clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick Veggie Mac and Cheese

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


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


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


  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,


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


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

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