Craving comfort food but also aiming for a healthy meal? This mac and cheese recipe with hidden vegetables is the perfect solution! It's creamy, cheesy, satisfying, and surprisingly packed with nutrients. We've cleverly incorporated vegetables into the cheese sauce for a sneaky boost of goodness that even the pickiest eaters won't notice. This easy recipe is perfect for a quick weeknight dinner or a family-friendly weekend meal. Get ready to enjoy a delicious and healthy dish that's better than takeout!
Ingredients:
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely grated
- 1 cup broccoli florets, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese (or substitute with more cheddar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for added warmth)
- Breadcrumbs (optional, for topping)
Instructions:
- Cook the Pasta: Cook the macaroni according to package directions until al dente. Drain and set aside.
- Sauté the Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the grated carrots and broccoli and cook for another 3-5 minutes, until slightly tender-crisp. Add the minced garlic and cook for 1 minute more, until fragrant.
- Make the Cheese Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring occasionally, until the sauce has thickened slightly.
- Stir in the Cheese: Reduce the heat to low and stir in the cheddar and Gruyère cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).
- Combine and Bake (Optional): Add the cooked macaroni to the cheese sauce and stir to coat evenly. You can either serve immediately or transfer the mixture to a greased baking dish. If baking, top with breadcrumbs and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
Cooking Tips for the Best Mac and Cheese:
- Use high-quality cheese: The flavor of your mac and cheese heavily depends on the cheese you use. Opt for sharp cheddar and a good Gruyère for the best results.
- Don't overcook the pasta: Al dente pasta is key for the best texture. Overcooked pasta will become mushy in the cheese sauce.
- For a smoother sauce: Use a whisk to constantly stir the sauce while it simmers to prevent lumps.
- Add a pinch of cayenne pepper: For a touch of heat, add a pinch of cayenne pepper to the cheese sauce.
Variations:
- Add other vegetables: Feel free to experiment with other vegetables like zucchini, bell peppers, or spinach. Just make sure to chop them finely so they blend seamlessly into the sauce.
- Spice it up: Add a pinch of red pepper flakes for a spicy kick.
- Make it vegetarian: Ensure your cheese is vegetarian-friendly and use vegetable broth instead of chicken broth if adding broth.
- Make it vegan: Substitute the milk with plant-based milk (like almond or soy milk) and use vegan cheese. You may need to adjust the thickening agent accordingly.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion size. For a more accurate nutritional breakdown, use an online nutritional calculator and input the exact ingredients and quantities used. Generally expect this recipe to be a good source of protein, calcium and carbohydrates with a moderate fat content.
This healthy mac and cheese recipe is a fantastic way to enjoy a comforting classic while sneaking in some extra vegetables. It's a simple yet impressive dish that’s perfect for any occasion. Enjoy!