Easy Cheesy Macaroni with Veggies



  1. Macaroni – 1.75 cups
  2. Butter – 40 grams+ 1 tbsp.; divided
  3. Oil – 1 tbsp.+ 1 tbsp.; divided
  4. Plain flour – 3 tbsps.
  5. Milk – 2 cups
  6. Cooking cream – 1 cup
  7. Water – 1/2 cup
  8. Salt and pepper powder to taste
  9. Grated nutmeg – a pinch
  10. Tomato ketchup – 1 tsp.
  11. Mustard paste – 1 tsp.
  12. Cheddar cheese – 1.5 cups + 1/2 cup; divided
  13. Button mushrooms – 6 numbers, thinly sliced
  14. Broccoli – 1 cup, sliced
  15. Carrot – 1 cup, julienned
  16. Red bell pepper – 1/2 cup, cubed


  1. Cook the macaroni in salted water till al Dante. Drain out all the water from the cooked macaroni & keep the macaroni aside.
  2. Preheat the oven to 190C.
  3. In a broad non-stick pan, heat 40 grams of butter along with 1 tbsp. of oil. Stir in the plain flour & cook for 2 minutes on low heat. Add milk, salt, pepper powder, cream and water and cook till mixture turns saucy. Add 1.5 cups of grated cheese, the cooked macaroni, tomato ketchup, mustard paste and grated nutmeg and mix. Turn off heat.
  4. In another pan, heat 1 tbsp. of oil & add the sliced mushrooms. Cook till dry. Add the mushrooms to the cheesy macaroni mixture. To the same pan, add the sliced broccoli, carrots and bell pepper. Cook on medium high heat for 3-4 minutes. The veggies should be a little crunchy. Add the veggies to the macaroni and mix.
  5. Transfer the macaroni-veggie mixture to a baking dish. Sprinkle 1/2 cup of grated cheese on top. Cut 1 tbsp. of butter into small cubes & put it here & there on top of the cheese.
  6. Cover the dish with a foil & bake at 190C for 25 minutes.
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