Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup fresh spinach
- 1 cup broccoli florets
- 2 cups whole milk (or plant-based milk)
- 2 tbsp butter (or olive oil)
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
Instructions
- Cook the pasta in salted boiling water for 7-8 minutes until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add broccoli florets and sauté for about 5 minutes until tender. Stir in spinach until just wilted.
- Lower the heat and pour in the milk, stirring continuously until warmed. Gradually whisk in the cheddar cheese until melted and smooth.
- Combine the cooked macaroni with the cheese sauce and sautéed veggies, mixing well to coat evenly.
- Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish, topping with panko breadcrumbs.
- Bake uncovered for 20-25 minutes until golden brown. Let it rest for 5-10 minutes before serving.
Notes
- Feel free to substitute or add your favorite veggies such as bell peppers or cauliflower.
- For a vegan option, use plant-based cheese and non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 410
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg