Save to Pinterest Last Tuesday my youngest spotted frozen peas in the grocery cart and declared it was time for the orange cheese pasta with trees in it. That broccoli nickname stuck around here years ago. I dropped everything and bought extra sharp cheddar because the kids noticed the difference ages ago. Something about this dish turns a regular weeknight into a comforting occasion.
I discovered the trick of adding vegetables during the pasta cooking phase purely by accident one night when I ran out of stove space. Now I cannot imagine making it any other way. The broccoli gets tender without turning mushy and the peas stay bright green. My neighbor asked for the recipe after smelling it through our open kitchen window last spring.
Ingredients
- 300 g elbow macaroni: Cook one minute less than the package states because the pasta continues cooking in the oven
- 1 cup broccoli florets: Chop them small so they distribute evenly throughout every bite
- 1 cup carrots diced: They add a subtle sweetness that balances the sharp cheddar perfectly
- 1 cup frozen peas: Add these in the last minute of boiling so they stay bright and pop when you eat them
- 2 tbsp unsalted butter: This forms the base of your roux and adds essential richness to the sauce
- 2 tbsp all-purpose flour: The thickening agent that transforms milk into a velvety cheese sauce
- 2 cups whole milk: Room temperature milk prevents lumps from forming when you whisk it in
- 1 cup sharp cheddar cheese shredded: The main flavor driver so buy the good stuff and grate it yourself
- 1/2 cup mozzarella cheese shredded: Creates those incredible cheese pulls everyone loves
- 1/4 cup Parmesan cheese grated: Adds a salty umami depth that makes the sauce taste professional
- 1/2 tsp mustard powder: The secret ingredient that amplifies the cheese flavor without tasting mustardy
- 1/4 tsp garlic powder: Provides a subtle background note that keeps the sauce from being one dimensional
- Salt and black pepper: Taste your sauce before seasoning because the cheese already brings salt
- 1/2 cup panko breadcrumbs: Optional but creates that crunchy golden topping that makes people swoon
- 1 tbsp melted butter: Toss this with the panko so they brown beautifully in the oven
Instructions
- Preheat and prep your baking dish:
- Set your oven to 180°C and give a 2 liter baking dish a light coating of butter or oil
- Cook pasta with vegetables:
- Boil salted water and add macaroni then drop in broccoli and carrots during the last three minutes and peas in the final minute before draining
- Make the roux:
- Melt butter in a saucepan over medium heat then whisk in flour and cook for one minute until it smells slightly nutty
- Create the cheese sauce:
- Slowly whisk in milk and stir constantly for four to five minutes until thickened then remove from heat before stirring in all three cheeses and seasonings
- Combine and bake:
- Mix the drained pasta and vegetables into the cheese sauce transfer to your prepared dish top with buttered panko if using and bake for twenty to twenty five minutes until bubbly and golden
Save to Pinterest This recipe became my go to comfort food during a particularly cold February when nothing seemed to warm us up properly. Now it signals cozy Sundays and the kind of dinner that makes everyone linger at the table longer than usual.
Making It Ahead
You can assemble the entire dish up to a day before baking and keep it covered in the refrigerator. Add an extra ten minutes to the baking time if you are baking it cold from the fridge. The panko topping goes on right before baking so it stays crispy.
Vegetable Swaps
Frozen chopped spinach works beautifully if you thaw and squeeze out the excess water first. Diced bell peppers add a lovely crunch and sweetness. Even roasted butternut squash can fold into the cheese sauce when you want something different.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness of the cheese sauce. Roasted tomatoes on the side add brightness and color. This dish is substantial enough to stand alone as a main course for hungry families.
- Let the baked mac and cheese rest for ten minutes before serving so the sauce sets slightly
- Fresh herbs like parsley or chives sprinkled on top add a pop of color and freshness
- Extra cheese sprinkled during the last five minutes of baking creates those irresistible cheese bubbles
Save to Pinterest This is the kind of dinner that makes the house smell like love and comfort. Simple vegetables and three cheeses transform ordinary pasta into something everyone gathers around for.
Recipe Help Center
- → Can I use different vegetables?
Absolutely. Spinach, bell peppers, cauliflower, or zucchini work well. Add hearty vegetables like cauliflower with the pasta, but delicate greens like spinach should be stirred in after draining.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a 350°F oven until heated through.
- → Can I make this gluten-free?
Yes. Use gluten-free macaroni and substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. The texture and flavor remain excellent.
- → What cheese works best?
Sharp cheddar provides the boldest flavor, but you can experiment with Gruyère for nuttiness, Colby Jack for mild creaminess, or add Swiss for depth. Just avoid pre-shredded cheese which doesn't melt smoothly.
- → Is the breadcrumb topping necessary?
Not at all. The dish is creamy and satisfying without it. The topping just adds textural contrast and visual appeal—perfect for when you want something extra special.