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Macaroni & Cheese W/ Vegetables

Macaroni & Cheese W/ Vegetables recipe image
This comforting Macaroni and Cheese with Vegetables transforms a classic comfort food into a hearty, nutritious meal. Bow-tie pasta is tossed in a velvety homemade cheese sauce made with sharp cheddar and nutty Parmesan, enriched with milk and vegetable stock for depth. The dish is loaded with fresh broccoli florets, sliced mushrooms, and sweet red peppers, providing a satisfying crunch and vibrant color that contrasts beautifully with the smooth cheese. It's an ideal weeknight dinner that feels special enough for family gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 943.5
Dietary: Vegetarian
Description
This comforting Macaroni and Cheese with Vegetables transforms a classic comfort food into a hearty, nutritious meal. Bow-tie pasta is tossed in a velvety homemade cheese sauce made with sharp cheddar and nutty Parmesan, enriched with milk and vegetable stock for depth. The dish is loaded with fresh broccoli florets, sliced mushrooms, and sweet red peppers, providing a satisfying crunch and vibrant color that contrasts beautifully with the smooth cheese. It's an ideal weeknight dinner that feels special enough for family gatherings.
Ingredients
  • 8 ounce Pasta (bow-ties or ribbed)
  • 1 tablespoon Unbleached Flour
  • 3/4 cup Milk
  • 1/2 cup Grated Cheddar cheese (2 oz)
  • 1/2 cup Grated Parmesan cheese (2 oz)
  • 1 teaspoon Basil
  • 1/4 teaspoon Black Pepper
  • 1 Med sweet red pepper,chopped
  • 2 Scallions, sliced
  • 3 tablespoon Margarine, divided
  • 1/2 cup Vegetable stock
  • 1 tablespoon Chopped fresh parsley
  • 1/4 teaspoon Paprika
  • 2 cup Broccoli florets
  • 1 cup Sliced Mushrooms (3 oz)
Directions
  1. 1
    Bring a large pot of salted water to a boil; cook pasta according to package directions until al dente. Drain well and set aside.
  2. 2
    While the pasta cooks, melt 2 tablespoons of margarine in a medium saucepan over medium heat.
  3. 3
    Remove the saucepan from heat; add the flour and stir until completely blended and smooth.
  4. 4
    Return to medium heat. Whisk in the vegetable stock and milk, stirring constantly until the mixture comes to a boil and thickens.
  5. 5
    Reduce heat to low. Stir in the cheddar cheese, Parmesan cheese, basil, black pepper, and paprika. Continue stirring until the cheeses are fully melted and the sauce is smooth. Remove from heat and set aside.
  6. 6
    In a large skillet, melt the remaining 1 tablespoon of margarine over medium heat.
  7. 7
    Add the chopped sweet red pepper, broccoli florets, sliced mushrooms, and scallions to the skillet.
  8. 8
    Cook vegetables, stirring constantly, for about 5 minutes, until they are tender-crisp.
  9. 9
    Reduce heat to low. Add the drained pasta to the skillet with the vegetables and toss to combine.
  10. 10
    Pour the prepared cheese sauce over the pasta and vegetable mixture. Stir gently until everything is evenly coated.
  11. 11
    Transfer to serving dishes and garnish with chopped fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 943.5kcal
% Daily Value *
Total Fat 59.8g92%
Saturated Fat 19.4g97%
Cholesterol 56.4mg19%
Sodium 828.5mg35%
Total Carbohydrate 69.4g24%
Dietary Fiber 8.3g34%
Sugars 8.0g
Protein 35.5g71%

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

Keywords: macaroni, cheese, vegetables, pasta, broccoli, mushrooms, cheddar, parmesan, italian, vegetarian, comfort food, dinner, bow-tie, peppers, scallions, easy, family meal, cheesy, savory, weeknight
Read it online: https://www.chefs-mate.com/recipe/macaroni-cheese-w-vegetables/