How to Make Rainbow Veggie Mac and Cheese Skillet
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Cook macaroni in a large pot according to package instructions; drain and set aside.
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In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.
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Gradually whisk in milk, then simmer for 2-3 minutes until slightly thickened.
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Stir in cheddar cheese, salt, paprika, and black pepper until smooth.
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Add chopped veggies and cooked macaroni. Stir and cook for 3-4 minutes, until veggies are tender and sauce is creamy.
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Serve hot, garnished with extra cheese if desired.
Pro Tips for Perfect Rainbow Veggie Mac and Cheese Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat elbow macaroni, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Rainbow Veggie Mac and Cheese Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Rainbow Veggie Mac and Cheese Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat elbow macaroni?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.