Veggie Mac and Cheese

Name: Veggie Mac and Cheese
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 to 12 servings
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

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Level: Easy

Total: 1 hr
Active: 35 min

Yield: 8 to 12 servings

Level: Easy

Total: 1 hr
Active: 35 min

Yield: 8 to 12 servings

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.