A veggie-packed twist on the classic favorite, featuring tender broccoli, carrots, and peas in a rich three-cheese sauce.
# 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 tablespoons unsalted butter
06 - 2 tablespoons 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 teaspoon mustard powder
12 - 1/4 teaspoon garlic powder
13 - Salt and black pepper to taste
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon melted butter
# How To Make It:
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 boil. Add macaroni and cook for 1 minute less than package directions. During the final 3 minutes of cooking, add broccoli and carrots. In the last minute, add frozen peas. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk milk into the roux, stirring constantly until the mixture is smooth and slightly thickened, approximately 4 to 5 minutes. Maintain medium heat throughout.
05 - Remove from heat. Stir in cheddar cheese, mozzarella cheese, Parmesan cheese, mustard powder, garlic powder, salt, and black pepper. Blend until all cheese is completely melted and sauce achieves a smooth consistency.
06 - In a large bowl, combine drained pasta and vegetables with the cheese sauce. Mix thoroughly to ensure even coating. Transfer to the prepared baking dish.
07 - If desired, mix panko breadcrumbs with melted butter and distribute evenly over the surface of the pasta mixture.
08 - Bake for 20 to 25 minutes, or until the mixture is bubbly and the top is golden brown. Allow to cool for 3 to 5 minutes before serving.
