Veggie Mac and Cheese {recipe}

This cold weather is in no hurry to leave and warm comfort foods have filled this weeks dinner menu at the request of the family. Nothing warms you up like a bowl of extra cheesy, veggie mac and cheese. It’s a regular at our house all year round.


Mac and Cheese has always been a favorite with my kids. I think most children would agree. I mean, it was one of my favorite dishes growing up. But as an adult, making a boxed version has lost its appeal and I am always on a mission to sneak extra veggies in to my extremely picky three-year-old’s diet.


Here is what you will need:

1 box of your favorite veggie pasta
1 bag of California Medley frozen veggies (thawed)
2 Tbsp. butter
2 Tbsp. onion (diced)
1/2 cup flour
2 cups milk
2 cups chicken stock
2 Tbsp. Dijon mustard (today we enjoyed French’s Dijon Mustard with Chardonnay)
4 cups of cheese – we love sharp cheddar and mozzarella (shredded)
pepper to taste

Here is what you need to do:

Cook your pasta as directed. (I like to under-cook it by a minute or two.)

In a large skillet or dutch oven, melt butter and saute onions until softened, 2-3 minutes. Add flour and whisk until well combined. Continue to whisk – stir in chicken stock and milk. Brink to a boil. Boil for two minutes, until it thickens. Stir in mustard, cheese, pepper, veggies, and pasta.

Either pour your cheesy pasta into a 9×13 inch baking dish or keep in your dutch oven and bake, covered, for 20 minutes and 350 degrees. Cool for 10 minutes. Serve and enjoy.


I’d love to hear from you – What are your childhood favorite dishes that you still love to enjoy as an adult? Do you still make these dishes the way mom used to (because that’s always the best) or have you created a new, just you recipe?

I received no compensation for this post but was provided with a sample of French’s Dijon Mustard with Chardonnay to facilitate this review in exchange for my honest opinion which in fact are my own.


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