Veggie Mac and Cheese
Classic comfort food with a twist. Combination of creamy sauce and vibrant color vegetables.
Equipment
- Pot
- Mixing bowls
- Baking dish pan
- knife
- cutting board
Ingredients
- 8 oz. uncooked macaroni, cook according to package instructions
- 2 cups broccoli florets
- 1 bell pepper, deseed and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- salt and pepper to taste
FOR THE SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup Pepper Jack cheese
- 1 cup Colby Jack cheese
- 2 tablespoons Parmesan cheese, for topping
- 1/4 cup Panko breading, for topping
Instructions
- FOR THE VEGGIES: Heat the pan with oil. Add the onion and saute until translucent, stir in the garlic, and saute until fragrant. Add the broccoli and bell pepper, season with salt and pepper to taste. Cover and cook the veggies until crisp-tender. Set them aside.
- MAKE THE SAUCE: Preheat the oven to 350ºF. In a separate pot, add the oil and heat to medium-high. Add the butter and when it melts add the flour and stir until smooth. Pour the milk and stir to combine, then add Colby Jack and Pepper Jack cheese, and stir until the cheeses are melted.
- ADD PASTA AND BAKE: Add the macaroni and sauteed veggies, and stir to combine. Transfer the macaroni mixture to a dish pan. Top with Parmesan cheese and panko breading. Bake for 10 minutes or until the cheese melts and the breading is golden brown.