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Homemade mac and cheese primavera

This mac and cheese veggie primavera is comfort food packed with tons of veggies and topped with homemade cheese sauce!

Ingredients

  • 1 pkg 16 oz whole wheat farfalle
  • 2 tbsp olive oil
  • 1 large garlic clove, minced
  • 1 bunch broccoli (florets and stems chopped small)
  • 1 red pepper (cored and seeds removed, sliced thin)
  • 1.5 cups frozen peas, thawed
  • 2 - 3 cups baby spinach
  • 1/2 cup vegetable broth (I use Better Than Boullion No Chicken flavor)
  • 3 tbsp butter (I use Kerrygold grassfed)
  • 2 tbsp whole wheat flour
  • 1 1/2 cups whole milk
  • 1 3/4 cups shredded cheddar (I use half white cheddar and half regular)

Instructions

  1. Bring a pot of water to boil. Add the pasta and cook per package instructions.

  2. Heat a stir fry pan or large skillet over medium and add the olive oil. Once hot, add the minced garlic and cook for one minute, stirring. Then add the peas, broccoli, and red peppers and stir. Add 1/2 cup broth and stir/cook until the veggies are tender and liquid absorbed.  Stir in the baby spinach in the last minute of cooking and allow it to wilt slightly. Remove from the heat.

  3. To make the cheese sauce, heat a saucepan over medium. Melt the butter in the pan, then whisk in the flour. Continue whisking, and slowly add in the milk, whisking between additions. Once all the milk has been added, cook over medium heat, stirring, for about five minutes or until thickened. Remove from heat and stir in the cheese. Stir until the cheese has melted, and add salt to taste.

  4. Stir together the cooked pasta and cheese sauce, then mix in the veggies and serve!

Recipe Notes

Makes 4 large servings or 6 small