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Macaroni And Cheese With Vegetables

Macaroni and Cheese With Vegetables recipe image
This comforting Macaroni and Cheese with Vegetables is a hearty, home-style meal that balances the richness of a creamy cheese sauce with the freshness of garden vegetables. The base features tender bow-tie pasta tossed in a velvety sauce made from melted cheddar and Parmesan, enriched with milk and vegetable stock. Broccoli florets, sliced mushrooms, and sweet red peppers add vibrant color, texture, and a nutritious crunch. Seasoned with aromatic basil, paprika, and black pepper, this dish offers a robust Italian-inspired flavor profile. It is an ideal choice for busy weeknights or family dinners, offering a satisfying vegetarian option that feels indulgent yet wholesome.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 887.8
Dietary: Vegetarian
Description
This comforting Macaroni and Cheese with Vegetables is a hearty, home-style meal that balances the richness of a creamy cheese sauce with the freshness of garden vegetables. The base features tender bow-tie pasta tossed in a velvety sauce made from melted cheddar and Parmesan, enriched with milk and vegetable stock. Broccoli florets, sliced mushrooms, and sweet red peppers add vibrant color, texture, and a nutritious crunch. Seasoned with aromatic basil, paprika, and black pepper, this dish offers a robust Italian-inspired flavor profile. It is an ideal choice for busy weeknights or family dinners, offering a satisfying vegetarian option that feels indulgent yet wholesome.
Ingredients
  • Pasta (bow-ties or ribbed)
  • Margarine, divided
  • Unbleached Flour
  • Vegetable stock
  • Milk
  • Grated Cheddar cheese
  • Grated Parmesan cheese
  • Salt
  • Basil
  • Paprika
  • Black Pepper
  • Broccoli florets
  • Sweet red pepper, chopped
  • Sliced Mushrooms (3 oz)
  • Scallions, sliced
  • Chopped fresh parsley
Directions
  1. 1
    Bring a large pot of salted water to a boil; cook pasta until al dente according to package directions.
  2. 2
    While pasta cooks, melt 2 teaspoons of margarine in a medium saucepan over medium heat.
  3. 3
    Remove the saucepan from heat; add flour and stir until blended into a smooth paste.
  4. 4
    Whisk in vegetable stock and milk, stirring constantly over medium heat until the mixture comes to a boil and thickens.
  5. 5
    Reduce heat to low; stir in cheddar and Parmesan cheeses, basil, paprika, and black pepper.
  6. 6
    Continue stirring until the cheese is completely melted and the sauce is smooth.
  7. 7
    Remove the cheese sauce from heat and set aside.
  8. 8
    In a large skillet, melt the remaining 1 teaspoon of margarine over medium heat.
  9. 9
    Add broccoli florets, chopped red pepper, sliced mushrooms, and salt.
  10. 10
    Cook vegetables, stirring constantly, for about 5 minutes until tender-crisp.
  11. 11
    Reduce heat to low to keep vegetables warm while finishing the pasta.
  12. 12
    Drain the cooked pasta well.
  13. 13
    Toss the drained pasta with the cooked vegetables.
  14. 14
    Stir the cheese sauce into the pasta and vegetable mixture until evenly coated.
  15. 15
    Garnish with sliced scallions and chopped fresh parsley before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 887.8kcal
% Daily Value *
Total Fat 54.6g84%
Saturated Fat 17.8g89%
Cholesterol 56.4mg19%
Sodium 751.6mg32%
Total Carbohydrate 67.4g23%
Dietary Fiber 8.2g33%
Sugars 8.0g
Protein 35.3g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/macaroni-and-cheese-with-vegetables/