Meatless Mondays – Macaroni and Cheese Vegetable Casserole
  • 1 lb elbow macaroni
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 small onion, diced finely
  • 2 cloves garlic, minced finely
  • 2 cups milk
  • ½ cup half and half
  • dash or two of hot sauce
  • 2 cups broccoli florets (fresh and uncooked)
  • 1½ cups shredded mozzarella cheese
  • 1½ cups freshly grated Parmesan cheese
  • 1 pint grape tomatoes
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees. Spray a 13 x 9 inch baking dish with nonstick spray.
  2. Cook macaroni according to package directions; drain and keep warm. While pasta is cooking, cut the grape tomatoes in half, if desired.
  3. Melt butter in a saucepan over medium heat; add onion and garlic, cook till soft (a couple of minutes).
  4. Whisk in flour, and cook 1 minute.
  5. Gradually whisk in milk and half and half and cook, stirring constantly, for about 3 to 5 minutes or until thickened. Mix in the dash or two of hot sauce.
  6. Stir in both cheeses, salt and pepper and stir until cheeses have melted and mixture is smooth.
  7. Add the broccili, pasta, and tomatoes and gently stir into the cheese mixture.
  8. Pour mixture into prepared 13 x 9 inch baking dish and bake 25 to 30 minutes or until the broccoli is cooked through and the top is golden brown.
  9. Recipe adapted from It's a Lovely Life!
Recipe by Blogghetti at