Veggie Mac n Cheese

This Veggie Mac n Cheese puts a healthy spin on a comfort food favorite. With a creamy cheese sauce enveloping classic macaroni noodles and delicious broccoli, peppers, and spinach, this dish is sure to be a crowd pleaser!

Health Benefits:
  • Using low fat or skim milk in this recipe is a great way to cut back on fat while still creating a thick, creamy cheese sauce with the help of a “roux,” the fat flour combination used for thickening!
  • Broccoli is a vitamin C power house! Did you know 2 cups of broccoli has more than 3 times the amount of vitamin C as a large orange?


  • 1/2 lb - macaroni noodles or pasta of choice
  • 3 tbsp - butter
  • 1/4 cup - flour
  • 2 1/2 cup - low fat milk
  • 1/4 tsp - each garlic, onion, chili powder, and black pepper
  • 8 oz - sharp cheddar cheese
  • 2 cup - chopped broccoli
  • 2 ct - red bell peppers, chopped
  • 1 1/2 cup - spinach, chopped
  • 3/4 cup - breadcrumbs (optional)

  1. Cook pasta according to package instructions.
  2. Chop broccoli and bell peppers. Chop spinach and set aside.
  3. Grate or chop cheddar cheese. Set aside.
  4. Add ½ c water to a medium/large pot. Bring to a boil and add broccoli and peppers. Stir and cook vegetables for 5-7 minutes over medium heat. When tender, remove from pot and set aside.
  5. Melt butter in the same pot and add flour, mixing to create a paste or “roux”. Cook for 2-3 minutes until golden. Add milk and stir often.
  6. When this milk has thickened to the consistency of an alfredo sauce, add cheese and spices. Stir until well blended.
  7. Add pasta and cooked vegetables and mix.
  8. Optional: pour vegetable macaroni and cheese into a baking dish. Sprinkle with bread crumbs and bake at 375 until bread crumbs are golden, about 20 minutes.
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