Veggie Mac and Cheese Primavera
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
453 kcal
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Course
Main Course
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Cuisine
American
Veggie Mac and Cheese Primavera
Description
This recipe uses rotini pasta cooked halfway to al dente, then coated in a cheese sauce made by whisking butter and flour to create a roux before adding hot milk and seasoning with salt, garlic powder, and Italian herbs. Reduced-fat cheddar cheese melts into the sauce, which is then mixed with sautéed zucchini, summer squash, peas, and drained tomatoes.
The mixture is spread into a baking dish and topped with buttered breadcrumbs, then baked until golden and bubbling. The vegetables add a light freshness and variety of textures, contrasting with the creamy sauce and tender pasta. The breadcrumb topping offers a crispy finish.
This veggie mac and cheese is suitable for meal prepping; leftovers can be frozen in portioned dishes and baked fresh from thawed state. It serves 8 people and can be adjusted for size, with attention to salt type as kosher salt is used in the recipe.
Yields 8 servings but can be divided into smaller or larger portions for different needs.Freeze unbaked portions tightly wrapped with plastic and foil for future meals; thaw overnight before baking.Use kosher salt carefully; reduce amount if substituting with finer table salt to avoid oversalting.
Ingredients
- 1 pound short pasta such as rotini
- 4 tablespoons butter divided, unsalted
- ¼ cup all-purpose flour
- 3 cups milk heated to a simmer, skim or low-fat
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- ¾ teaspoon basil dried
- ¾ teaspoon oregano dried
- 8 ounces cheddar cheese grated, reduced fat
- 12 ounces zucchini one small of each), halved lengthwise and thinly sliced ⅛-inch thick
- 12 ounces summer squash one small of each), halved lengthwise and thinly sliced ⅛-inch thick
- 1 diced tomatoes plain or Italian-style work equally well, canned, drained
- ¾ cup pea (fresh or frozen)
- ¾ cup bread crumbs (fresh or dried)
Instructions
- Preheat the oven to 350°F. Lightly grease a 13-by-9-inch (3 quart) baking dish and set aside.
- In a large pot of boiling salted water, cook the pasta for about half as long as the box suggests for al dente. Drain and set aside.
- In a large pot over medium heat, melt 3 tablespoons of the butter and then whisk in the flour. Add the hot milk slowly, whisking continuously, until it creates a smooth sauce. Bring the sauce to a simmer, still whisking so it doesn’t burn, and allow it to slightly thicken for a few minutes. It should coat the back of a spoon.
- Remove the sauce from the heat and add the salt, garlic powder, and Italian seasoning. Then stir in the cheese until it is completely melted. Add the vegetables and cooked pasta and stir to coat. Pour the mixture into the prepared baking dish and spread it out evenly.
- Melt the remaining 1 tablespoon of butter and stir it into the bread crumbs. Top the macaroni and cheese with the bread crumbs and then bake for about 20 to 25 minutes until bubbly at the edges. Switch to the broiler and broil for another couple minutes, or until the top begins to brown. Serve immediately.
Notes
- The recipe yields 8 servings, or 6 generous portions with nutritional details provided.
- Prepare smaller casseroles to freeze unbaked; tightly wrap with plastic and foil for storage.
- Thaw frozen mac and cheese in refrigerator overnight, then bake as directed.
- Adjust salt quantity if using table salt instead of kosher salt, as table salt is saltier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 403mg | 17% |
| Potassium | 384mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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