Save Last Tuesday found me standing in front of the refrigerator at 6 PM, realizing I had promised my niece dinner and had nothing planned. The broccoli was wilting, carrots were rolling around in the crisper drawer, and somewhere in the back I found a bag of frozen peas. That accidental combination turned into something my sister now requests every time she visits.
My roommate walked in while I was testing this recipe and actually hovered over the stove, dipping a spoon into the sauce every thirty seconds. She claimed she was quality control, but I think she just wanted to eat it before it even hit the baking dish. The whole apartment smelled like buttery comfort by minute seven.
Ingredients
- 300 g (10 oz) elbow macaroni: The curves catch sauce perfectly, though cavatappi works beautifully too
- 1 cup broccoli florets: Chop them small so they cook through and distribute evenly throughout
- 1 cup carrots, diced: Keep pieces about the same size as your pasta for consistent texture
- 1 cup frozen peas: These go in last because they need barely any time to brighten up
- 2 tbsp unsalted butter: Start your roux with cold butter and let it melt slowly for the smoothest base
- 2 tbsp all-purpose flour: Whisk constantly for one full minute to cook out any raw flour taste
- 2 cups whole milk: Warm milk incorporates faster and prevents lumps from forming
- 1 cup sharp cheddar, shredded: Buy blocks and grate it yourself for superior melting
- 1/2 cup mozzarella, shredded: Creates those incredible cheese pulls everyone loves
- 1/4 cup Parmesan, grated: Adds a salty depth that rounds out the sauce
- 1/2 tsp mustard powder: The secret ingredient that makes cheese taste more like cheese
- 1/4 tsp garlic powder: Use powder instead of fresh for a background note that does not overpower
- Salt and black pepper: Taste your sauce before adding, since Parmesan is already quite salty
- 1/2 cup panko breadcrumbs: Mixed with 1 tbsp melted butter, this creates the golden crunch everyone fights over
Instructions
- Get everything ready:
- Preheat your oven to 180°C (350°F) and grease a 2 liter baking dish with butter
- Cook the pasta smart:
- Boil salted water, add macaroni, then drop in broccoli and carrots during the last three minutes and peas in the final sixty seconds before draining
- Build your roux base:
- Melt butter over medium heat, whisk in flour, and stir for exactly one minute until it smells nutty and bubbly
- Create the sauce:
- Slowly stream in milk while whisking, keep stirring for about five minutes until it coats the back of a spoon
- Melt in the magic:
- Pull from heat and stir in cheddar, mozzarella, and Parmesan along with mustard and garlic powder until completely smooth
- Combine and top:
- Mix sauce with pasta and vegetables, pour into your dish, and sprinkle with panko mixed with melted butter
- Bake until bubbly:
- Twenty to twenty five minutes in the oven gives you that gorgeous golden crust everyone waits by the counter for
Save The first time I made this for a potluck, someone asked for the recipe before they even finished their first bite. Watching three different people go back for seconds made all the vegetable chopping feel absolutely worth it.
Making It Your Own
Sometimes I swap in spinach or bell peppers when the crisper drawer needs clearing. The beauty of this recipe is how forgiving it is with whatever vegetables you have on hand.
Getting Ahead
You can assemble everything the night before and keep it covered in the refrigerator. Just add five extra minutes to the baking time since it will be going in cold.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. I like to serve this alongside roasted asparagus or keep it simple with just a slice of garlic bread.
- Let it rest for ten minutes before serving so the sauce sets slightly
- Leftovers reheat beautifully with a splash of milk
- The topping stays crispy for about two hours after baking
Save This is the kind of dinner that makes people feel at home the moment they walk through the door.
Common Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to 8 hours in advance, cover it tightly, and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time since it will start cold.
- → What vegetables work best as substitutes?
Spinach, bell peppers, corn, and green beans are excellent alternatives. Add heartier vegetables like broccoli and carrots earlier in cooking, while delicate greens like spinach should be stirred in just before baking.
- → How do I prevent a lumpy cheese sauce?
Whisk the flour into melted butter thoroughly before adding milk gradually while stirring constantly. Keep heat at medium to avoid scorching, and remove from heat before adding cheese to prevent it from becoming grainy.
- → Is this suitable for a gluten-free diet?
Absolutely. Simply substitute gluten-free pasta and gluten-free all-purpose flour in the roux. Verify that your cheese labels confirm gluten-free status, as some may contain additives.
- → What can I add for extra flavor?
Smoked paprika, dry mustard, fresh thyme, or chopped herbs like parsley and chives enhance the dish. A pinch of cayenne pepper adds subtle heat. Some prefer adding crispy bacon bits for a non-vegetarian variation.
- → Can this be frozen for later?
Yes, freeze the unbaked assembled dish for up to 3 months. Thaw overnight in the refrigerator and bake as directed, potentially adding 5-10 minutes to the cooking time.