Description
A comforting, cheesy baked macaroni and cheese loaded with tender vegetables. This creamy, golden‑topped dish brings together gooey cheese sauce and veggies in a hearty, satisfying one‑dish meal.
Ingredients
- 16 ounces gluten‑free penne (or regular penne)
- 1 head broccoli, chopped into small florets
- 1½ cups English peas (fresh or frozen)
- 2 large carrots, grated
- 2 tablespoons butter
- 2 tablespoons gluten‑free flour (or all‑purpose flour)
- 2 cups milk (whole or 2%)
- 18 ounces cheddar cheese or a cheese blend, shredded (reserve ½ cup for topping)
- 1 teaspoon mustard powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for a little heat)
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 13×9‑inch (or similar) casserole dish.
- Cook the penne pasta according to package instructions. In the last 2 minutes of boiling, add broccoli florets, grated carrots, and peas so they cook together. Drain and rinse with cool water to stop cooking.
- While pasta cooks, make the cheese sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook about 1–2 minutes until the mixture turns slightly golden (this is your roux).
- Slowly pour in the milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens slightly (about 6–8 minutes).
- Reduce heat to low and stir in shredded cheese (leave ½ cup aside for topping), mustard powder, salt, pepper, and cayenne. Stir until the cheese is melted and the sauce is smooth.
- Combine the cooked pasta and veggies with the cheese sauce, mixing thoroughly so everything is coated.
- Pour the mixture into the greased baking dish. Sprinkle the reserved ½ cup cheese over the top.
- Bake uncovered for about 25 minutes, until the top is melted and slightly golden.
- Remove from oven, let rest for a few minutes, then serve warm.
Notes
- You can substitute or add other vegetables like zucchini, cauliflower, mushrooms, or red bell pepper depending on what you have.
- If you’re not gluten‑free, use regular pasta and all‑purpose flour. The result is equally creamy.
- For more texture, sprinkle gluten‑free breadcrumbs or crushed crackers on top before baking.
- To boost protein, stir in cooked shredded chicken, turkey sausage, or crumbled tofu before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Main Dish / Casserole
- Method: Bake / Stove + Oven
- Cuisine: Comfort / American
Nutrition
- Serving Size: 1 of 10
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
