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Veggie-Packed Macaroni + Cheese

A toddler-friendly macaroni and cheese loaded with carrots, peas, and broccoli. The veggies are cooked right in the pasta water, then tossed with a homemade cheddar sauce and baked until golden and bubbly.
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Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups uncooked elbow macaroni or other short pasta
  • 1 cup diced carrots from about 4 medium peeled carrots
  • 3 cups broccoli florets from one small head of broccoli
  • 1 cup frozen peas
  • 4 tablespoons unsalted butter
  • 1 small onion finely diced
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chicken broth or vegetable broth
  • 2 cups shredded cheddar cheese
  • kosher salt and black pepper
  • 1/4 cup Italian-seasoned bread crumbs*

Method
 

  1. Preheat the oven to 350 degrees F. Butter a 9×13 baking dish (or lightly spray with cooking spray).
  2. Bring a large pot of salted water to a boil. When it’s boiling, add in the pasta and diced carrots, and set your timer to however long it takes to cook your pasta al dente. For me, that was 8 minutes. Cook, stirring occasionally, until your timer has FOUR MINUTES left.
  3. Add in the broccoli. Continue cooking, stirring occasionally, until the pasta is al dente.
  4. Remove from heat, add in the peas, stir, and reserve 1/3 cup of the cooking liquid. Then, drain the pasta/carrot/broccoli/pea mixture + set aside.
  5. Meanwhile, make the cheese sauce. Melt butter in medium saucepan over medium heat, then add in the diced onions. Cook until onions are soft and translucent, about 5-7 minutes.
  6. Stir in the flour + cook, stirring frequently, for 3 minutes.
  7. Whisk in the milk and broth. Bring to a boil, whisking constantly, then reduce heat + simmer for 3 minutes, until the sauce is thickened.
  8. Remove from heat, and stir in the cheddar, 1 teaspoon salt + 1/2 teaspoon pepper. Stir until smooth.
  9. In a large bowl, stir together cooked macaroni/veggies, reserved cooking liquid, + the cheese sauce. Transfer to the prepared 9×13 baking dish.
  10. Top evenly with the bread crumbs. Bake at 350 degrees F for about 20 minutes, until the mac + cheese is hot + bubbling, and the bread crumbs are golden brown.