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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
  • 1/2 cup half and half
  • dash or two of hot sauce
  • 2 cups broccoli florets fresh and uncooked
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 pint grape tomatoes
  • salt and pepper to taste


  • Preheat oven to 400 degrees. Spray a 13 x 9 inch baking dish with nonstick spray.
  • Cook macaroni according to package directions; drain and keep warm. While pasta is cooking, cut the grape tomatoes in half, if desired.
  • Melt butter in a saucepan over medium heat; add onion and garlic, cook till soft (a couple of minutes).
  • Whisk in flour, and cook 1 minute.
  • 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.
  • Stir in both cheeses, salt and pepper and stir until cheeses have melted and mixture is smooth.
  • Add the broccili, pasta, and tomatoes and gently stir into the cheese mixture.
  • 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.
  • Recipe adapted from It's a Lovely Life!