Three Cheese Broccoli Mac & Cheese
Who doesn't like mac and cheese? Three kinds of cheese make it absolutely cheesy and delicious. Packed with veggies including broccoli, carrots and bell pepper enveloped in cheese sauce so even the pickiest eater will eat their vegetables!
Yield
6 servingsPrep
20 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pasta, whole-wheat macaroni
or you can use regular macaroni |
*
|
| 2 | teaspoons |
olive oil
|
|
| 4 |
carrots
medium, diced |
*
|
|
| 1 |
sweet red bell peppers
diced |
*
|
|
| 1 | large |
onions
chopped |
|
| 6 | cups |
broccoli florets
fresh or frozen, chopped |
|
| 3 | cloves |
garlic
minced |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
stock
chicken or vegetable |
|
| ¾ | cup |
milk
|
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | cup |
cheddar cheese
horseradish flavor, or still use old cheddar, shredded |
|
| 1 | cup |
swiss cheese
shredded |
|
| 2 ½ | teaspoons |
whole-grain mustard
|
*
|
| ½ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pasta, whole-wheat macaroni
or you can use regular macaroni |
*
|
| 1E+1 | ml |
olive oil
|
|
| 4 | each |
carrots
medium, diced |
*
|
| 1 | each |
sweet red bell peppers
diced |
*
|
| 1 | large |
onions
chopped |
|
| 1.4 | l |
broccoli florets
fresh or frozen, chopped |
|
| 3 | cloves |
garlic
minced |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 296 | ml |
stock
chicken or vegetable |
|
| 177 | ml |
milk
|
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 237 | ml |
cheddar cheese
horseradish flavor, or still use old cheddar, shredded |
|
| 237 | ml |
swiss cheese
shredded |
|
| 13 | ml |
whole-grain mustard
|
*
|
| 2.5 | ml |
paprika
|
|
| 0.6 | ml |
nutmeg
freshly grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain the pasta, and return to the pot. Set aside.
Preheat the oven to 350℉ (180℃).
While the pasta is cooking, heat the oil in a large pot or a Dutch oven over medium-high heat until hot.
Add the carrots, bell peppers, and onions, stirring occasionally, and cook until vegetables start to become soft, about 3 minutes.
Stir in the broccoli and garlic until well combined. Sprinkle the flour over the vegetables, stir until well mixed, 40 seconds to 1 minute. Pour in broth and milk.
Bring to a boil, cook and stir until the sauce is thickened and vegetables are tender, about 3 minutes. Stir in 2½ cups of mixed cheeses, mustard, paprika, nutmeg, salt and pepper to taste.
Add the macaroni into the cheese-vegetable mixture, and stir until coated and combine. Pour the mixture into a 9 by 13-inch casserole dish, and spread evenly. Sprinkle the remaining cheese on top.
Bake, uncovered, until the casserole heated through, sauce bubbles and the cheeses on top are melted, about 25 minutes. Remove from the oven, and let cool for a few minutes.
Serve hot.
