Veggie Mac & Cheese
Recipe for the week of January 13-17, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
4servings 20minutes
Cook Time
20 minutes
Servings Prep Time
4servings 20minutes
Cook Time
20 minutes
Ingredients
  • 1cup elbow pasta
  • 1cup reserved pasta water
For the Vegetable Mixture
  • 1head of broccolifinely chopped
  • 1/2 yellow oniondiced
  • 1/2 red bell pepperdiced
  • 1 carrotpeeled and diced
  • 1 garlic cloveminced
  • 2tablespoons olive oil
  • Dash Salt
  • Dash black pepper
For the Roux
  • 1/4cup butter
  • 1/4cup all purpose flour
  • 1/2teaspoon garlic powder
  • 1/4teaspoon dry mustard
  • 1/4teaspoon paprika
  • 1 1/2cups milk
  • 1/2cup vegetable broth
For the Cheese Mixture
  • 1/4cup cream cheesediced into small cubes
  • 1teaspoon Dijon Mustard
  • 1/2 cup shredded cheddar cheese
  • Dash Salt
  • Dash black pepper
Instructions
  1. Cook pasta in salted boiling water until al dente, around 10 minutes. Reserve 1 cup of the pasta water, then drain and set aside.
  2. In a skillet on medium heat, drizzle olive oil. Add the vegetable mixture and sauté until tender 7 minutes. Set aside and drain if necessary.
  3. Melt butter in a pot over medium heat. Add flour, garlic powder, dry mustard, paprika and whisk for 2 minutes. Slowly pour milk and broth while whisking, bringing to a boil. Reduce heat to simmer. Add cream cheese, shredded sharp cheese and Dijon. Whisk until smooth.
  4. Remove from heat and add the vegetables and pasta. Toss until evenly coated. If sauce thickens too much, stir in a small amount of pasta water. Serve warm!