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Veggie Macaroni & Cheese

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    12 servings


  • 1-1/2 cups uncooked elbow macaroni
  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 3 large carrots, halved lengthwise and thinly sliced
  • 2 celery ribs, sliced
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 3 cups shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika


  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish.
  • Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
  • Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts
1 cup: 200 calories, 11g fat (6g saturated fat), 33mg cholesterol, 391mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 10g protein.

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  • pattednajoann
    Jul 10, 2020

    Good, but very bland. I'll add spices or hot peppers next time. Its a great base to work from. Could add even more veggies!

  • Susan
    May 20, 2020

    Lovely recipe and one I will keep. My spouse does not like veggies and this is one way to get him to eat them as he loves macaroni and cheese. I use lentil or chickpea pasta which increases the protein. Loved the idea of worcestershire sauce. Easy to add whatever seasonings you want.

  • kered
    Dec 10, 2018

    Great recipe. I don't understand why some people are so rude when they perceive that someone's recipe doesn't comply to their idea of authenticity. This didn't seem at all misleading to me and why should it matter?

  • Regi M
    Feb 26, 2018

    This is one of many versions of "classic" mac and cheese. I've been cooking for quite a while and usually know by looking at the ingredients in a recipe what it's going to taste like. Originally recipes like this were from an era when most kitchens didn't have many herbs and spices and almost always had garlic and onions. To bring out the flavour in any main course dish with cheese I almost always add a "pinch" of cayenne and a drop or two (quite literally) of Tabasco Sauce and or Worcestershire (a bit more). I then taste it and adjust. Those bring out the cheesy taste but, by not adding too much you don't start adding fire. Not everyone's taste buds are the same! If people are use to eating prepared foods (which I'm not), they usually contain sugar in a variety of forms and I suspect some people miss that sweetness. Today I used frozen mixed veggies, added more onion and garlic and a pinch of cayenne and a dash of Worcestershire. Thanks for sharing Marsha!

  • Sue
    Dec 21, 2017

    title is misleading !!! it is NOT true veggie macaroni made from veggies NOT flour. this is mac n cheese WITH veggies .

  • HomeCookin
    May 21, 2017

    The lack of flavor some are complaining of might have to do with boiling the veggies with the macaroni. When the water is tossed out, so is a lot of the flavor. When I made this for my book club yesterday, I sauteed the rest of the veggies with the onion, instead of boiling them. Also added red bell pepper. I got rave reviews from everybody.(Probably the reason the original recipe said to cook the veggies with the macaroni was to add flavor to the macaroni, but you can do that by adding veggie broth to the macaroni cooking water.)

  • sheirry
    Mar 9, 2017

    I read that some has an issue with the flavor what's missing. The recipe is great but when it comes to seasonings I dont follow the measurement and just added my desired flavor I think if you want more flavor the recipe is great if you add heavy cream and parmesan cheese, I added garlic as i love garlic fresh for sauteeing with onion and garlic powder for the sauce little bit of vegeta yummy for my whole family my 4 year old picky eater loves it.

  • alfoa
    Sep 18, 2016

    I used vegetable broth to make it vegetarian. It was good, a little bland. Not sure what is missing, maybe garlic salt?I'm not sure why another reviewer called it a side dish...veggies plus pasta plus sauce is one heck of a side dish. I served it as a main.

  • PrplMonky5
    Sep 1, 2015

    We thought this was pretty good. I made it as directed except I just used a normal saucepan instead of a dutch oven (don't have one). I also cut it in half as we don't need 12 servings. I did add some minced garlic to saute with the onion in butter. I still feel like there is something missing. Either more salt or some sort of spice. Next time I will probably experiment more with this and try adding some things in. As-is, this is a decent recipe.

  • quietgardens
    Dec 14, 2014

    Even my finicky husband and boys loved this recipe!