Janette's Cheesy Veggie Mac and Cheese Recipe

Name: Janette's Cheesy Veggie Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 12 ounces dry elbow macaroni (about 3 cups dried); 1/2 cup white wine; 4 red bell peppers, stemmed and seeded, cut into thin strips; 2 medium yellow squash (about 1 pound), cut into thin strips; 2 medium Vidalia onions, chopped; 3 cloves garlic, finely chopped; 1 tablespoon kosher salt, plus more to taste; 1 tablespoon unsalted butter; 2 tablespoons all-purpose flour; 2 teaspoons dry mustard; 1 cup skim milk; Freshly ground black pepper; 1/4 teaspoon dried thyme leaves; 16 ounces part- skim ricotta cheese; 1/4 cup grated Parmesan; 1 slice white bread, broken into small pieces

Servings: persons

Vegetable cooking spray
12 ounces dry elbow macaroni (about 3 cups dried)
1/2 cup white wine
4 red bell peppers, stemmed and seeded, cut into thin strips
2 medium yellow squash (about 1 pound), cut into thin strips
2 medium Vidalia onions, chopped
3 cloves garlic, finely chopped
1 tablespoon kosher salt, plus more to taste
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 teaspoons dry mustard
1 cup skim milk
Freshly ground black pepper
1/4 teaspoon dried thyme leaves
16 ounces part- skim ricotta cheese
1/4 cup grated Parmesan
1 slice white bread, broken into small pieces

1
Preheat the oven to 325 degrees F.
2
Spray a 2 quart baking dish with vegetable cooking spray, set aside.
3
Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes.
4
Drain, rinse under cold running water, and return to the pot.
5
Meanwhile, heat the wine in a large nonstick skillet over medium-high heat.
6
Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed.
7
Drain the vegetables in a large colander set over a bowl.
8
Add the vegetables to the pasta and set the juices from the vegetables aside.
9
Melt the butter in a small saucepan over medium heat.
10
Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes.
11
Whisking constantly, slowly pour in the milk and the juices from the vegetables.
12
Add the thyme and the remaining 1 teaspoon of salt.
13
Cook, stirring, for 4 to 5 minutes.
14
Season with additional salt and pepper, to taste.
15
Beat the ricotta until smooth and slowly beat in the white sauce.
16
Toss with the macaroni mixture.
17
Transfer to the 2-quart baking dish and sprinkle with Parmesan.
18
Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray.
19
Bake until top is golden brown, about 35 minutes.
20
Serve immediately.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable cooking spray, 12 ounces dry elbow macaroni (about 3 cups dried), 1/2 cup white wine, 4 red bell peppers, stemmed and seeded, cut into thin strips, and more.

Yes, Janette's Cheesy Veggie Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Janette's Cheesy Veggie Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions