Three Cheese Broccoli Mac and Cheese (#1557)

Pastas Main Vegetarian
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  • 1 1/2 cups Pasta, Whole-Wheat Macaroni or you can use regular macaroni
  • 2 tsp Olive Oil
  • 4 Carrots medium, diced
  • 1 Sweet Red Bell Peppers diced
  • 1 large Onions chopped
  • 6 cups Broccoli Florets fresh or frozen, chopped
  • 3 cloves Garlic minced
  • 4 tablespoons All-Purpose Flour
  • 1 1/4 cups Stock chicken or vegetable
  • 3/4 cup Milk
  • 1 cup Very Old Sharp Cheddar Cheese shredded
  • 1 cup Cheddar Cheese horseradish flavor, or still use old cheddar, shredded
  • 1 cup Swiss Cheese shredded
  • 2 1/2 tsp Whole-Grain Mustard
  • 1/2 tsp Paprika
  • 1/8 tsp Nutmeg freshly grated
  • 1 Salt And Black Pepper to taste


  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package directions.
  3. Drain the pasta, and return to the pot. Set aside.
  4. Preheat the oven to 350° f (180° c).
  5. While the pasta is cooking, heat the oil in a large pot or a dutch oven over medium-high heat until hot.
  6. Add the carrots, bell peppers, and onions, stirring occasionally, and cook until vegetables start to become soft, about 3 minutes.
  7. Stir in the broccoli and garlic until well combined.
  8. Sprinkle the flour over the vegetables, stir until well mixed, 40 seconds to 1 minute.
  9. Pour in broth and milk.
  10. Bring to a boil, cook and stir until the sauce is thickened and vegetables are tender, about 3 minutes.
  11. Stir in 2 1/2 cups of mixed cheeses, mustard, paprika, nutmeg, salt and pepper to taste.
  12. Add the macaroni into the cheese-vegetable mixture, and stir until coated and combined.
  13. Pour the mixture into a 9 by 13-inch casserole dish, and spread evenly.
  14. Sprinkle the remaining cheese on top.
  15. Bake, uncovered, until the casserole heated through, sauce bubbles and the cheeses on top are melted, about 25 minutes.
  16. Remove from the oven, and let cool for a few minutes.
  17. Serve hot.
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