Creamy Veggie-Packed Mac and Cheese Bake folds zucchini, red pepper, and a whole pound of frozen vegetables into a silky evaporated-milk cheese sauce. Nobody suspects a thing. This is the mac and cheese I serve when I want everyone eating their vegetables happily.
Craving that soul-warming, cheesy goodness of classic mac and cheese but want to sneak in some wholesome veggies? You’ve come to the right place! This Creamy Veggie-Packed Mac and Cheese Bake is the ultimate one-dish wonder, combining tender pasta and a rich, velvety cheese sauce with a vibrant medley of garden vegetables. It’s the perfect weeknight dinner that satisfies comfort food cravings while delivering a hearty dose of nutrients. Easy to make and impossible to resist, this bake will become a fast favorite for the whole family!
Ingredients
• 6 ounces / 170g (6 oz) dried elbow macaroni
• 1 16-ounce / 450g (15.9 oz) package frozen vegetable blend, any combination
• 2 medium zucchini, halved lengthwise and sliced, about 2.5 cups / 300g (10.6 oz)
• 1/2 cup / 75g (2.65 oz) chopped red sweet pepper
• 2 12-ounce / 354ml (12 fl oz) cans evaporated milk
• 1 cup / 240ml vegetable broth
• 1/3 cup / 40g (1.41 oz) all-purpose flour
• 1 teaspoon / 5ml (0.2 fl oz) dried oregano, crushed
• 1/2 teaspoon / 2.5ml (0.1 fl oz) salt
• 1/2 teaspoon / 2.5ml (0.1 fl oz) garlic powder
• 1/2 teaspoon / 2.5ml (0.1 fl oz) ground black pepper
• 3/4 cup / 75g (2.65 oz) grated Parmesan or Romano cheese, divided
• 1 medium tomato, halved lengthwise and sliced
Instructions
1. Prepare for baking by preheating your oven to 375°F or 190°C (375°F). Lightly grease a 3-quart or 2.8-liter rectangular baking dish. In a large Dutch oven or pot, cook the macaroni in boiling, salted water for 5 minutes. Add the frozen vegetables, sliced zucchini, and chopped red pepper to the pot and continue cooking for the final 3 minutes, or until the pasta is al dente. Drain everything well and return the pasta and veggie mixture to the hot pot.
2. While the pasta cooks, create the creamy sauce. In a medium saucepan, whisk together the evaporated milk, vegetable broth, flour, oregano, salt, garlic powder, and black pepper until smooth. Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble. Pour this luscious sauce over the drained pasta and vegetables in the Dutch oven. Add 1/2 cup or 50g (1.76 oz) of the Parmesan cheese and stir until everything is evenly coated and gloriously cheesy.
3. Transfer the macaroni mixture into your prepared baking dish, spreading it into an even layer. Bake uncovered for 25 minutes. Carefully remove the dish from the oven, arrange the fresh tomato slices on top, and sprinkle with the remaining 1/4 cup or 25g (0.88 oz) of cheese. Return to the oven and bake for another 5 minutes, or until the cheese is melted and the casserole is bubbly. Let it stand for 5 minutes to set slightly before serving.
Nutritional Information
• Nutrition Facts
• PER SERVING: 280 cal., 9 g (0.32 oz) total fat (5 g / 0.18 oz sat. fat), 31 mg chol., 499 mg sodium, 35 g (1.23 oz) carb., 3 g (0.11 oz) fiber, 13 g (0.46 oz) pro.
Pro Tips
• For a crunchy, golden-brown topping, mix the final 1/4 cup (960 ml) of cheese with 1/2 cup (480 ml) of panko breadcrumbs and a tablespoon of melted butter before sprinkling over the casserole.
• Feel free to swap the Parmesan for sharp cheddar, Gruyère, or a Monterey Jack blend for a different flavor profile. A combination of cheeses works beautifully!
• Assemble the entire casserole without the final tomato and cheese topping, let it cool completely, cover, and refrigerate for up to 24 hours. Add about 10-15 minutes to the initial baking time when cooking from cold.
FAQ
Q: Is Parmesan cheese always vegetarian
A: No, traditional Parmesan and Romano cheeses are made with animal rennet, making them unsuitable for vegetarians. To ensure this recipe is truly vegetarian, look for a hard cheese alternative specifically labeled ‘vegetarian’ or ‘made with microbial/vegetable rennet,’ which are widely available.
Q: How can I make this veggie mac and cheese vegan
A: To make a vegan version, substitute the evaporated milk with a creamy, full-fat plant-based milk like oat or cashew milk. Replace the Parmesan cheese with your favorite brand of vegan shredded cheese, and consider adding 1-2 tablespoons (30 ml / 1 fl oz) of nutritional yeast to the sauce for a richer, cheesier flavor.
Q: Can I add more protein to this vegetarian dish
A: Absolutely! To easily boost the protein content, stir in a can of rinsed and drained chickpeas or white beans when you combine the pasta and sauce. You can also use a protein-fortified or legume-based pasta (like chickpea or lentil pasta) in place of the standard macaroni.
Q: Can I make this mac and cheese bake gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Simply substitute the elbow macaroni with your favorite gluten-free pasta, and use a gluten-free all-purpose flour blend to thicken the sauce. Be sure to cook the gluten-free pasta according to its package directions, as cooking times can vary.
More Recipes You’ll Love
- Authentic Spanish Hot Chocolate (Chocolate a la Taza)
- Easy 2-Ingredient Simple Syrup
- Wonton Wrapper Mushroom Ravioli with Green Pea Purée
Creamy Veggie-Packed Mac and Cheese Bake
Ingredients
Method
- Prepare for baking by preheating your oven to 375°F or 190°C (375°F). Lightly grease a 3-quart or 2. 8-liter rectangular baking dish.
- In a large Dutch oven or pot, cook the macaroni in boiling, salted water for 5 minutes.
- Add the frozen vegetables, sliced zucchini, and chopped red pepper to the pot and continue cooking for the final 3 minutes, or until the pasta is al dente.
- Drain everything well and return the pasta and veggie mixture to the hot pot.
- While the pasta cooks, create the creamy sauce.
- In a medium saucepan, whisk together the evaporated milk, vegetable broth, flour, oregano, salt, garlic powder, and black pepper until smooth.
- Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble.
- Pour this luscious sauce over the drained pasta and vegetables in the Dutch oven.
- Add 1/2 cup or 50g (1.76 oz) of the Parmesan cheese and stir until everything is evenly coated and gloriously cheesy.
- Transfer the macaroni mixture into your prepared baking dish, spreading it into an even layer.
- Bake uncovered for 25 minutes. Carefully remove the dish from the oven, arrange the fresh tomato slices on top, and sprinkle with the remaining 1/4 cup or 25g (0.88 oz) of cheese. Return to the oven and bake for another 5 minutes, or until the cheese is melted and the casserole is bubbly.
- Let it stand for 5 minutes to set slightly before serving.
