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Veggie Mac and Cheese

  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 8 to 12 servings
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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 


Special equipment:
9-inch by 13-inch casserole dish (2-inch in depth)
  1. Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole dish with butter.
  2. 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.
  3. While the pasta and veggies are cooking, make the sauce.
  4. 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.
  5. 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.
  6. 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.
  7. Bake until bubbly and golden brown on top, about 25 minutes.