5 Veggie Cheesy Mac N Cheese Recipes

What happens when your favorite comfort food gets a veggie packed makeover? Magic. These five cheesy, creamy macs sneak in colorful vegetables without sacrificing that ooey-gooey bite you love. They’re weeknight-friendly, potluck-approved, and honestly just fun to eat. Grab your biggest pot and let’s get cooking some mac n cheese.

1. Sheet-Pan Broccoli Cheddar Mac With Crispy Breadcrumb Crust

This one’s your classic nostalgia bomb—with a veggie twist that adds crunch and flavor. Roasted broccoli meets a sharp cheddar sauce and a golden, shattering breadcrumb topping. It’s great for family dinners or meal prep, and it reheats like a dream.

Ingredients:

• 12 oz elbow macaroni (or cavatappi)
• 3 cups broccoli florets (bite-size)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 12 oz sharp cheddar, freshly grated
• 1/2 cup Parmesan, finely grated
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• Chives or scallions, thinly sliced (optional)

Instructions:

1. Heat oven to 425°F. Toss broccoli with olive oil, half the salt, and half the pepper. Spread on a sheet pan and roast 15 minutes until edges char slightly.
2. Boil pasta in salted water until just shy of al dente (about 1 minute less than package). Drain and set aside.
3. In a large pot, melt butter over medium heat. Whisk in flour and cook 1 minute until foamy. Slowly whisk in warm milk until smooth. Simmer 3–4 minutes to thicken.
4. Stir in Dijon, garlic powder, smoked paprika, remaining salt and pepper. Off heat, fold in cheddar and Parmesan until melted and silky.
5. Combine pasta, roasted broccoli, and cheese sauce in the pot. Transfer to a greased 9×13 baking dish.
6. Mix panko with melted butter and sprinkle over the top. Bake 12–15 minutes at 425°F until golden and bubbling. Garnish with chives.

Serve with a simple green salad and a squeeze of lemon to brighten the richness. Swap broccoli for roasted cauliflower or broccolini if you’re feeling fancy. Pro tip: grate your own cheese—pre-shredded won’t melt as smoothly.

2. Creamy Spinach & Artichoke Mac n Cheese

If spinach-artichoke dip and mac n cheese had a delicious, cheesy baby, this would be it. It’s ultra-creamy, garlicky, and loaded with spinach so it feels a little virtuous. Perfect for game night or a cozy couch dinner.

Ingredients:

• 12 oz short pasta (shells or elbows)
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 4 oz cream cheese, softened
• 8 oz Monterey Jack, grated
• 4 oz mozzarella, grated
• 1/2 cup Parmesan, grated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt and 1/2 tsp black pepper

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. In a large pot, heat olive oil over medium. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Stir in spinach and artichokes; cook 2 minutes to warm and dry out excess moisture.
4. Push veggies to the side. Add butter to the pot; when melted, sprinkle in flour and whisk 1 minute.
5. Gradually whisk in milk and simmer 3–4 minutes until thickened. Stir in cream cheese until smooth.
6. Off heat, add Monterey Jack, mozzarella, and half the Parmesan. Stir until melted. Season with salt, pepper, lemon zest, lemon juice, and red pepper flakes.
7. Fold in pasta. If too thick, loosen with reserved pasta water. Top with remaining Parmesan before serving.

Serve with toasted baguette crumbs sprinkled on top for dip vibes. Want lighter? Swap half the milk for unsalted veggie broth. Want extra indulgent? Bake it with a mozzarella blanket until bubbly—seriously satisfying.

3. Roasted Butternut Sage Mac With Brown Butter Crunch

Sweet roasted squash melts into the sauce, turning it velvety and slightly sweet—then a nutty brown-butter breadcrumb topper seals the deal. It’s a fall dinner flex that also works for Thanksgiving sides. Your house will smell incredible.

Ingredients:

• 12 oz pasta (gemelli or rigatoni work well)
• 3 cups butternut squash, 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp unsalted butter (for sauce)
• 1 small shallot, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup vegetable broth
• 1 tsp Dijon mustard
• 1/4 tsp nutmeg
• 6 oz Gruyère, grated
• 6 oz sharp white cheddar, grated
• 2 tbsp mascarpone or sour cream
• 1 tbsp lemon juice
• 2 tbsp unsalted butter (for brown butter)
• 1/2 cup panko breadcrumbs
• 8 fresh sage leaves, thinly sliced

Instructions:

1. Heat oven to 425°F. Toss squash with olive oil, half the salt, and half the pepper. Roast 20–25 minutes until tender and caramelized.
2. Cook pasta in salted water until just al dente. Reserve 1/2 cup pasta water; drain.
3. In a large pot, melt 3 tbsp butter over medium heat. Sauté shallot 2 minutes. Whisk in flour and cook 1 minute.
4. Gradually add milk and broth, whisking until smooth. Simmer 3–4 minutes to thicken. Stir in Dijon and nutmeg.
5. Add roasted squash to the sauce and mash gently with a spoon to break up some pieces. Off heat, stir in Gruyère, cheddar, mascarpone, lemon juice, and remaining salt and pepper.
6. Fold in pasta. If needed, loosen with pasta water.
7. In a small skillet, melt 2 tbsp butter over medium heat until it foams and turns golden with brown specks, nutty aroma ~3 minutes. Stir in panko and sage; toast 1–2 minutes until crisp.
8. Spoon mac into bowls and shower with the brown-butter sage crumbs.

Serve with peppery arugula on the side. Swap butternut for kabocha or sweet potato. For extra autumn drama, bake in a skillet and broil for 2 minutes to crisp the top—watch closely.

4. Green Goddess Pesto Pea Mac With Melty Mozzarella Pools

Bright, green, and weeknight-fast. Sweet peas and basil pesto bring freshness, while gooey mozzarella turns each bite into a little cheese pull moment. It’s a spring-in-a-bowl situation that still hits the comfort notes.

Ingredients:

• 12 oz small pasta (ditalini, elbows, or orecchiette)
• 1 1/2 cups frozen peas
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 3/4 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup prepared basil pesto (good quality)
• 8 oz provolone or fontina, grated
• 6 oz fresh mozzarella, torn into bite-size pieces
• 1/2 cup Parmesan, grated
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 1 tbsp lemon juice
• Zest of 1/2 lemon

Instructions:

1. Boil pasta in salted water. Add peas during the last 2 minutes. Reserve 1/2 cup pasta water; drain.
2. In a pot, heat olive oil and butter over medium. Whisk in flour and cook 1 minute.
3. Slowly add milk and cream, whisking until smooth. Simmer 2–3 minutes until lightly thick.
4. Off heat, stir in pesto, provolone/fontina, and Parmesan until melted. Season with salt, pepper, lemon juice, and zest.
5. Fold in pasta and peas. Add torn mozzarella and gently stir so some pieces stay melty and distinct. Loosen with pasta water if needed.

Top with extra pesto and a grind of black pepper. Add spinach or zucchini ribbons for more green goodness. If you like a little heat, a pinch of chili flakes balances the sweetness of the peas—trust me.

5. Smoky Veggie Fajita Mac With Charred Peppers And Corn

All the fajita sizzle vibes, none of the tortillas. Charred peppers, onions, and corn meet a creamy, smoky cheese sauce that clings to every curve of your pasta. It’s colorful, bold, and a total crowd-pleaser.

Ingredients:

• 12 oz pasta (cavatappi or rotini)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 10 oz pepper jack, grated
• 4 oz sharp cheddar, grated
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• Pickled jalapeños, to taste (optional)

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. Heat a large skillet over high. Add olive oil, peppers, and onion with half the salt and pepper. Sear 5–7 minutes until charred in spots and tender. Stir in corn for 1–2 minutes.
3. In a separate pot, melt butter over medium. Whisk in flour and cook 1 minute. Gradually whisk in milk; simmer 3 minutes.
4. Stir in chili powder, cumin, smoked paprika, remaining salt and pepper. Off heat, add pepper jack and cheddar; stir until smooth.
5. Fold in pasta and the charred veggies. Adjust consistency with pasta water. Finish with lime juice and cilantro.

Serve with a dollop of sour cream and crunchy tortilla strip crumbs on top. Add black beans for extra protein or swap corn for charred zucchini. Want it spicier? Extra jalapeños will do the trick—seriously good.

Mac Magic: Tips For Extra-Creamy Results

– Salt your pasta water like the sea—flavor starts there.

– Warm milk before adding to the roux for a smoother sauce.

– Use freshly grated cheese for the best melt; avoid pre-shredded when possible.

– Undercook pasta by 1 minute if baking; it finishes in the oven.

– Adjust thickness with reserved pasta water—it’s liquid gold.

There you have it: five veggie-studded, cheese-forward macs that deliver maximum comfort with a side of color. Pick your fave – classic broccoli, dip-inspired, autumn cozy, green and fresh, or smoky fiesta!  Your forks are ready, your skillet’s waiting, and your taste buds are about to be very happy. Go make some mac magic tonight!