Recipes & Cooking Dinner & Meal Ideas Pasta & Noodles Veggie Mac and Cheese 4.3 (20) Add your rating & review This veggie-filled recipe offers a healthy twist on everyone's favorite comfort food. By Katie Rosenhouse Updated on September 10, 2024 Save Rate PRINT Share Total Time: 45 mins Servings: 8 Yield: 8 cups Jump to Nutrition Facts Jump to recipe This veggie-filled mac and cheese recipe offers a healthy twist on everyone's favorite comfort food. It blends the cheesy richness and crisp panko topping of a more indulgent mac and cheese with a nutritious mix of carrots, green beans, and broccoli, all tossed into whole grain elbow pasta. The sauce is a bit lighter, made with fat-free milk, reduced-fat cream cheese, and a reduced-fat Mexican cheese blend, but it's every bit as delicious as its more calorie-laden counterpart. It's a wholesome mac and cheese the whole family will love. 12 Healthy Make-Ahead Meals for Busy Weeknights How to Customize Veggie Mac and Cheese To change up this mac and cheese recipe based on your preferences or what you have on hand, consider these variation ideas: Cheese: Substitute part or all of the Mexican cheese blend with sharp cheddar or Gruyère for a classic sharp, cheesy flavor. Full-fat: For an extra creamy result, swap the reduced-fat ingredients with full-fat for added richness. Veggies: Add in any additional vegetables your family loves, including roasted red peppers, sauteed mushrooms, or corn for a pop of sweetness and color. Protein: For a one-pan meal, stir in shredded rotisserie chicken, crispy bacon, cooked sausage, or tofu. Spices: Add garlic powder, onion powder, cayenne, or any spices and seasonings as desired for additional flavor. Herbs: Stir in fresh parsley for a bright, herbaceous touch. Topping: Add Parmesan to the panko mixture to take it over the top, or swap the panko with standard breadcrumbs as needed. Pasta shapes: Switch up the pasta to use what you have on hand, including whole grain or traditional rotini, penne, shells, fusilli, and more. Andy Lyons Cook Mode (Keep screen awake) Ingredients ½ cup panko bread crumbs ¼ tsp. paprika 8 oz. dried whole grain elbow macaroni (about 2 cups) 1 cup sliced carrots 1 cup green beans cut into 1-inch pieces ⅔ cup finely chopped onion 2 cups small broccoli florets 1 ¾ cups fat-free milk 3 Tbsp. all-purpose flour ½ tsp. salt ⅛ teaspoon black pepper 3 oz. reduced-fat cream cheese (Neufchâtel) 1 ½ tsp. Dijon-style mustard 2 cups shredded reduced-fat Mexican-style four cheese blend (8 oz.) Nonstick cooking spray Directions Prepare Panko Topping Preheat broiler. In a bowl stir together panko and paprika. Cook Pasta and Vegetables In a large saucepan cook the next four ingredients (through onion) according to package directions for macaroni, except omit salt; add broccoli the last 3 minutes of cooking. Drain. Return cooked macaroni and vegetables to hot saucepan; keep warm. Prepare Cheese Sauce Meanwhile, in a medium saucepan whisk together milk, flour, salt, and pepper. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cream cheese and mustard until smooth. Remove from heat. Stir in shredded cheese until melted. Broil Mac and Cheese Immediately pour cheese mixture over macaroni mixture; toss gently to coat. Spoon into a 2 1/2- to 3-quart oval baking dish. Sprinkle panko mixture over macaroni mixture. Lightly coat panko mixture with cooking spray. Broil 4 to 6 inches from the heat 1 to 2 minutes or until golden brown. How To Store Veggie Mac and Cheese This veggie mac and cheese can be prepared in advance, wrapped tightly, and refrigerated for up to two days or frozen for up to three months. Thaw overnight in the refrigerator if frozen, then bake as directed. Wrap and refrigerate leftover mac and cheese for up to three days or freeze for up to three months. Reheat, covered, in a 350°F oven until hot throughout before serving. Rate It Print Nutrition Facts (per serving) 269 Calories 8g Fat 34g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 269 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 24mg 8% Sodium 495mg 22% Total Carbohydrate 34g 12% Total Sugars 6g Protein 16g 32% Vitamin C 20.3mg 23% Calcium 512mg 39% Iron 1.6mg 9% Potassium 321mg 7% Folate, total 48.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.