Vegetable Mac and Cheese Recipe


Mac & Cheese



Prep Time

10 minutes

Cook Time

30 minutes

Everyone loves mac and cheese! This recipe highlights the season’s vegetables while keeping true to the spirit of the ultimate comfort food. Some vegetable suggestions include: bell peppers, broccoli, butternut squash, cauliflower, carrots, onions, tomatoes, zucchini or yellow squash.


  • 8 ounces elbow macaroni, uncooked (about 1¾ cups) regular, whole wheat, chickpea, etc.
  • Salted water
  • 1 tablespoon olive oil
  • ¾ teaspoon sea salt, divided
  • 2 cup vegetables, shredded or diced
  • 2 tablespoons Cabot Salted Butter

  • 2 tablespoons King Arthur All-Purpose Flour or King Arthur Gluten-Free All-Purpose Flour

  • ¼ teaspoon garlic powder
  • 1 cup whole milk
  • ¼ cup Cabot Sour Cream or Cabot Plain Greek Yogurt

  • 8 ounces Cabot Sharp Cheddar, Extra Sharp Cheddar, shredded (about 2 Cups), or Mac & Cheese Shredded Cheddar Cheese


  1. COOK elbow macaroni according to package instructions. Be sure to add ¼ teaspoon salt to the water used to boil the noodles. Drain, but do not rinse, and set aside.
  2. ADD olive oil and diced/shredded veggies to a medium sauté pan and sprinkle with ¼ teaspoon salt. Cook over medium heat for 4-6 minutes until the veggies are soft but slightly firm. Remove from heat and set aside.
  3. MIX flour, ½ teaspoon sea salt, and garlic powder together in a small bowl, set aside. Melt the butter in a medium saucepan over medium heat. When butter is melted, add flour mixture and whisk to combine. Cook this paste for 1 minute until mixture is slightly golden brown. Slowly add milk, whisking constantly until smooth. Add Sour Cream or Greek yogurt and whisk until smooth. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes), stirring occasionally. Do not let it boil. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese a little at a time. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
  4. ADD cooked elbow macaroni to the pot of cheese sauce and stir until the sauce is evenly distributed. Add sautéed veggies and stir. Serve warm!
  5. * STORE in an airtight container in the refrigerator.  Reheat on the stovetop or in the microwave.  You may need to add another 1 – 2 tablespoons of milk to make the mac and cheese creamy again after storing.



per serving
Amount/Serving % Daily Value
33 grams
Saturated Fat
17 grams
90 milligrams
910 milligrams
55 grams
3 grams
25 grams
513 milligrams
Image of Vegetable Mac and Cheese Recipe

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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