Vegetable Mac and Cheese
Posted Oct 02, 2019, Updated May 06, 2024
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This Vegetable Mac & Cheese recipe is a delicious, easy, weeknight dinner or side dish made in 25 minutes on the stovetop. It’s a great way to add veggies to your kids’ favorite meal!
If you are a parent, you probably make some form of mac and cheese weekly. I know I do, because my kids love it, and making homemade mac and cheese is so easy.
I created this vegetable mac and cheese recipe to add a little nutrient boost to my kids’ favorite dish!
Your whole family will love this easy veggie mac and cheese. Use your favorite pasta and veggies to customize this recipe to suit your family’s tastes.
Vegetable Mac & Cheese: Ingredients
- Elbow macaroni. Use your favorite pasta. I prefer using shapes like wheels, bowties, rotini, etc. because the cheese settles in to every nook and cranny. You can also use gluten-free pasta to make this recipe gluten-free.
- Olive oil. avocado oil or butter are good substitutes.
- Vegetables. Use 2 cups of your favorite veggies. In this particular batch of vegetable macaroni and cheese I used 1 cup broccoli (cut small) and 1 cup shredded zucchini.
- Other ideas: yellow squash, carrots, bell peppers, onions, peas, tomatoes, cauliflower, butternut squash, etc.
- Salted Butter. unsalted butter is a good substitute.
- Flour. use gluten-free all purpose flour to make the recipe gluten-free.
- Garlic Powder. 1 teaspoon minced garlic sautéed with the veggies is a good substitute. Or you can omit the garlic if your kids don’t prefer it.
- Whole Milk. heavy cream, half and half or 2% milk are good substitutes.
- Sour cream. Greek yogurt works well too.
- Cheese. I prefer to use sharp cheddar or a mix of cheddar and gouda (yum). You can use your favorite cheese.
How to Make Vegetable Mac and Cheese
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Cook Macaroni
Start by cooking the macaroni (or the pasta of your choosing). Always add a generous amount of salt to the water used to cook the pasta for the best flavor. When it’s finished, drain but do not rinse the noodles. The cheese adheres to the macaroni better if it is not rinsed.
Sauté Vegetables
While the pasta is cooking, sauté the vegetables in olive oil until they are fully cooked. The amount of time needed will depend on the veggies you choose. This is when the vegetables are cooked, so it’s important to make sure to cook them to your liking!
Make the Cheese Sauce
Once the veggies are cooked (or while they’re cooking) make the cheese sauce. Start by making a roux with the butter and dry ingredients. Then whisk in the milk and sour cream and finally add the cheese.
Assemble the Veggie Mac and Chees
Once the sauce is thick and the noodles and veggies are cooked, it’s time to put it all together. Add the cooked macaroni into the pot with the cheese sauce and stir.
Next, add the cooked vegetables and stir gently until everything is combined!
Serve
Serve the vegetable mac and cheese immediately for the best taste and texture! You can leave the pot covered to keep the veggie mac and cheese warm while you finish preparing the rest of the meal (if serving this as a side dish and not the main event). Here are some dishes that would pair beautifully with this veggie mac and cheese:
- It would make a fantastic side dish to this balsamic pot roast (one of our favorite main dishes)!
- Serve it alongside this avocado chicken salad!
- For a truly kid-friendly dinner, serve it with these healthy Sloppy Joes!
Store/Freeze
Store any leftover veggie mac and cheese in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months
Reheat
Place the mac and cheese in a microwave-safe dish, cover, and warm for 30-60 seconds, or until it’s heated through. You may need to add a splash of milk to restore the original creaminess, because the cheese sauce will continue to soak into the macaroni as it cools!
If reheating from frozen, let thaw in the refrigerator or at room temperature before reheating.
Vegetable Mac and Cheese Recipe FAQs
I enjoy eating this recipe with a big salad – like this burrata salad or kale salad.
My favorite is a blend of extra sharp cheddar and gouda. Other options include, but are not limited to Gruyère, cream cheese, pepper jack, Colby jack, etc.
You could add some protein by tossing in some grilled chicken, pot roast, BBQ chicken, crumbled bacon, or even hot dogs.
This Easy homemade mac and cheese is ready in 15 minutes!
Try making baked mac and cheese it is so good!
Try these baked mac and cheese cups!
I make this butternut squash mac and cheese all year round with frozen butternut squash!
For a low-carb version, try this spaghetti squash mac and cheese!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Vegetable Mac and Cheese Recipe
Ingredients
Macaroni
- 8 ounces elbow macaroni, uncooked ( 1 ¾ cups – (regular, whole wheat, chickpea, etc.)
- salted water
Cheese Sauce:
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- ¼ teaspoon sea salt (or more to taste)
- ¼ teaspoon garlic powder
- 1 cup whole milk
- ¼ cup sour cream (or greek yogurt)
- 8 ounces Cheddar Cheese (2 cups, shredded)
Instructions
Cook the Macaroni
- Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles.
- Drain, do not rinse, and set aside.
Sauté Vegetables
- While macaroni is cooking, add 1 Tablespoon olive oil and diced/shredded veggies to a medium sauté pan and sprinkle with salt.
- Cook over medium heat, stirring occasionally, for 5-7 minutes until the veggies are soft but slightly firm.
- Remove from heat and set aside.
Make the Cheese Sauce
- Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter.
- When butter is melted, add flour mixture and whisk to combine.
- Cook for 1 minute until mixture is slightly brown.
- Add 1 cup milk and whisk until the mixture is smooth.
- Add sour cream (or Greek yogurand whisk until smooth.
- Cook on medium-high heat until the mixture is thickened (about 3 minutes), stirring occasionally. Do not let it boil.
- Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Assemble & Serve
- Add cooked elbow macaroni to the pot of cheese sauce and stir until the sauce is evenly distributed.
- Add sautéed veggies and stir. Serve warm.
Video
Notes
- Elbow macaroni. Use your favorite pasta. I prefer using shapes like wheels, bowties, rotini, etc. because the cheese settles in to every nook and cranny. You can also use gluten-free pasta to make this recipe gluten-free.
- Olive oil. avocado oil or butter are good substitutes.
- Vegetables. Use 2 cups of your favorite veggies. In this particular batch of vegetable macaroni and cheese I used 1 cup broccoli (cut small) and 1 cup shredded zucchini.
- Other ideas: yellow squash, carrots, bell peppers, onions, peas, tomatoes, cauliflower, butternut squash, etc.
- Salted Butter. unsalted butter is a good substitute.
- Flour. use gluten-free all purpose flour to make the recipe gluten-free.
- Garlic Powder. 1 teaspoon minced garlic sautéed with the veggies is a good substitute. Or you can omit the garlic if your kids don’t prefer it.
- Whole Milk. heavy cream, half and half or 2% milk are good substitutes.
- Sour cream. Greek yogurt works well too.
- Cheese. I prefer to use sharp cheddar or a mix of cheddar and gouda (yum). You can use your favorite cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so delicious, definitely a keeper. I used small shell pasta, zucchini and carrots for veggies, almond milk and taco seasoning mixed cheese. Made it for supper tonight and hubby loved it. Thank you!
Thank you Jennifer!
Oh boy, I love how creamy it is. Creamy mac n’ cheese has to be one of my very favorite meals in the whole wide world.