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Description
A comforting mac and cheese packed with seasonal vegetables for a nutritious twist.
Ingredients
- 2 cups elbow macaroni
- 1 cup diced butternut squash
- 1 cup chopped broccoli
- 1/2 cup shredded carrots
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- Steam butternut squash, broccoli, and carrots until tender.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually add milk, stirring constantly until thickened.
- Reduce heat and stir in cheese until melted.
- Season with salt and pepper.
- Combine cooked pasta, vegetables, and cheese sauce.
- Serve warm.
Notes
- Use whole wheat pasta for extra fiber.
- Add a pinch of nutmeg for depth of flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American