This Vegetable Mac & Cheese is an easy, flavorful weeknight dinner or side that comes together on the stovetop in about 25 minutes. It’s a simple way to sneak vegetables into a family favorite while keeping the creamy, cheesy comfort kids love.
Parents know mac and cheese is often a go-to meal. This version was created to add a nutrient boost without sacrificing the creamy texture and cheesy flavor kids expect. Swap in your favorite pasta shapes and vegetables to make this recipe your own.
Vegetable Mac & Cheese: Ingredients
- Pasta: 8 ounces elbow macaroni (or your favorite shape: rotini, bowties, shells). Gluten-free pasta works if needed.
- Olive oil: or avocado oil or butter.
- Vegetables: 2 cups total (shredded or diced). In this recipe: 1 cup small broccoli florets + 1 cup shredded zucchini. Other good choices: yellow squash, carrots, bell peppers, peas, cauliflower, tomatoes, or butternut squash.
- Salted butter: or unsalted butter if you prefer.
- All-purpose flour: use gluten-free all-purpose flour to make the recipe gluten-free.
- Garlic powder: or 1 teaspoon minced garlic sautéed with the veggies (optional).
- Milk: 1 cup whole milk; heavy cream, half-and-half, or 2% milk can be substituted.
- Sour cream: 1/4 cup; Greek yogurt works well too.
- Cheese: 8 ounces sharp cheddar (about 2 cups shredded) or a mix of cheddar and gouda for extra flavor.
How to Make Vegetable Mac and Cheese
Follow these straightforward steps for a creamy, veggie-packed mac and cheese.
Cook the Macaroni
Cook the pasta according to package directions in well-salted water. Drain the pasta but do not rinse — leaving the starch helps the sauce cling to the noodles.
Sauté the Vegetables
While the pasta cooks, heat 1 tablespoon olive oil in a skillet. Add your shredded or diced vegetables, season with a pinch of salt, and sauté over medium heat for about 5–7 minutes until they’re tender but still slightly firm. Remove from heat and set aside.
Make the Cheese Sauce
In a saucepan, melt 2 tablespoons butter over medium heat. Whisk together 2 tablespoons flour, 1/4 teaspoon sea salt, and 1/4 teaspoon garlic powder, then stir the flour mixture into the melted butter and cook about 1 minute until slightly toasted. Gradually whisk in 1 cup milk until smooth, then whisk in 1/4 cup sour cream (or Greek yogurt). Cook over medium-high, stirring, until the sauce thickens (about 3 minutes). Reduce heat to low, add the shredded cheese, and whisk until smooth. Taste and adjust seasoning if needed. Do not boil the sauce.
Assemble the Veggie Mac and Cheese
Add the cooked, drained macaroni to the cheese sauce and stir until the pasta is evenly coated. Gently fold in the sautéed vegetables until combined. Serve immediately for best texture and flavor.
Serve
Serve the mac and cheese warm. If you need to hold it briefly, keep the pot covered to retain heat. This dish pairs well with a crisp green salad or as a side to roasted or braised mains.
Store & Freeze
Refrigerate leftovers in an airtight container for up to 5 days, or freeze in a suitable container for up to 2 months.
Reheat
To reheat, place portion in a microwave-safe dish, cover, and warm for 30–60 seconds until heated through. Add a splash of milk if the sauce has thickened after cooling. If reheating from frozen, thaw in the refrigerator before warming.
Vegetable Mac and Cheese Recipe FAQs
A large salad is a great complement — for example, a burrata or kale salad for contrast in texture and freshness.
A blend of extra-sharp cheddar and gouda is a favorite. Other good options include Gruyère, cream cheese, Colby Jack, or pepper jack for a little heat.
Add grilled chicken, shredded pot roast, BBQ chicken, crumbled bacon, or sliced hot dogs to boost protein and heartiness.
Try classic homemade mac and cheese, baked versions, mac and cheese cups, butternut squash mac, or a low-carb spaghetti squash mac and cheese.
If you make and enjoy this recipe, please leave a comment and rating. It helps others discover the recipe and lets me know how you customized it.
Vegetable Mac and Cheese Recipe
Laura
Ingredients
- 8 ounces elbow macaroni, uncooked (about 1 3/4 cups)
- Salt for boiling water
- 1 Tablespoon olive oil
- 1/4 teaspoon sea salt (for veggies)
- 2 cups vegetables (shredded or diced)
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon sea salt (or more to taste)
- 1/4 teaspoon garlic powder
- 1 cup whole milk
- 1/4 cup sour cream (or Greek yogurt)
- 8 ounces cheddar cheese (about 2 cups shredded)
Instructions
- Cook the elbow macaroni according to package instructions, adding about 1/4 teaspoon salt to the boiling water. Drain but do not rinse.
- While the pasta cooks, heat 1 tablespoon olive oil in a pan. Add the vegetables, sprinkle with 1/4 teaspoon sea salt, and sauté over medium heat for 5–7 minutes until tender-crisp. Remove from heat and set aside.
- Whisk together flour, 1/4 teaspoon sea salt, and garlic powder. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour mixture and whisk, cooking about 1 minute until slightly browned.
- Slowly whisk in 1 cup milk until smooth, then whisk in 1/4 cup sour cream. Cook over medium-high, stirring, until the mixture thickens (about 3 minutes). Reduce heat to low and whisk in the shredded cheese until smooth. Adjust seasoning to taste.
- Stir the cooked macaroni into the cheese sauce until evenly coated. Fold in the sautéed vegetables and serve warm.
Notes
Ingredient substitutions: Use your preferred pasta shape; swap oils as needed; choose any mix of vegetables (broccoli, zucchini, squash, carrots, peas, cauliflower, etc.). Use gluten-free flour and pasta to make this gluten-free. Substitute milk and dairy items as noted above. Try mixing cheeses for different flavor profiles.
Storage: Refrigerate leftovers up to 5 days or freeze up to 2 months.
Reheating: Microwave covered for 30–60 seconds, adding a splash of milk if needed. Thaw frozen portions in the refrigerator before reheating.
Nutrition
Nutrition information is an approximation.
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