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Pioneer Woman Primavera Mac and Cheese

Pioneer Woman Primavera Mac and Cheese - recipe card
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This creamy, garden-fresh mac and cheese is a celebration of spring vegetables and rich, cheesy pasta. Tender macaroni and a luscious cheddar-Parmesan sauce are studded with roasted broccoli, bell pepper, carrots, and grape tomatoes, then finished with a buttery panko crust for a delightful crunch.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni or small shells
  • 4 tbsp unsalted butter, divided (1 tbsp for toasting panko, 3 tbsp for roux)
  • 1/2 cup panko breadcrumbs
  • 1 1/2 cups small broccoli florets (about 4 oz)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1 cup grape tomatoes, halved
  • 1/4 cup finely diced shallot (about 1 medium)
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 tsp kosher salt, plus more for water and vegetables
  • 1/2 tsp freshly ground black pepper, divided (1/4 tsp for vegetables, 1/4 tsp for sauce)
  • 1/4 tsp smoked paprika
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
  • 1/2 cup grated Parmesan cheese (about 2 oz)
  • 1/4 cup sour cream (full-fat)
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 400°F (204°C). Bring a large pot of well-salted water to a rolling boil over high heat. Add the macaroni and cook until al dente, about 7 to 9 minutes (check package for exact time; you want it still slightly firm to the bite because it will continue cooking in the oven). Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, toss the broccoli florets, diced bell pepper, carrots, and halved grape tomatoes with 1 tablespoon olive oil and a pinch of kosher salt on a rimmed baking sheet. Spread in an even layer and roast for 10-12 minutes, until the carrots are just tender and the broccoli is bright green with lightly charred edges. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 375°F (190°C).
  3. In a small skillet, melt 1 tablespoon of the butter over medium heat. Add the panko breadcrumbs and stir constantly with a rubber spatula until they are golden brown and smell toasty, about 2-3 minutes. Transfer the toasted panko to a small bowl and set aside.
  4. In a large saucepan or Dutch oven, melt the remaining 3 tablespoons of butter over medium-low heat. Add the shallot and cook, stirring often, until it turns translucent and fragrant but not browned, about 2 minutes. This builds a savory base without burning the butter.
  5. Sprinkle the flour over the butter-shallot mixture. Whisk continuously with a wooden spoon or balloon whisk to combine, forming a smooth roux. Keep whisking for 1-2 minutes to cook out the raw flour taste – the roux should bubble gently and turn a light golden color.
  6. Slowly pour the warm milk into the roux while whisking constantly to prevent lumps. Continue whisking over medium heat until the sauce thickens and just begins to simmer, about 3-4 minutes. The sauce should coat the back of a spoon; it will thicken further in the oven.
  7. Reduce the heat to low. Add the kosher salt, 1/4 teaspoon of the black pepper, and the smoked paprika. Stir to incorporate. Add the shredded cheddar and grated Parmesan in handfuls, whisking each addition until fully melted and smooth. The sauce should be glossy and creamy. If it becomes too thick, whisk in a splash of the reserved pasta water.
  8. Remove the sauce from the heat and stir in the sour cream until fully incorporated. Taste and adjust seasoning — add more salt or pepper if needed. The sauce should be slightly more seasoned than you usually like, as the pasta and vegetables will mellow it.
  9. Transfer the cooked macaroni to the pot of cheese sauce. Add the roasted vegetables and gently fold everything together with a wide spatula until the pasta and vegetables are evenly coated in the sauce. If the mixture seems dry, add a few spoonfuls of the reserved pasta water to loosen it.
  10. Pour the mac and cheese mixture into a 9-inch square (or similar) baking dish, spreading it into an even layer. Sprinkle the toasted panko evenly over the top. Place the dish on a baking sheet to catch any drips.
  11. Bake at 375°F (190°C) for 15-20 minutes, until the casserole is bubbly at the edges and the top is lightly golden. To achieve an extra-crispy topping, place under the broiler for the last 1-2 minutes — watch closely so the topping doesn’t burn.
  12. Let the baked mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being runny. Garnish with a sprinkle of fresh parsley, if desired, and serve warm.
  13. For a stovetop-only version, skip the baking step: after combining, keep the mixture over medium-low heat for a few minutes until the sauce is hot and the vegetables are fully heated through, then serve immediately. The panko can be sprinkled on without broiling.
  14. Note: To adjust consistency, use the reserved pasta water in 2-tablespoon increments. The sauce will thicken as it stands; a little extra liquid keeps it silky.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: mac and cheese can be frozen in a tightly covered dish for up to 2 months. To reheat from frozen, thaw overnight in the fridge, then warm in a 350°F (177°C) oven for 15-20 minutes until hot. For a quicker reheat, microwave individual portions at 50% power in 1-minute intervals, stirring between. The panko topping will lose its crunch when refrigerated or frozen; for best texture, refresh under the broiler for 1-2 minutes after reheating.

Nutrition

Keywords: primavera mac and cheese, macaroni and cheese with vegetables, creamy pasta bake, cheddar parmesan pasta, roasted vegetable pasta, American comfort food, vegetarian main dish, weeknight dinner, family friendly, panko topped mac and cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-primavera-mac-and-cheese/