Veggie Mac Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions (usually 8–9 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make cheese sauce

In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in the flour and cook for 1 minute, whisking constantly to form a roux. Slowly whisk in the 2 cups milk, continuing to whisk until smooth. Cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Reduce heat to low and add the shredded muenster and mozzarella in handfuls, stirring until fully melted and smooth. Stir in Dijon mustard, salt, pepper, and optional nutmeg. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Combine cooked pasta with cheese sauce in a large bowl or the pot used for cooking pasta. Toss gently to coat and set aside while you prepare vegetables.

Sauté onions and mushrooms

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté until soft and translucent, about 5–6 minutes. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5 more minutes.

Add garlic and seasonings

Add the minced garlic and red pepper flakes (if using) to the skillet and cook, stirring, for 30–45 seconds until fragrant.

Cook broccoli

Add the broccoli florets to the skillet. Pour in 2–3 tablespoons of water, cover the skillet, and steam for 2–3 minutes until bright green and just tender. Uncover and cook off any remaining liquid, about 1 minute.

Finish with tomatoes and spinach

Add the halved cherry tomatoes and the spinach to the skillet. Cook, stirring, until the spinach wilts and tomatoes warm, 1–2 minutes. Taste and adjust seasoning with a pinch of salt and pepper.

Transfer the cooked vegetables into the bowl with the cheese-coated pasta and gently fold to combine, making sure vegetables are evenly distributed.

Assemble (skillet or bake)

Option A - Stovetop: Return the combined pasta and vegetables to the large skillet over low heat just to warm through, then sprinkle the shredded muenster/mozzarella reserved (if any) or additional 1/4 cup cheese on top to melt for 1–2 minutes, then remove from heat. Option B - Baked: Preheat oven to 375°F (190°C). Transfer the combined pasta and vegetables to a lightly greased 9x9 or similar baking dish. In a small bowl, toss the panko with 1 teaspoon olive oil or melted butter and sprinkle over the top. Add an extra handful (about 1/4 cup) of shredded cheese on top if desired. Bake until bubbly and golden, about 12–15 minutes. For a browned top, broil 1–2 minutes—watch closely.

Serve

Remove from heat or oven, let rest 3–5 minutes. Sprinkle chopped parsley over the top if using. Serve hot.