Macaroni and cheese with vegetables is a popular dish in many cuisines around the world, especially in Latin America, where it is adapted with fresh, local ingredients that add flavor and nutrition. This dish combines the classic Italian tradition of pasta with cheese, known in different countries as "mac&cheese," with a healthy touch thanks to the inclusion of vegetables. In countries like Mexico, Chile, and Argentina, this recipe can vary in ingredients and names, but it always maintains its comforting and creamy essence that appeals to both adults and children.
The origin of macaroni and cheese dates back to Europe, but its version with vegetables is a modern evolution that seeks to balance flavor and nutritional value. The incorporation of ingredients like broccoli, bell pepper, and mushrooms is common in many Latin American families who want to make the dish more complete and colorful. Furthermore, this dish is versatile and accessible, ideal for preparing at home and sharing at family gatherings or as an everyday meal.
How to Prepare Macaroni and Cheese with Vegetables
Bring a large pot of water to a boil.
Cook the pasta until it is al dente.
While the pasta is cooking, melt 2 teaspoons of margarine in a medium saucepan.
Remove from heat.
Add the flour and stir until combined.
Incorporate the broth and milk, whisking and stirring over medium heat until the mixture boils and thickens.
Reduce the heat to low.
Add the cheeses and seasonings.
Keep stirring until the cheese melts.
Remove from heat and set aside.
In a large skillet, melt the remaining teaspoon of margarine.
Add the remaining ingredients.
Cook the vegetables, stirring constantly, for about 5 minutes, until they are tender but crisp.
Reduce the heat to low.
When the noodles are ready, drain them well.
Mix with the vegetables.
Add the cheese sauce.
Garnish with scallion curls.
