. This can cause your sauce to break.
- This dish can be prepared up to a day ahead of time and baked when you are ready to serve. Alternatively, you can make this completely ahead of time and reheat. You may wish to add a bit of butter or milk when reheating.
- Leftovers will last in the refrigerator for up to three days. You may freeze this for up to 3 months.
Creamy Baked Veggie Mac and Cheese
Equipment
- Saucepan
- Whisk
Ingredients
- 16 ounces gluten free penne
- 1 head broccoli chopped
- 1 ½ cups English peas shelled
- 2 large carrots grated (or 3 medium sized)
- 2 tablespoons butter
- 2 tablespoons gluten free flour
- 2 cups milk
- 18 ounces cheddar cheese or cheese blend
- 1 teaspoon mustard powder
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with cooking spray.
- Cook pasta according to package directions, adding vegetables in the last two minutes. Drain and rinse with cool water.
- Meanwhile, make sauce by melting butter in a saucepan over medium heat.
- Add flour and whisk for 2 minutes, until golden brown. (Note that some gluten-free flours do in brown well.)
- Add milk and cook until slightly thickened, about 8 minutes, stirring often. Add all but ½ cup cheese, mustard powder, salt, pepper and cayenne.
- Cook over low heat until cheese melts.
- Toss pasta and veggies with cheese sauce and place in a casserole dish. Top with remaining cheese.
- Bake for 25 minutes.
Kristen says
I'd like to try their cheese in a quiche.
Wendy Polisi says
Yes! That would be fabulous!
Janet Picorale says
Can I use frozen peas for this recipe?
Wendy Polisi says
You sure can! I have used frozen peas in this many times.
Wendy Polisi says
It is a cheese blend that is pre-shredded. If your grocery store doesn't carry it, just use your preferred cheese for mac & cheese. (I like extra sharp cheddar.)
MPaula says
I saute some vegetables, especially onions, mushrooms and peppers, and them into the finished mac and cheese. I also add frozen peas when the pasta is almost finished cooking. I don't drink milk so I don't have it in the house. In university, I tried yoghurt, instead. Now I always make it that way.
Jenny says
Great recipe!
Wendy Polisi says
So glad you liked it!
Suzy Kaczmarek says
I always forget there is gluten-free flour to make a roux so I thank you for providing this delicious-looking recipe in a gf format! I'm looking forward to trying it!!!
c says
Do I need to use gluten free, or will it work using reg pasta and flour?
Wendy Polisi says
Regular works just fine!
Renee says
Love this recipe! I’ve made it a couple times now. I also make a little extra sauce to make it extra saucy.
Just wondering, do you think this would freeze?
Wendy Polisi says
Yes, it freezes pretty well - especially if you have extra sauce.
Wendy A says
I’d like to make this with elbow macaroni instead of penne. Any idea how much more elbow to use? They’re smaller than penne.
Wendy Polisi says
Since weight is how we are measuring the pasta, you would use the same - one pound!