Creamy pasta loaded with broccoli, carrots, and peas in a rich three-cheese sauce. Perfect family-friendly comfort food.
# What You 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
# Directions:
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. Add broccoli and carrots during the last 3 minutes of cooking, then add peas in the final minute. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in milk, stirring constantly until smooth and slightly thickened, about 4-5 minutes. Remove from heat and stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until cheese is melted and sauce is smooth.
05 - Combine drained pasta and vegetables with cheese sauce in the pot or a large bowl. Mix well until everything is evenly coated.
06 - Pour the mac and cheese mixture into the prepared baking dish, spreading evenly.
07 - If using, mix panko breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the top of the mac and cheese.
08 - Bake for 20-25 minutes, or until bubbly and golden brown on top. Let cool for 5-10 minutes before serving.
