Why You’ll Love This Recipe
This mac and cheese brings together the creamy decadence of a beloved comfort food with the vibrant crunch and nutrition of fresh vegetables. It’s fast, flexible, and completely customizable to what you have on hand. Plus, it’s all made on the stovetop—no baking required—making it a quick and convenient choice without sacrificing taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
elbow macaroni or pasta of choice
broccoli florets
carrots, thinly sliced or shredded
peas (fresh or frozen)
red bell pepper, diced
butter
flour
milk (whole or 2% recommended)
shredded cheddar cheese
Parmesan cheese (optional)
salt and pepper to taste
paprika or dry mustard (optional, for added flavor)
Directions
- Cook pasta in a large pot of salted boiling water according to package directions. In the last 3 minutes of cooking, add broccoli, carrots, and peas. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until the mixture thickens, about 4-5 minutes.
- Reduce heat to low and stir in cheddar cheese (and Parmesan if using) until melted and smooth.
- Season the cheese sauce with salt, pepper, and optional paprika or mustard.
- Return the drained pasta and vegetables to the pot. Stir to coat everything evenly with the cheese sauce.
- Fold in diced red bell pepper for crunch and color.
- Serve warm, garnished with extra cheese if desired.
Servings and timing
This recipe serves 4 to 6 people and takes about 25 minutes from start to finish.
Variations
- Add Protein: Stir in cooked diced chicken, turkey, or tofu for a heartier meal.
- Vegan Version: Use plant-based butter, non-dairy milk, and vegan cheese alternatives.
- Gluten-Free Option: Substitute gluten-free pasta and use a gluten-free flour for the roux.
- Extra Creamy: Add a splash of cream or cream cheese for an even richer sauce.
- Spicy Kick: Mix in red pepper flakes or a dash of hot sauce for heat lovers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess. You can also microwave it in 30-second bursts, stirring between each until warmed through.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well. Add them during the last few minutes of pasta cooking time to heat through.
What’s the best cheese for stovetop mac and cheese?
Sharp cheddar melts well and gives a rich flavor, but you can also mix in Monterey Jack, mozzarella, or Gruyère for variety.
Can I make this dish ahead of time?
Yes, you can make it a day ahead. Store it in the fridge and reheat with a little milk to keep it creamy.
Is it okay to skip the flour?
The flour helps thicken the sauce. You can skip it, but the sauce may be thinner unless you use cream or a starch alternative.
Can I add spinach or kale?
Definitely. Stir in baby spinach or chopped kale in the last minute of cooking for added greens.
How do I prevent the cheese from clumping?
Add cheese gradually and stir constantly over low heat to ensure smooth melting.
Can I use a different type of pasta?
Absolutely. Shells, rotini, or penne all work well and hold the cheese sauce nicely.
How do I make this spicier?
Add cayenne pepper, hot sauce, or diced jalapeños to bring some heat to the dish.
What non-dairy milk is best for vegan versions?
Unsweetened almond, soy, or oat milk are good options that won’t overpower the flavor.
Can I bake this after assembling?
Yes, for a baked version, transfer to a baking dish, top with breadcrumbs and cheese, and bake at 375°F for 15–20 minutes.
Conclusion
Veggie Lovers’ Stovetop Mac & Cheese is a wholesome, satisfying twist on a comfort food favorite. Packed with colorful vegetables and loaded with cheesy goodness, it’s a dish that pleases both kids and adults. Quick to prepare and endlessly adaptable, this recipe is sure to become a regular in your meal rotation.
PrintVeggie Lovers’ Stovetop Mac & Cheese
Veggie Lovers’ Stovetop Mac & Cheese is a creamy, cheesy comfort food favorite packed with nutritious vegetables. This quick stovetop version is perfect for busy weeknights and delivers both flavor and a healthy twist in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz elbow macaroni or pasta of choice
- 1 cup broccoli florets
- 1/2 cup carrots, thinly sliced or shredded
- 1/2 cup peas (fresh or frozen)
- 1 red bell pepper, diced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole or 2% recommended)
- 2 cups shredded cheddar cheese
- 1/4 cup Parmesan cheese (optional)
- Salt and pepper to taste
- 1/2 tsp paprika or dry mustard (optional)
Instructions
- Cook pasta in a large pot of salted boiling water according to package directions. In the last 3 minutes of cooking, add broccoli, carrots, and peas. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until the mixture thickens, about 4-5 minutes.
- Reduce heat to low and stir in cheddar cheese and Parmesan (if using) until melted and smooth.
- Season the cheese sauce with salt, pepper, and optional paprika or mustard.
- Return the drained pasta and vegetables to the pot. Stir to coat everything evenly with the cheese sauce.
- Fold in diced red bell pepper for added crunch and color.
- Serve warm, garnished with extra cheese if desired.
Notes
- Use any vegetables you have on hand—this is a great fridge-cleaner meal.
- To make ahead, store in the fridge and reheat with a splash of milk.
- Add cooked chicken, tofu, or beans for added protein.
- Vegan? Use plant-based milk, butter, and cheese alternatives.
- Use gluten-free pasta and flour for a gluten-free version.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
