Ingredients
Get ready to gather some simple, wholesome ingredients that come together to create a dish that’s both comforting and nourishing. Here’s what you’ll need:
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup broccoli florets
- 1 cup diced bell peppers (any color)
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Feel free to substitute the vegetables with whatever you have on hand. Growing up, my mom would often use zucchini or spinach — a lovely way to use up what’s in the fridge!
Instructions
Let’s dive into the cooking process, where each step is designed to make this dish as straightforward and delightful as possible.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-4 minutes. Remember how Abuela would always say patience is key — let the sauce come together slowly.
- Add the cheddar and mozzarella cheese to the sauce, stirring until completely melted and smooth.
- Mix in the garlic powder, onion powder, salt, and pepper.
- Fold in the broccoli, bell peppers, and peas, allowing them to cook in the creamy sauce for about 5 minutes until tender.
- Combine the cooked macaroni with the sauce, stirring until everything is well-coated. If the sauce seems too thick, add a splash more milk.
- Serve hot, and watch as your kitchen fills with the irresistible aroma of cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International