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Creamy Veggie-Packed Mac and Cheese Bake – vegetarian recipe
Stav Kogan

Creamy Veggie-Packed Mac and Cheese Bake

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
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 280 serving
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 6 ounces (170 g / 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 (75 g / 2.65 oz) chopped red sweet pepper
  • 2 12-ounce / 354ml (12 fl oz) cans evaporated milk
  • 1 cup (240 ml) vegetable broth
  • 1/3 cup (40 g / 1.41 oz) all-purpose flour
  • 1 teaspoon (5 ml / 0.2 fl oz) dried oregano, crushed
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) salt
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) garlic powder
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) ground black pepper
  • 3/4 cup (75 g / 2.65 oz) grated Parmesan or Romano cheese, divided
  • 1 medium tomato, halved lengthwise and sliced
  • 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.

Method
 

  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.
  2. In a large Dutch oven or pot, cook the macaroni in boiling, salted water for 5 minutes.
  3. 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.
  4. Drain everything well and return the pasta and veggie mixture to the hot pot.
  5. While the pasta cooks, create the creamy sauce.
  6. In a medium saucepan, whisk together the evaporated milk, vegetable broth, flour, oregano, salt, garlic powder, and black pepper until smooth.
  7. Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble.
  8. Pour this luscious sauce over the drained pasta and vegetables in the Dutch oven.
  9. Add 1/2 cup or 50g (1.76 oz) of the Parmesan cheese and stir until everything is evenly coated and gloriously cheesy.
  10. Transfer the macaroni mixture into your prepared baking dish, spreading it into an even layer.
  11. 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.
  12. Let it stand for 5 minutes to set slightly before serving.

Nutrition

Calories: 280kcalCarbohydrates: 35gProtein: 13gFat: 9g

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