Veggie Mac 'n' Cheese Recipe

Name: Veggie Mac 'n' Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rotini pasta; 12 lb small broccoli floret; 34 lb small cauliflower floret; 1 cup frozen peas; 12 ounces shredded reduced-fat sharp cheddar cheese (3 cups); 8 ounces reduced-fat cream cheese (Neufchatel); 2 tablespoons margarine or 2 tablespoons butter; ½ teaspoon mustard powder; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon cayenne (Ground Red Pepper); ¼ teaspoon salt; 3 cups reduced fat 2% low-fat milk

Servings: persons

12 ounces rotini pasta
12 lb small broccoli floret
34 lb small cauliflower floret
1 cup frozen peas
12 ounces shredded reduced-fat sharp cheddar cheese (3 cups)
8 ounces reduced-fat cream cheese (Neufchatel)
2 tablespoons margarine or 2 tablespoons butter
½ teaspoon mustard powder
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne (Ground Red Pepper)
¼ teaspoon salt
3 cups reduced fat 2% low-fat milk

1
Preheat oven to 400.
2
Grease six 16-ounce casserole dishes (or one 3-quart shallow baking dish).
3
Heat large covered saucepot of water to boiling on high.
4
Add pasta; cook 3 minutes, uncovered.
5
Add broccoli, cauliflower, and peas; cook 1 minute.
6
Drain well.
7
Meanwhile, in food processor with knife-blade attached, pulse 8-ounce cheddar (2 cups), cream cheese, margarine, mustard, nutmeg, cayenne, and salt until well blended.
8
With processor running, add milk.
9
Puree until smooth.
10
Return pasta mixture to saucepot and immediately add milk mixture.
11
Stir well to evenly coat.
12
Divide evenly among prepared dishes or pour into prepared dish.
13
Top with remaining cheddar.
14
Place dishes on jelly-roll pan and bake uncovered 15-20 minutes or just until bubbling.
15
(If using 3-quart dish, cover tightly with foil and bake 20 minutes.
16
Uncover and bake 10 minutes longer).

2489

kcal

Calories

Fat

372

Carbs

162

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 12 ounces rotini pasta, 12 lb small broccoli floret, 34 lb small cauliflower floret, 1 cup frozen peas, and more.

Yes, Veggie Mac 'n' 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!

Veggie Mac 'n' Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions