Baked Veggie Mac Skillet

This Baked Veggie Mac Skillet isn’t just another recipe in our rotation; it’s become a celebrated event. The first time I made it, I was looking for a way to sneak more vegetables onto my kids’ plates without the usual negotiations. Mac and cheese is universally loved in our house, so using that as a vehicle seemed like a safe bet. I wasn’t prepared for just how successful it would be. The aroma wafting from the oven – that blend of sharp cheddar, savoury garlic, and subtly sweet roasted vegetables – had everyone hovering around the kitchen. When I pulled the golden, bubbling skillet out, there were audible gasps. The kids, usually suspicious of anything green, dove right in, mesmerized by the creamy, cheesy pasta. My partner, a self-proclaimed mac and cheese purist, declared it one of the best versions he’d ever had. It strikes that perfect balance: deeply comforting and cheesy like the classic, but vibrant and texturally interesting thanks to the tender-crisp vegetables. It feels wholesome without sacrificing indulgence. Now, it’s a requested favourite, perfect for busy weeknights when we need something satisfying and relatively quick, but also special enough for a relaxed Sunday dinner. It cleans up easily (especially using an oven-safe skillet!), and the leftovers? Pure gold for lunch the next day. It’s a testament to how simple ingredients, prepared with a little care, can create something truly memorable and crowd-pleasing.

Ingredients

• 1 pound (450g) Elbow Macaroni (or similar short pasta): The classic shape, perfect for holding onto that luscious cheese sauce. You can substitute shells, rotini, or penne.
• 1 tablespoon Olive Oil: Used for sautéing the vegetables, adding a touch of fruity flavour.
• 1 medium Yellow Onion, finely chopped: Forms the aromatic base of our veggie mix, providing sweetness when cooked.
• 2 cloves Garlic, minced: Essential for savoury depth; mince finely to distribute flavour evenly.
• 1 medium Red Bell Pepper, chopped: Adds sweetness, vibrant colour, and a slight crunch.
• 1 medium Green Bell Pepper, chopped: Offers a slightly more vegetal counterpoint to the red pepper, adding complexity and colour.
• 1 small head Broccoli, cut into small florets: Provides earthy notes, great texture, and a boost of green goodness. Ensure florets are bite-sized.
• 1 cup Frozen Peas: Add a pop of sweetness and colour; no need to thaw beforehand.
• 1/2 cup (1 stick / 113g) Unsalted Butter: The foundation for a rich and smooth béchamel cheese sauce.
• 1/2 cup All-Purpose Flour: Used to thicken the butter, creating a roux for the cheese sauce.
• 4 cups Whole Milk, warmed: Creates a creamy sauce base. Warming helps prevent lumps when adding to the roux. Low-fat milk can be used but may result in a less rich sauce.
• 1 teaspoon Dijon Mustard: Adds a subtle tang and complexity that cuts through the richness of the cheese.
• 1 teaspoon Smoked Paprika: Lends a beautiful colour and a hint of smoky depth.
• 1/2 teaspoon Salt (or to taste): Enhances all the flavours. Adjust based on the saltiness of your cheese.
• 1/4 teaspoon Black Pepper (or to taste): Provides a gentle warmth.
• 4 cups (about 16 oz / 450g) Sharp Cheddar Cheese, shredded: The star of the show! Sharp cheddar provides that classic, tangy mac and cheese flavour. Shredding your own from a block melts better than pre-shredded.
• 1 cup (about 4 oz / 113g) Gruyère Cheese, shredded (optional but recommended): Adds nutty complexity and superior melting qualities. Fontina, Monterey Jack, or Gouda are good substitutes.
• 1/2 cup Panko Breadcrumbs (optional): For a delightfully crispy topping. Regular breadcrumbs work too, but panko offers superior crunch.
• 2 tablespoons Unsalted Butter, melted (optional): Mixed with the panko for an evenly golden and crisp topping.
• Fresh Parsley, chopped (for garnish, optional): Adds a touch of freshness and colour right before serving.

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a large (at least 12-inch) oven-safe skillet or a 9×13 inch baking dish. If using a baking dish, you’ll transfer the mixture later.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (usually about 1-2 minutes less than the package time). It will cook further in the oven, so you want it to still have a slight bite. Drain the pasta well and set aside. Rinsing isn’t necessary.
3. Sauté the Vegetables: While the pasta cooks, heat the olive oil in your large oven-safe skillet over medium heat. If not using an oven-safe skillet, use a large sauté pan. Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
4. Add More Veggies: Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the skillet. Sauté for another 5-7 minutes, until the peppers begin to soften but still retain some slight firmness (tender-crisp).
5. Incorporate Broccoli: Add the broccoli florets to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the broccoli turns bright green and becomes slightly tender.
6. Make the Roux: Push the vegetables to one side of the skillet (or temporarily remove them if your skillet is crowded). Add the 1/2 cup of unsalted butter to the empty side and let it melt completely over medium heat. Once melted, whisk in the all-purpose flour. Cook this mixture (the roux), whisking constantly, for about 1-2 minutes. This step is crucial to cook out the raw flour taste. The roux should be smooth and bubbly.
7. Build the Béchamel Sauce: Gradually pour the warmed whole milk into the skillet while whisking constantly and vigorously. Start with a small amount, whisking until smooth, then slowly add the rest. Continue whisking until the sauce begins to thicken slightly, usually about 3-5 minutes. Make sure to scrape the bottom of the pan to prevent scorching.
8. Season the Sauce: Whisk in the Dijon mustard, smoked paprika, salt, and black pepper. Stir until well combined. Let the sauce simmer gently for another minute or two to allow the flavours to meld. Taste and adjust seasoning if necessary.
9. Melt the Cheese: Reduce the heat to low. Gradually add the shredded sharp cheddar and Gruyère cheese (if using) to the sauce, a handful at a time, stirring continuously until each addition is melted and the sauce is smooth before adding the next. Do not boil the sauce after adding the cheese, as this can cause it to become grainy or separate. Stir until all the cheese is melted and incorporated into a luscious, smooth sauce.
10. Combine Everything: Gently stir the cooked vegetables back into the cheese sauce if you moved them aside. Add the cooked and drained macaroni and the frozen peas to the skillet. Stir gently but thoroughly, ensuring all the pasta and vegetables are evenly coated in the glorious cheese sauce.
11. Prepare the Topping (Optional): If using the panko topping, melt the remaining 2 tablespoons of butter in a small bowl. Add the panko breadcrumbs and stir until they are evenly coated with the melted butter.
12. Top and Bake: Sprinkle the buttered panko breadcrumbs evenly over the top of the mac and cheese mixture in the skillet. If you sautéed your vegetables in a separate pan, transfer the combined mac and cheese mixture to your prepared 9×13 inch baking dish before topping with panko.
13. Bake to Perfection: Carefully place the skillet (or baking dish) into the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the panko topping is beautifully golden brown and crisp. If you prefer a darker topping, you can broil it for the last 1-2 minutes, but watch it very closely to prevent burning.
14. Rest and Serve: Remove the Baked Veggie Mac Skillet from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve without being too molten. Garnish with fresh chopped parsley, if desired, right before serving.

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per Serving: Estimated 550-650 kcal (This can vary significantly based on exact ingredients like cheese type, milk fat content, and serving size).
• Protein: A good source of protein, primarily from the cheese and milk, essential for muscle maintenance and satiety. Approximately 20-25g per serving.
• Fiber: Contains dietary fiber from the vegetables (broccoli, peppers, peas, onion) and whole wheat pasta if used, aiding digestion and promoting fullness. Approximately 5-8g per serving.
• Fat: Contains fat, primarily from the butter and cheese. Includes saturated fat, so enjoy in moderation as part of a balanced diet. Approximately 25-35g per serving.
• Carbohydrates: Primarily from the pasta, providing energy. Also contains carbohydrates from vegetables and flour. Approximately 50-60g per serving.
• Calcium: Rich in calcium due to the significant amount of milk and cheese, important for bone health.

(Note: These are estimates. For precise nutritional information, use a recipe calculator with your specific ingredients and brands.)

Preparation Time

This Baked Veggie Mac Skillet takes approximately 25-30 minutes of active preparation time (chopping vegetables, cooking pasta, making the sauce) and 20-25 minutes of baking time in the oven. Allow an additional 5-10 minutes for resting before serving. Total time from start to serving is roughly 50-65 minutes.

How to Serve

This Baked Veggie Mac Skillet is a hearty meal on its own, but here are some delicious ways to serve it:

• Directly from the Skillet: For a rustic, family-style presentation, serve it straight from the oven-safe skillet (place it on a trivet to protect your table!). Provide large serving spoons.
• Individual Portions: Scoop generous portions onto individual plates or into shallow bowls.
• With a Side Salad: Balance the richness of the mac and cheese with a simple green salad tossed with a light vinaigrette dressing. Think mixed greens, cucumber, cherry tomatoes.
• Alongside Steamed Greens: Serve with a side of steamed green beans, asparagus, or extra broccoli lightly seasoned with lemon juice and salt.
• With Garlic Bread: Classic comfort food pairing! Serve with warm, crusty garlic bread for dipping into any extra cheese sauce.
• As a Potluck Star: This dish travels reasonably well (though best served warm) and is always a hit at potlucks or gatherings. Ensure you have a way to keep it warm if possible.
• Garnish Options: Elevate the presentation and add flavour with:
  • Freshly chopped parsley or chives
  • A drizzle of extra virgin olive oil
  • A pinch of red pepper flakes for heat
  • Extra shredded cheese sprinkled on top right after baking
  • A dollop of plain Greek yogurt or sour cream for extra tang (optional)

Additional Tips

1. Veggie Versatility: Feel free to swap or add other vegetables! Mushrooms, zucchini, carrots (finely diced or shredded), spinach (wilted in at the end), or even roasted butternut squash cubes work wonderfully. Adjust sauté times accordingly based on the vegetable’s density. Ensure vegetables are cut into reasonably small, bite-sized pieces for even cooking and distribution.
2. Cheese Choices: Don’t be afraid to experiment with different cheese combinations. A mix of sharp cheddar, medium cheddar, Monterey Jack, Fontina, Gouda, or even a touch of Parmesan or Pecorino Romano for saltiness can create unique flavour profiles. Ensure you use good melting cheeses for the bulk of the sauce.
3. Spice It Up: If you enjoy heat, add a pinch of cayenne pepper or red pepper flakes along with the smoked paprika and black pepper. You could also incorporate finely diced jalapeño when sautéing the onions and peppers. A dash of hot sauce stirred into the finished sauce before baking also works well.
4. Make-Ahead Magic: You can assemble the entire dish (without the panko topping) up to a day in advance. Cover tightly with foil or plastic wrap and refrigerate. When ready to bake, remove from the fridge for about 30 minutes to take the chill off, add the panko topping (if using), and bake as directed, possibly adding 5-10 minutes to the baking time to ensure it’s heated through.
5. Protein Power-Up: For non-vegetarians, add cooked, shredded chicken, crumbled cooked bacon, sliced smoked sausage, or browned ground beef or turkey to the mixture along with the pasta and peas for an even heartier meal.
6. Ensuring a Smooth Sauce: The key to a lump-free cheese sauce is gradual incorporation and constant whisking. Warm the milk before adding it to the hot roux – this temperature similarity helps prevent seizing. Add the cheese off the heat or on very low heat, and add it gradually, ensuring each addition melts before adding more.
7. Crispier Topping Variations: For an even richer, crispier topping, try mixing the panko with grated Parmesan cheese before adding the melted butter. You could also crush some buttery crackers (like Ritz) and use those instead of, or mixed with, the panko.
8. Pasta Considerations: While elbow macaroni is traditional, other short pasta shapes like shells, rotini, cavatappi, or penne work great as they have nooks and crannies to capture the cheese sauce. Using whole wheat pasta adds extra fiber and a slightly nutty flavour. Just be sure to cook it al dente.

Frequently Asked Questions (FAQ)

1. Q: Can I use different vegetables in this Baked Veggie Mac Skillet?
   A: Absolutely! This recipe is very adaptable. Good substitutions or additions include sautéed mushrooms, diced zucchini or yellow squash, finely chopped carrots, wilted spinach (add right before the pasta), roasted butternut squash cubes, or even cauliflower florets. Adjust cooking times based on the vegetable’s density. Aim for vegetables that complement the cheesy flavour and cook relatively quickly or can be pre-cooked slightly.
2. Q: How can I make this recipe gluten-free?
   A: To make this gluten-free, substitute your favourite gluten-free short pasta, cooking it according to package directions until al dente. For the roux, replace the all-purpose flour with an equal amount of a good quality gluten-free all-purpose flour blend (one that contains xanthan gum usually works well). Ensure your Dijon mustard and any other additions are certified gluten-free. Use gluten-free breadcrumbs for the topping or omit it.
3. Q: Is it possible to make this Baked Veggie Mac Skillet vegan?
   A: Yes, with substitutions. Use a plant-based butter alternative for sautéing and the roux. Replace the whole milk with an unsweetened, plain plant-based milk like soy, oat, or almond milk (ensure it’s suitable for cooking). Use your favourite meltable vegan cheese shreds (a blend often works best for flavour and texture). Ensure your Dijon mustard is vegan. Nutritional yeast can be added to the sauce for extra cheesy flavour.
4. Q: How should I store leftovers?
   A: Allow the Baked Veggie Mac Skillet to cool completely. Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. The pasta will continue to absorb sauce, so it might be slightly drier upon reheating.
5. Q: Can I freeze this dish?
   A: Yes, you can freeze it, although the texture of the sauce and pasta may change slightly upon thawing and reheating (it can sometimes become a bit grainier or separated). It’s best frozen before baking if possible. Assemble the dish in a freezer-safe baking pan (like a foil pan), skip the panko topping, let it cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, add the panko topping, and bake as directed, adding extra time (15-25 minutes) until heated through and bubbly. You can also freeze leftover baked portions.
6. Q: What type of skillet is best for this recipe?
   A: A large (12-inch or larger), deep, oven-safe skillet, preferably cast iron, is ideal. Cast iron provides even heating on the stovetop and transitions seamlessly to the oven, plus it creates a lovely crust. If you don’t have an oven-safe skillet, you can prepare the sauce and vegetable mixture in a regular large sauté pan and then transfer everything to a greased 9×13 inch baking dish before baking.
7. Q: My cheese sauce came out lumpy or grainy. What went wrong?
   A: Lumpiness usually comes from adding the milk too quickly to the roux or not whisking constantly. Graininess often happens if the sauce gets too hot (boils) after adding the cheese, causing the proteins to seize and separate. To avoid this: warm the milk first, add it gradually while whisking vigorously, and melt the cheese over low heat or off the heat entirely, stirring constantly until just melted. Using block cheese that you shred yourself also tends to melt smoother than pre-shredded varieties which often contain anti-caking agents.
8. Q: Can I prepare parts of this recipe ahead of time to save time later?
   A: Yes! You can chop all the vegetables (onion, peppers, broccoli) a day or two in advance and store them in airtight containers in the refrigerator. You can also shred the cheese ahead of time. Cooking the pasta in advance isn’t ideal as it can become mushy, but having the veggies and cheese prepped significantly cuts down on the active cooking time when you’re ready to assemble and bake the dish. You can also follow the full make-ahead instructions in the tips section.