Cheesy Veggie Delight Mac & Cheese Casserole Recipe

Imagine a golden‑bubbled casserole where creamy cheese meets perfectly al‑dente pasta, all studded with bright, crunchy vegetables. That’s the magic of the Cheesy Veggie Delight Mac & Cheese Casserole—a comfort‑food classic with a wholesome twist that turns any weeknight into a celebration.

What makes this dish truly special is the balance between indulgent cheese sauce and the fresh snap of broccoli, carrots, and peas. The sauce is thickened with a butter‑flour roux, enriched with a splash of mustard, and finished with three kinds of cheese for depth and stretch.

Busy families, college students, or anyone craving a hearty, kid‑approved meal will love this casserole. It’s perfect for casual dinners, potlucks, or a cozy Sunday lunch when you want something satisfying without spending hours in the kitchen.

The process is straightforward: cook the pasta, blend a silky cheese sauce, toss in vegetables, top with breadcrumbs, and bake until the crust turns a caramel‑gold hue. In under an hour you’ll have a dish that looks as good as it tastes.

Why You'll Love This Recipe

Ingredients

The foundation of this casserole is a blend of quality pasta, fresh vegetables, and a rich cheese sauce. The elbow macaroni provides the perfect bite‑size shape to hold onto the sauce, while the mixed veggies add color, texture, and nutrients. A classic roux of butter and flour creates a velvety base, and the combination of three cheeses delivers depth, stretch, and a subtle sharpness that keeps every forkful interesting.

Pasta & Vegetables

• 2 cups (about 8 oz) elbow macaroni
• 1 cup broccoli florets, chopped
• ½ cup carrots, diced small
• ½ cup frozen peas, thawed

Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all‑purpose flour
• 1½ cups whole milk, warmed
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Topping & Seasonings

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)
• ¼ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Each component plays a specific role: the butter‑flour roux thickens the sauce, while milk and cream keep it luxuriously smooth. Dijon mustard lifts the flavor, preventing the cheese from feeling flat. The three cheeses melt together, offering both meltability and a sharp finish. Finally, the buttery panko topping adds a crunchy contrast that makes the casserole unforgettable.

Step-by-Step Instructions

Preparing the Pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 6‑7 minutes, or until just al‑dente—still a little firm because it will continue cooking in the oven. While the pasta cooks, steam the broccoli, carrots, and peas for 3‑4 minutes until bright and tender. Drain everything and set aside.

Making the Cheese Sauce

1. Build the roux. In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Sprinkle 3 tablespoons all‑purpose flour over the butter and whisk constantly for 2 minutes until the mixture turns a light golden color. This cooks out the raw flour taste.
2. Incorporate liquids. Slowly pour in 1½ cups warm whole milk while whisking to avoid lumps. Once smooth, add ½ cup heavy cream and continue stirring until the sauce thickens and coats the back of a spoon, about 4‑5 minutes.
3. Season and melt cheese. Stir in 1 teaspoon Dijon mustard, ¼ teaspoon smoked paprika, and a pinch of salt and pepper. Reduce heat to low, then fold in 1 cup shredded sharp cheddar, ½ cup shredded mozzarella, and ¼ cup grated Parmesan until fully melted and glossy.

Assembling the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9‑x‑13‑inch baking dish. Combine the cooked macaroni, steamed vegetables, and cheese sauce in a large bowl, tossing gently to coat evenly. Transfer the mixture into the prepared dish, spreading it into an even layer. This ensures each bite gets a balanced mix of pasta, veg, and sauce.

Adding the Crunchy Topping

1. Make the topping mixture. In a small bowl, combine ½ cup panko breadcrumbs with 2 tablespoons melted butter. Toss until every crumb is lightly coated; this will toast beautifully in the oven.
2. Sprinkle and bake. Evenly distribute the buttery panko over the casserole surface. Place the dish on the middle rack and bake for 25‑30 minutes, or until the topping is golden brown and the sauce bubbles at the edges. A visual cue is a deep, caramel‑colored crust.
3. Rest before serving. Remove the casserole from the oven and let it sit for 5‑7 minutes. Resting allows the sauce to set, making it easier to cut clean slices that hold their shape.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

For an extra pop, stir a tablespoon of finely grated Gruyère into the sauce or sprinkle a dash of hot sauce before baking. A splash of white wine added to the sauce while it simmers adds subtle acidity that brightens the cheese. Finish with a handful of fresh chopped chives right before serving for a fresh, oniony lift.

Common Mistakes to Avoid

Avoid over‑baking; a dry top means the sauce has evaporated too much. Keep an eye on the crust—once it’s golden, the interior is usually done. Also, don’t skip the resting step; cutting too early releases all the molten cheese onto the plate, making the dish look sloppy.

Pro Tips

Variations

Ingredient Swaps

Replace broccoli with cauliflower or add a handful of chopped spinach for extra greens. Swap carrots for sweet corn or diced red bell pepper for a sweeter bite. For a smoky twist, use smoked Gouda instead of mozzarella, and incorporate cooked bacon bits into the mix.

Dietary Adjustments

Gluten‑free diners can substitute regular pasta with gluten‑free elbow macaroni and use a gluten‑free flour blend for the roux. To make it dairy‑free, swap butter for olive oil, use plant‑based milk (such as oat or almond) and a vegan cheese blend; nutritional yeast adds a cheesy note. For a lower‑calorie version, reduce the heavy cream to ¼ cup and increase skim milk.

Serving Suggestions

Pair the casserole with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness. A side of garlic‑roasted potatoes or a simple loaf of crusty sourdough works well for soaking up extra sauce. For a festive touch, sprinkle toasted pumpkin seeds on top just before serving.

Storage Info

Leftover Storage

Allow the casserole to cool to room temperature, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days. For longer keeping, portion into freezer‑safe containers, wrap with a layer of plastic wrap followed by foil, and freeze for up to 3 months. Proper sealing prevents freezer burn and preserves flavor.

Reheating Instructions

Reheat in a preheated 350°F oven, covered with foil, for 15‑20 minutes until warmed through; uncover for the final 5 minutes to re‑crisp the topping. In a microwave, place a portion on a plate, drizzle a teaspoon of milk, cover, and heat on medium power for 2‑3 minutes, stirring halfway. Adding a splash of extra cheese while reheating restores creaminess.

Frequently Asked Questions

This Cheesy Veggie Delight Mac & Cheese Casserole brings together comforting creaminess, vibrant vegetables, and a satisfyingly crisp topping—all in a single bake. By following the detailed steps, using quality ingredients, and applying the pro tips, you’ll achieve a restaurant‑worthy dish every time. Feel free to experiment with swaps, add your favorite protein, or adjust seasonings to match your palate. Serve hot, share generously, and enjoy the warm, cheesy goodness!