Hi everyone, I’m Emily! I was born and raised in the Midwest, where comfort food reigns supreme. As a busy mom and home cook, I’m always looking for easy and delicious recipes that the whole family will love. That’s why I’m excited to share my take on a classic mac and cheese recipe that’s perfect for Tax Day.
Emily is a stay-at-home mom based in Chicago, Illinois. She loves spending time with her two young children and coming up with creative activities for them to do together. Emily is also passionate about cooking and entertaining friends and family. She enjoys trying out new recipes and putting her own twist on classic dishes. When she’s not in the kitchen or with her kids, Emily likes to read, practice yoga, and explore the city’s food and cultural scene.
Emily currently resides in the United States and grew up in the United States.
Mac and cheese has been a staple in American cuisine since the 1800s, when it was first introduced as a casserole dish made with macaroni and a white sauce. Over the years, different variations have emerged, with some cooks adding everything from bacon and breadcrumbs to lobster and truffles. My recipe features fresh, seasonal veggies like broccoli and green peas, which add a pop of color and nutrition to the dish.
With Tax Day coming up, I know a lot of us are feeling stressed and overwhelmed. But sometimes the simplest things can bring the most comfort. A warm and gooey plate of mac and cheese is like a hug in food form, and it’s a great way to take a break from all the hustle and bustle. Plus, this recipe is easy to make and can be customized to suit your tastes. Whether you’re cooking for a family or just for yourself, I hope this mac and cheese brings a little bit of joy to your day.
What you need
Looking for a fresh twist on a classic comfort food? Look no further than my Spring Vegetable Mac and Cheese! This easy-to-make recipe takes traditional mac and cheese and adds fresh, seasonal ingredients like broccoli and green peas for a healthier and more colorful version of the dish. The star of the show, though, is the rich and creamy cheese sauce, made with a combination of sharp cheddar and nutty Gruyere cheese. The pasta is cooked until al dente and then combined with the veggies and sauce before being baked to perfection with a crispy golden-brown crust on top. Garnished with fresh parsley, this dish is both comforting and refreshing, making it the perfect meal for a cozy night in or a springtime gathering with friends and family.
Ingredients:
- elbow macaroni – The pasta shape that makes mac and cheese recognizable, perfect for scooping the creamy cheese sauce. Can be swapped for other pasta shapes.
- unsalted butter – Adds richness and flavor to the cheese sauce. Can be swapped for salted butter or margarine, but adjust salt amount accordingly.
- all-purpose flour – Used to make the roux that thickens the cheese sauce. Can be swapped for gluten-free flour or cornstarch for a gluten-free version.
- whole milk – The liquid base of the cheese sauce, providing creaminess and richness. Can be swapped for lower-fat milk, but the sauce will be less rich.
- sharp cheddar cheese – Adds tangy, nutty flavor and a creamy texture to the cheese sauce. Can be swapped for other types of cheese, like Gouda or Monterey Jack.
- Gruyere cheese – A semi-hard Swiss cheese that adds a nutty and earthy flavor to the cheese sauce. Can be swapped for another type of Swiss cheese or Emmental cheese.
- broccoli – Adds a fresh and slightly bitter flavor to the dish, as well as a pop of green color. Can be swapped for other green vegetables, like asparagus or kale.
- frozen green peas – Adds sweetness and a pop of color to the dish, as well as a boost of nutrition. Can be swapped for other frozen vegetables, like corn or edamame.
- fresh parsley – Adds a fresh and herbaceous flavor to the dish, as well as a pop of green color. Can be swapped for other fresh herbs, like chives or thyme.
- salt – Enhances the flavor of the dish and balances the richness of the cheese sauce. Can be adjusted to personal taste.
- pepper – Adds a mild spice and complements the flavor of the cheese sauce. Can be adjusted to personal taste.
Utensils:
- large pot
- colander
- large saucepan
- whisk
- oven-safe baking dish (9×13 inch)
Broccoli, the ultimate green vegetable
Broccoli is one of my favorite vegetables to cook with, and for good reason. It’s packed with nutrients like vitamin C, fiber, and antioxidants, and it adds a fresh and slightly bitter flavor to any dish. Plus, it’s versatile and can be used in a variety of recipes, from stir-fries to soups. In this mac and cheese recipe, the broccoli adds a pop of green color and a boost of nutrition, making it a healthier and more balanced version of the classic dish. I love the way the tender broccoli florets contrast with the creamy and cheesy sauce, creating a perfect harmony of flavors and textures.
Gruyere cheese, the Swiss secret ingredient
Gruyere cheese is a type of semi-hard cheese that originates from Switzerland, and it’s one of my favorite types of cheese to use in cooking. It has a nutty and earthy flavor that pairs well with many other ingredients, and it melts beautifully, making it perfect for mac and cheese. In this recipe, the Gruyere cheese adds a depth of flavor and richness to the cheese sauce, complementing the tangy sharp cheddar cheese perfectly. I also love how Gruyere cheese browns beautifully in the oven, creating a crispy and cheesy crust on top of the mac and cheese. It’s a small touch that makes a big difference in the final dish!
What to serve it with?
I love to serve my Spring Vegetable Mac and Cheese with a crisp and refreshing salad on the side. The salad provides a nice contrast to the rich and creamy mac and cheese, while also adding some extra vitamins and nutrients to the meal. I like to make a simple salad of mixed greens, cherry tomatoes, and sliced cucumbers, dressed with a light vinaigrette. The combination of the creamy mac and cheese and the fresh salad is just perfect, making it one of my go-to meals for a cozy night in or a dinner party with friends. Plus, it’s a great way to balance out the indulgence of the mac and cheese with some lighter and healthier options.
Summary
And that’s it, folks! I hope you enjoyed learning about my Spring Vegetable Mac and Cheese recipe as much as I enjoyed sharing it with you. As always, I would love to hear from you in the comments section below. Did you make any interesting variations to the recipe? Do you have any tips or tricks to share with other readers? Let me know! I’m always looking for new ideas and ways to improve my recipes, and I value your feedback. So go ahead, give this recipe a try, and don’t forget to share your thoughts in the comments!
Here’s the recipe:
Spring Vegetable Mac and Cheese: A Fresh Twist on a Classic Comfort Food
Equipment
- large pot
- Colander
- large saucepan
- Whisk
- oven-safe baking dish (9x13 inch)
Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 small head broccoli
- 1 cup frozen green peas
- 1/4 cup chopped fresh parsley
- to taste salt
- to taste pepper
Instructions
- Cook the pasta - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside. Don't overcook the pasta, as it will continue to cook in the oven. Make sure to salt the pasta water well, as it will add flavor to the pasta.
- Prepare the cheese sauce - In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is golden brown and bubbly. Slowly whisk in the milk, making sure to whisk out any lumps. Bring the mixture to a simmer and cook, whisking constantly, until the sauce has thickened and coats the back of a spoon. Add the shredded cheddar cheese and Gruyere cheese, and stir until melted and smooth. Season the sauce with salt and pepper to taste. Make sure to whisk the flour into the butter mixture thoroughly to avoid any lumps in the sauce. Use a high-quality cheese for the best flavor and melting properties. Don't forget to season the sauce with salt and pepper to enhance the flavors.
- Add the veggies and pasta to the cheese sauce - Preheat the oven to 375°F. Add the cooked pasta, broccoli florets, and frozen peas to the cheese sauce and stir to combine. Pour the mixture into an oven-safe baking dish and spread it out in an even layer. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling. Make sure to stir the pasta and veggies into the sauce gently, so as not to break up the pasta or crush the veggies. You can also add breadcrumbs or Parmesan cheese to the top of the mac and cheese before baking for a crispy crust.
- Garnish and serve - Remove the baking dish from the oven and let it cool for a few minutes. Sprinkle the chopped parsley over the top of the mac and cheese. Serve hot and enjoy! You can also add other toppings to the mac and cheese, like bacon bits, scallions, or hot sauce, to customize it to your tastes.
