Veggie Loaded Macaroni and Cheese
Creamy vegetarian mac and cheese with kale and broccoli. Easy steps, cheese tips, and make-ahead advice for potlucks.
We have game night with potluck once a month at my retirement village and I made this up so the vegetarians could share in a non-meat entree. Its delicious and with the kale and broccoli, is a little healthier than just pasta.
Submitted by: Helen from Escondido, CA
Yield: 10-12
- Add chopped kale and broccoli to boost veg and fiber in a classic mac and cheese.
- Make a gentle roux, add milk and sour cream, then melt cheese off heat to keep sauce smooth.
- Assemble in a greased dish, top with cheese and smoked paprika, and bake 12 to 15 minutes.
Spices
Featured in this Recipe
Preparation Instructions:
Cook pasta in salted water until al dente. Drain – do not rinse. If you can, save the water after pasta is done to cook veggies.
Cook the kale and broccoli in salted water for 5 minutes. Do not overcook.
Place cooked pasta and veggies in a mixing bowl and toss with three tablespoons butter so pasta does not stick together.
Melt other three tablespoons of butter in a sauce pot, add flour, whisk together, and cook gently to make a roux. Add your spices except for paprika to this roux and let it cook gently for a minute to bloom the spices.
Gently add milk, mustard, and sour cream to the pot stirring gently as it comes close to a boil and thickens. Do not let this boil or burn, let it come close to a boil. Add three cups of cheese to the sauce and stir until melted. At this point you can turn off the flame and let residual heat melt the cheese.
Pour sauce over the pasta, kale, and broccoli. Stir with a spatula until combined.
Pour everything into a greased casserole dish and top with remaining cup of shredded cheese and sprinkle the smoked paprika over the top.
Bake at 350 for 12-15 minutes until cheese has melted on top.
thespicehouse.com
More About This Recipe
I use Mozzerella, jack and Sharp white cheddar, but any combination of cheeses or just one can be substituted. Jack and cheddar alone is very good, or pepper jack, Cheddar and smoked gouda would be good I never use any other Herb de Province except the Spice House blend for its unique and strong flavor.
Frequently Asked Questions
Can I use frozen broccoli and kale?
Yes. Cook frozen vegetables a little longer than fresh and drain well. Do not overcook. If using frozen, you can cook them straight from frozen in boiling water about 5 minutes, then drain and toss with butter before combining with the pasta.
How can I keep the cheese sauce smooth and not grainy?
Make the roux gently, then add milk slowly while whisking. Bring the sauce close to a simmer but do not boil. Remove from high heat before adding most of the cheese and stir until melted. Freshly grated cheeses melt better than pre-shredded ones.
Can I make this ahead for a potluck?
Yes. Prepare through step of pouring sauce over pasta and veggies, then refrigerate covered for up to 24 hours. Before serving, top with remaining cheese and bake at 350 F for 15 to 25 minutes until hot and the cheese is melted. Add a splash of milk if it seems dry.
Can I freeze the casserole?
Yes. You can freeze the assembled but unbaked casserole for up to 2 months. Thaw overnight in the refrigerator and bake as directed. If freezing a baked casserole, wrap tightly and freeze up to 2 months. Reheat covered and add a little milk if the texture tightens.
How do I make this gluten free?
Use gluten free pasta and replace the all purpose flour in the roux with a 1 to 1 gluten free flour blend. Or use a cornstarch slurry: mix 1 to 2 tablespoons cornstarch with cold milk and add to the warmed roux. Whisk until thickened.
What cheeses work best and any melting tips?
Good melting cheeses include mozzarella, jack, cheddar, smoked gouda, and pepper jack. Grate cheese fresh and avoid pre shredded blends with anti caking agents for a smoother sauce. Add most cheese off heat or on very low heat to prevent separation.
How long does this recipe serve and how should I store leftovers?
One pound of dry pasta typically feeds 6 to 8 people as a main dish. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven covered with foil at 325 F or microwave in portions, adding a little milk if needed.
Can I use frozen broccoli and kale?
Yes. Cook frozen vegetables a little longer than fresh and drain well. Do not overcook. If using frozen, you can cook them straight from frozen in boiling water about 5 minutes, then drain and toss with butter before combining with the pasta.
How can I keep the cheese sauce smooth and not grainy?
Make the roux gently, then add milk slowly while whisking. Bring the sauce close to a simmer but do not boil. Remove from high heat before adding most of the cheese and stir until melted. Freshly grated cheeses melt better than pre-shredded ones.
Can I make this ahead for a potluck?
Yes. Prepare through step of pouring sauce over pasta and veggies, then refrigerate covered for up to 24 hours. Before serving, top with remaining cheese and bake at 350 F for 15 to 25 minutes until hot and the cheese is melted. Add a splash of milk if it seems dry.
Can I freeze the casserole?
Yes. You can freeze the assembled but unbaked casserole for up to 2 months. Thaw overnight in the refrigerator and bake as directed. If freezing a baked casserole, wrap tightly and freeze up to 2 months. Reheat covered and add a little milk if the texture tightens.
How do I make this gluten free?
Use gluten free pasta and replace the all purpose flour in the roux with a 1 to 1 gluten free flour blend. Or use a cornstarch slurry: mix 1 to 2 tablespoons cornstarch with cold milk and add to the warmed roux. Whisk until thickened.
What cheeses work best and any melting tips?
Good melting cheeses include mozzarella, jack, cheddar, smoked gouda, and pepper jack. Grate cheese fresh and avoid pre shredded blends with anti caking agents for a smoother sauce. Add most cheese off heat or on very low heat to prevent separation.
How long does this recipe serve and how should I store leftovers?
One pound of dry pasta typically feeds 6 to 8 people as a main dish. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven covered with foil at 325 F or microwave in portions, adding a little milk if needed.
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