Creamy, cheesy macaroni loaded with broccoli, carrots, and peas for a comforting family meal.
# What You'll Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Vegetables
02 - 1 cup broccoli florets, chopped small
03 - 1 cup carrots, diced
04 - 1 cup frozen peas
→ Cheese Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1 cup sharp cheddar cheese, shredded
09 - 1/2 cup mozzarella cheese, shredded
10 - 1/4 cup Parmesan cheese, grated
11 - 1/2 tsp mustard powder
12 - 1/4 tsp garlic powder
13 - Salt and black pepper, to taste
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp melted butter
# How to Prepare:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add macaroni and cook for 1 minute less than package directions. During the last 3 minutes of cooking, add broccoli and carrots. In the final minute, add frozen peas. Drain thoroughly in a colander and set aside.
03 - In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly, to form a smooth roux. The mixture should bubble slightly but not brown.
04 - Gradually whisk in milk, about 1/2 cup at a time, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes. Remove from heat immediately.
05 - Stir in shredded cheddar, mozzarella, and grated Parmesan until completely melted and smooth. Add mustard powder, garlic powder, salt, and black pepper to taste. The sauce should be velvety and creamy.
06 - Transfer the drained pasta and vegetables back to the large pot. Pour the cheese sauce over the top and mix thoroughly until every piece is evenly coated. Transfer the mixture to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter. Sprinkle the mixture evenly over the mac and cheese. This step is optional but recommended for added texture.
08 - Bake for 20–25 minutes until the sauce is bubbly around the edges and the topping is golden brown. Let rest for 5–10 minutes before serving to allow the sauce to set slightly.
