This Ultimate Veggie Mac n Cheese is a delicious way to get your kids eating more vegetables!

Prep Time20 mins

Cook Time37 mins

Total Time57 mins

Course: Main Course

Cuisine: American

Keyword: cheesy

Servings: 10

Calories: 474kcal

Equipment

  • 13 x 9 Casserole Dish
  • Saucepan
  • Whisk
  • Colander

Ingredients

  • 16 ounces gluten free penne
  • 1 head broccoli chopped
  • 1 ½ cups English peas shelled
  • 2 large carrots grated (or 3 medium sized)
  • 2 tablespoons butter
  • 2 tablespoons gluten free flour
  • 2 cups milk
  • 18 ounces cheddar cheese or cheese blend
  • 1 teaspoon mustard powder
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • Preheat oven to 350 degrees.  Spray a 13 x 9 casserole dish with cooking spray.
  • Cook pasta according to package directions, adding vegetables in the last two minutes. Drain and rinse with cool water.
  • Meanwhile, make sauce by melting butter in a saucepan over medium heat. 
  • Add flour and whisk for 2 minutes, until golden brown. (Note that some gluten-free flours do in brown well.)
  •  Add milk and cook until slightly thickened, about 8 minutes, stirring often. Add all but ½ cup cheese, mustard powder, salt, pepper and cayenne.
  •  Cook over low heat until cheese melts.
  • Toss pasta and veggies with cheese sauce and place in a casserole dish. Top with remaining cheese.
  • Bake for 25 minutes.

Nutrition

Calories: 474kcal | Carbohydrates: 46g | Protein: 23g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 624mg | Potassium: 506mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3630IU | Vitamin C: 63.8mg | Calcium: 471mg | Iron: 1.8mg