Meatless Monday Recipe – Harvey School

Chef Lee’s Revved Up Macaroni and Cheese

This one sneaks in the veggies but maintains the cheesy deliciousness of traditional mac-n-cheese. The original recipe provided quantities to serve up to 170 people! So we have modified it using quantities based on our own homemade mac experience to serve 6-8.


  • 1 lb. Whole Grain Elbow Macaroni
  • Water


  • ¼ cup All-Purpose Flour
  • 3 cups 2% Milk
  • ½ Tablespoon Shallots, peeled and minced
  • ¼ Tablespoon Garlic Cloves, minced
  • ¼ cup Unsalted Butter


  • ½ cup Cauliflower, florets
  • ½ cup Butternut Squash, diced
  • 1 large Carrot, grated
  • ¼ teaspoon Mustard, Dijon
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Ground Black Pepper


  • 1 cup. Cheddar Cheese, shredded
  • 3-4 Slices Sharp American Cheese
  • ¼ cup. Parmesan Cheese, Grated


  • 1 cup Panko Breadcrumbs
  • ½ cup Cheddar Cheese, Shredded
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Italian Parsley, chopped
  • 4 Tablespoons Spinach, chopped

Cooking Spray, pan coating



  1. Cook macaroni pasta in boiling water for 10 minutes until al dente. Drain, cool and reserve
  2. In a large saucepan, melt butter. Add shallots and garlic and sauté until translucent. Add flour to make a roux; cook over medium low heat for about 5 minutes, stirring often. Do not allow flour to brown. Slowly add milk, whisking to avoid lumps. Bring to a slow simmer.
  3. Add butternut squash, cauliflower, carrots, Dijon mustard, salt and pepper and continue to simmer for 10 minutes until thickened. Puree with a hand blender and reduce heat to low.
  4. Add cheddar, Parmesan and American cheeses, stirring until fully melted. Remove from heat and keep hot.
  5. Melt butter, combine with panko, cheddar cheese, parsley and spinach. Set aside.
  6. Mix elbow macaroni with cheese sauce.

Spray casserole pan with cooking spray, put mac and cheese in pan. Top with breadcrumb mixture.

Bake in 350 degree oven until golden brown. About 20 minutes.

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