Creamy Baked Veggie Mac and Cheese (Make Ahead)

A casserole dish filled with Veggie Mac and Cheese—baked penne pasta, broccoli, peas, shredded carrots, and melted cheese—topped with fresh parsley on a marble surface. A serving spoon is scooping out a portion.

Creamy Baked Veggie Mac and Cheese (Make Ahead)

People go crazy over this creamy baked veggie mac and cheese. Broccoli, grated carrots, and sweet peas are folded into a sharp cheddar sauce. It feeds a crowd, and you can make it a day ahead. That makes it my kind of weeknight meal and holiday side.

Course Main Course

Cuisine American

Keyword baked mac and cheese with vegetables, vegetable mac and cheese, veggie mac and cheese

Prep Time 20

Cook Time 37

Total Time 57

Servings

Calories 474kcal

Author Wendy Polisi

Equipment

Ingredients

Pasta and Veggies

16 ounces penne gluten-free if necessary
1 head broccoli chopped into bite-sized floret
1 ½ cups English peas shelled; or frozen
2 large carrots grated (or 3 medium sized)

Cheese Sauce

2 tablespoons butter
2 tablespoons all-purpose flour gluten-free if necessary
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

US Customary - Metric

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.
Add milk and cook until slightly thickened and it coats the back of a spoon, about 8 minutes, stirring often. Reduce heat to low, then 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 until bubbling at the edges and the cheese on top is melted

Nutrition