Recipe: Veggie Loaded Mac And Cheese 🔗

Ingredients 🔗

• 8 ounces elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 3 cups shredded sharp cheddar cheese, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 cup broccoli florets
• 1/2 cup chopped bell pepper
• 1/2 cup chopped mushrooms

Directions 🔗

Step 1 🔗

Preheat oven to 375°F. Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil and cook the elbow macaroni according to the directions on the package, 8 minutes. Drain and set aside.

Step 2 🔗

In a medium saucepan, melt butter over low heat. Stir in flour until smooth, then add milk and bring to a simmer over medium heat, stirring often. Simmer until thickened, about 5 minutes. Remove from heat and mix in 2 cups of cheddar cheese until melted. Add garlic powder, onion powder and salt and pepper to taste.

Step 3 🔗

In the baking dish, combine cooked macaroni, cheese sauce, broccoli florets, chopped bell pepper and mushrooms. Mix together until evenly distributed. Sprinkle with remaining cheddar cheese on top. Bake for 20 minutes or until cheese is melted and bubbly around edges of baking dish.

Preparation, cooking time and yield 🔗

Preparation time: 20 minutes

Cooking time: 40 minutes

Yield: 6 servings