Quick Veggie Mac and Cheese

This stovetop mac and cheese only takes 20 minutes and is packed with broccoli, carrots, spinach, and two types of cheese.

I used two types of cheese, mild cheddar and smoked gouda. Both of the cheeses worked really well together.

I wanted to add as many veggies as I could. Every bite has cheesy-covered broccoli, carrots, or spinach in it.

This recipe was inspired by Skinny Taste’s Lighter Baked Macaroni and Cheese. I love her recipe but wanted to speed up the recipe by making it on the stovetop and I also added broccoli and carrots to it.

Quick Veggie Mac and Cheese in a skillet

Do you have questions?

What is the best pasta for mac n cheese?

Macaroni is a classic, but any short pasta you have will work!

Can I use frozen broccoli?

Yes. After the macaroni has been cooking for 4 minutes add in the frozen broccoli and carrots. Bring the water back to a boil and cook for another 5 minutes. Then add in the spinach and cook for an additional 30 seconds. Drain the pasta and set it aside.

What other cheese can I use?

Substitute Mild Cheddar– Sharp cheddar will give you a stronger cheese flavor, medium cheddar is a compromise between sharp and mild
Substitute Gouda– Parmesan will give you tons of flavor, Gruyere or Fontina will give you a creamier sauce

Watch how it’s made…

I hope you love this Quick Veggie Mac and Cheese recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Quick Veggie Mac and Cheese

  • Author: Megan
  • Cook Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x

Description

This stovetop mac and cheese only takes 20 minutes and is packed with broccoli, carrots, spinach, and two types of cheese.


Ingredients

Units Scale
  • 8 oz elbow macaroni
  • 2 cups of raw broccoli florets
  • 1 carrot, peeled and sliced, about 1/2 cup
  • 2 cups spinach
  • 2 tablespoon butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1 1/4 cups low fat milk
  • 1 cup chicken or vegetable broth
  • 4 oz mild cheddar cheese, 1 cups
  • 3 oz Gruyere or Smoked Gouda, 3/4 cup
  • 1/2 teaspoon salt
  • Pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add macaroni. After the macaroni has been cooking for 4 minutes add in the broccoli florets and carrots, cook for another 4 minutes. Then add in the spinach and cook for an additional 30 seconds. Drain the pasta and set aside.
  2. While the pasta cooks melt butter over medium heat in a large skillet.  Add minced shallot and garlic and cook 1 minute, or until fragrant.
  3. Add flour and cook over low heat stirring with a whisk. Cook for 2-3 minute, until light brown.
  4. Add milk continue whisking. Once it becomes thick (about 3-5 minutes), remove from heat, and mix in the cheese. Add salt and pepper.
  5. Mix in the macaroni and vegetables.
  6. Serve immediately,

Notes

Chop all the vegtables ahead of time to make cooking less stressful.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 400
  • Fat: 16.7g
  • Carbohydrates: 36g
  • Protein: 14g

Keywords: Veggie Mac and Cheese, Mac and Cheese, Vegetables, Veggie

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