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Rachel's Simple & Flavorful Garden Mac N Cheese

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“A nice veggie and flavor loaded mac and cheese dish that doesn't require making a sauce! Cavatappi pasta does well with this too. Good way to get your kids to eat their veggies and a good one-dish meal for vegetarians.”
READY IN:
55mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • MACARONI BASE
  • 1 cup macaroni (uncooked! To yield about 2 cups cooked macaroni)
  • 2 cups cheddar cheese, shredded (divided)
  • 1 cup half-and-half
  • VEGGIES N FIXINS
  • 1 small tomatoes, finely diced
  • 1 tablespoon chopped onion
  • 12 cup chopped broccoli (about 8-10 broccoli florets)
  • 12 teaspoon minced garlic (that liquidy stuff I like to use in place of cloves)
  • 12 teaspoon basil
  • 2 tablespoons cilantro, shredded (divided)

Directions

  1. Divide the cheese into 1.5 cup and 1/2 cup portions, divide the cilantro into 1 tbsp portions.
  2. Cook the macaroni al dente in salted water, and put into a mixing bowl.
  3. Mix all the veggies and fixings together in a small bowl, add to the macaroni.
  4. In a 1.5 quart casserole dish, layer the macaroni mix and 1.5 cups of cheese to the top. Pour in the half-and-half.
  5. Top with the remaining cheese and cilantro and bake for 35-40 minutes at 350°F.

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