Best Creamy Vegetarian Macaroni Bake for Cozy, Comfort Food Nights
Dive into the ultimate comfort with this creamy vegetarian macaroni bake, a dish designed to warm you from the inside out. This recipe combines tender elbow macaroni with a vibrant medley of crisp-tender vegetables, all enveloped in a rich, velvety cheese sauce. Baked to golden perfection, it's the ideal hearty meal for a cozy evening.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
6 generous servings
Keywords
Why This Recipe Delivers
- Ultimate comfort food, perfect for chilly evenings or family dinners.
- Packed with a vibrant medley of vegetables for added nutrition and flavor.
- Features a luscious, velvety cheese sauce that's incredibly satisfying.
- Ready in under an hour, making it an ideal weeknight meal solution.
- Customizable with your favorite mixed vegetables and cheese blends.
Ingredients
- 225 grams (2 cups) elbow macaroni
- 300 grams (2 cups) mixed vegetables (such as bell peppers, broccoli florets, halved cherry tomatoes)
- 115 grams (1 cup) sharp cheddar cheese, shredded
- 225 grams (8 ounces) cream cheese, softened
- 480 milliliters (2 cups) whole milk
- 1 medium onion (approximately 150 grams), finely chopped
- 2 cloves garlic, minced
- 30 milliliters (2 tablespoons) olive oil
- 18 grams (2 tablespoons) all-purpose flour
- Salt to taste
- Black pepper to taste
- 55 grams (1/2 cup) Parmesan cheese, freshly grated, for topping
- 10 grams (1/4 cup) fresh herbs (such as chopped parsley or basil), for garnish
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 23×33 cm (9×13-inch) baking dish and set aside.
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, typically 8–10 minutes, until al dente. Drain thoroughly and set aside.
- While the macaroni cooks, lightly blanch or steam the mixed vegetables for 2-3 minutes until they are crisp-tender. This ensures they cook through in the bake without becoming mushy. Drain and set aside.
- In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and fragrant. Add the minced garlic and cook for another minute until aromatic, being careful not to burn it.
- Sprinkle the all-purpose flour over the sautéed onion and garlic. Stir continuously for about 1 minute, allowing the flour to cook out its raw taste and form a light roux, which will help thicken the sauce.
- Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce begins to thicken. Reduce the heat to low.
- Add the softened cream cheese and shredded cheddar cheese to the sauce. Stir gently until both cheeses are completely melted, creating a silky smooth, lump-free cheese sauce. Season the sauce with salt and black pepper to taste, keeping in mind the saltiness of the cheeses.
- Gently fold the cooked macaroni and the blanched mixed vegetables into the prepared cheese sauce until everything is evenly coated. Ensure all ingredients are well distributed.
- Transfer the macaroni and vegetable mixture into the greased baking dish. Sprinkle the freshly grated Parmesan cheese evenly over the top, creating a delicious, golden crust.
- Bake in the preheated oven for 20 minutes, or until the bake is bubbly around the edges and the Parmesan topping is golden brown and irresistible. Let it rest for a few minutes before serving.
Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or Dutch oven
- Whisk
- 9×13-inch (23×33 cm) baking dish
- Cutting board and knife
- Measuring cups and spoons
Essential Success Tips
- Cook macaroni al dente: Ensure your pasta is slightly firm before adding it to the sauce, as it will continue to cook in the oven and absorb more liquid, preventing a mushy texture.
- Grate your own cheese: Freshly grated cheddar and Parmesan melt more smoothly and offer superior flavor compared to pre-shredded varieties, which often contain anti-caking agents.
- Don't rush the roux: Allow the flour and oil mixture (roux) to cook for at least a minute to eliminate any raw flour taste before adding the milk.
- Gradually add milk: Whisking in the milk slowly prevents lumps in your cheese sauce, ensuring a velvety smooth consistency.
- Season in layers: Taste and adjust seasoning for the cheese sauce before mixing in the pasta and vegetables. You can always add more salt and pepper, but you can't take it away.
Professional Cooking Secrets
- A pinch of nutmeg: A tiny grating of fresh nutmeg (about 1/8 teaspoon) added to the cheese sauce subtly enhances its savory depth and complements the dairy beautifully, a trick often used in béchamel-based sauces.
- Toast the breadcrumbs: For an extra layer of texture and flavor, consider topping your bake with panko breadcrumbs lightly toasted in butter before sprinkling over the Parmesan. This adds an irresistible crunch.
- Infuse the milk: For an even richer flavor, gently warm the milk with a bay leaf, a few peppercorns, and half an onion before adding it to your roux. Strain it before use to infuse a delicate, aromatic base into your cheese sauce.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess if needed.
- Variations: Feel free to experiment with different cheeses like Gruyère, Gouda, or Monterey Jack. You can also add other vegetables such as spinach (wilted and squeezed dry), mushrooms (sautéed), or peas.
- Make ahead: You can assemble the bake up to a day in advance, cover it tightly, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
Frequently Asked Questions
Can I make this macaroni bake gluten-free?
Yes, absolutely! Simply substitute the elbow macaroni with your favorite gluten-free pasta and use a gluten-free all-purpose flour blend for the roux. Ensure all other ingredients are certified gluten-free.
What kind of mixed vegetables work best?
Bell peppers, broccoli, and cherry tomatoes are fantastic for color and texture. Other great options include corn, green beans, carrots (finely diced), or even spinach. Choose vegetables that cook relatively quickly or blanch them slightly beforehand.
My cheese sauce is lumpy. What went wrong?
Lumpy cheese sauce often occurs if the milk is added too quickly to the flour mixture, or if the cheese is added over too high heat. Ensure you whisk in the milk gradually and keep the heat low when melting the cheeses to prevent them from seizing.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 22g, Fat: 28g, Carbs: 38g (Estimates based on typical ingredient values per serving)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free pasta and flour. For a dairy-free option, use plant-based milk, vegan cream cheese, and dairy-free cheese shreds, though the flavor profile may change.
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