Recipe courtesy of Laura Vitale
Show: Simply Laura
Episode: One-Pot Meals
Total:
1 hr
Active:
35 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 12 ounces corkscrew pasta (or any shape of pasta you like) 
  • 2 cups broccoli florets, 1-inch pieces 
  • 2 cups cauliflower florets, 1-inch pieces 
  • 2 large carrots, coarsely shredded 
  • 7 1/2 tablespoons unsalted butter, plus for greasing
  • 5 tablespoons all-purpose flour 
  • 3 cups whole milk 
  • 1 tablespoon yellow mustard powder 
  • Pinch freshly grated nutmeg 
  • Freshly ground black pepper 
  • 2 cups coarsely grated whole-milk mozzarella 
  • 1/2 cup grated Parmigiano-Reggiano, plus for sprinkling 
  • 1/2 cup crumbled Gorgonzola 
  • 1 cup fresh breadcrumbs 

Directions

Watch how to make this recipe.

Special equipment: 9-inch by 13-inch casserole dish (2-inch in depth)

Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole dish with butter.

Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat. Add the pasta along with the broccoli and cauliflower. Boil for 7 minutes, adding the carrots for the last minute. Drain and set aside.

While the pasta and veggies are cooking, make the sauce.

Melt 5 tablespoons of the butter in a large saucepan over medium heat. Add the flour; cook, stirring, to cook off the raw flour, 1 minute. Add the milk and cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon, about 5 minutes. Stir in the mustard powder, nutmeg, and salt and pepper to taste.

Add the drained pasta and veggies to the prepared casserole dish. Pour over the sauce, sprinkle with 1 1/2 cups of the mozzarella and the Parmesan and Gorgonzola. Give everything a good mix. Scatter the remaining 1/2 cup mozzarella and a little more Parm over the top.

Melt the remaining 2 1/2 tablespoons butter in a small saute pan over medium-high heat. Once melted, add the breadcrumbs, toss to combine and then evenly scatter over the mac and cheese.

Bake until bubbly and golden brown on top, about 25 minutes.

IDEAS YOU'LL LOVE

Bobby's Veggie Mac and Cheese

Recipe courtesy of Bobby Deen

Mac and Cheese

Recipe courtesy of Jeff Ruby

Macaroni and Cheese

Macaroni and Cheese

Recipe courtesy of Tanya Holland

Macaroni and Cheese

Recipe courtesy of Yardbird Southern Table and Bar

Macaroni and Cheese

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c