Go Back Email Link
+ servings
Print

Veggie Mac and Cheese

This Ultimate Veggie Mac n Cheese is a delicious way to get your kids eating more vegetables!
Course Main Course
Cuisine American
Keyword cheesy
Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings 10
Calories 474kcal
Author Wendy Polisi

Equipment

  • 13 x 9 Casserole Dish
  • Saucepan
  • Whisk
  • Colander

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 or ghee (grass-fed)
  • 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.

Nutrition

Calories: 474kcal | Carbohydrates: 46g | Protein: 23g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 624mg | Potassium: 506mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3630IU | Vitamin C: 63.8mg | Calcium: 471mg | Iron: 1.8mg