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30-Minute Creamy Macaroni and Cheese with Veggies – vegetarian recipe
Stav Kogan

30-Minute Creamy Macaroni and Cheese with Veggies

A brilliantly simple, 30-minute mac and cheese recipe that ditches heavy creams for evaporated milk, creating an ultra-creamy sauce. Packed with flavor, protein, and a sneaky serving of veggies, it's the perfect weeknight comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 344 serving
Calories: 344
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (227 g / 8 oz) dried multigrain elbow or penne pasta
  • 1 cup (150 g / 5.3 oz) frozen broccoli florets or mixed vegetables
  • 1 12-ounce can / 354ml (12 fl oz) evaporated fat-free milk
  • 2 tablespoons (30 ml / 1 fl oz) all-purpose flour
  • 1/8 teaspoon (40 ml / 1.4 fl oz) ground black pepper
  • 1 1/4 cups (5 ounces) / 140g (4.9 oz) shredded reduced-fat sharp cheddar cheese
  • 1/4 cup (2 ounces) / 56g (1.98 oz) shredded American cheese
  • Freshly ground black pepper for serving, optional
  • For the smoothest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a slightly grainy texture.
  • A pinch of mustard powder or a dash of smoked paprika whisked into the sauce with the flour will deepen the cheesy flavor and add a beautiful color.
  • For a richer flavor, feel free to use full-fat evaporated milk and cheeses. The recipe is easily adaptable to your preference.

Method
 

  1. Cook the pasta and broccoli.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook the pasta according to package directions for al dente. During the final 2 minutes of cooking, add the frozen broccoli directly to the pot.
  4. Drain the pasta and broccoli well, return the mixture to the hot pot, and cover to keep warm.
  5. Start the cheese sauce.
  6. While the pasta cooks, whisk together the evaporated milk, flour, and 1/8 teaspoon (40 ml / 1.4 fl oz) of pepper in a medium saucepan.
  7. Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble gently.
  8. Melt the cheese and combine.
  9. Remove the saucepan from the heat and stir in the shredded cheddar and American cheeses.
  10. Continue stirring until the cheese is completely melted and the sauce is smooth and glossy.
  11. Pour the cheese sauce over the warm pasta and broccoli mixture, stirring gently to coat everything evenly.
  12. Serve immediately, sprinkled with extra black pepper if desired.
  13. Don't overcook the pasta.
  14. Cooking it just to al dente ensures it will hold its shape and not become mushy after being combined with the hot cheese sauce.

Nutrition

Calories: 344kcalCarbohydrates: 46gProtein: 23gFat: 9g

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