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5 from 1 vote
Veggie Mac and Cheese
Loaded Veggie Mac and Cheese
Prep Time
20 mins
Cook Time
25 mins

The perfect veggie mac and cheese for meatless Monday!

Servings: 4
  • 1 LB Penne Pasta
  • 1 Head Broccoli
  • 1 Cup Match Stick Carrots
  • 1 Yellow Squash
  • 1 Bag Shelled English Peas
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 2 Cups Heavy Cream can substitute for whole milk
  • 2 Cups Shredded Cheese
  • Salt and Pepper to taste
  • Cayenne Pepper to taste
  • 1 Cup Breadcrumbs
  1. Boil penne noodles according to box instructions

  2. Melt butter in a large sauce pan

  3. Whisk in flour

  4. Slowly stir in heavy cream until smooth. Allow to simmer over low heat to thicken.

  5. When noodles have approximately 2-3 minutes left, add chopped veggies into boiling water and allow to cook. At this point you should also preheat your oven to 350.

  6. Drain veggies and pasta and set to the side. 

  7. Return to sauce and mix in half of the cheese, salt, pepper, and cayenne. I added a small amount of Parm to my sauce but this is optional.

  8. Add half of the noodles and veggies to a large glass pan. Mix in half of the cheese sauce. Repeat with the remaining halves. 

  9. Top with the rest of the cheese and breadcrumbs.

  10. Bake at 350, uncovered, for 25 minutes. 

  11. Let cool and enjoy!