Ingredients:
– 8 ounces elbow macaroni
– 2 cups mixed vegetables (such as broccoli, cauliflower, and carrots), chopped
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups milk
– 2 cups shredded cheddar cheese
– Salt and pepper, to taste
– Optional toppings: breadcrumbs, chopped parsley
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot of boiling water, blanch the mixed vegetables for 2-3 minutes, then drain and set aside.
- In the same pot, melt the unsalted butter over medium heat. Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
- Gradually whisk in the milk until smooth and thickened, about 3-4 minutes.
- Stir in the shredded cheddar cheese until melted and smooth, then season with salt and pepper to taste.
- Add the cooked elbow macaroni and blanched mixed vegetables to the cheese sauce, stirring until well coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
- If desired, sprinkle breadcrumbs over the top for added crunch.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 6 servings