Baked Macaroni and Cheese with Winter Vegetables

This post was sponsored by Gloria Ferrer.

It snowed today. Not a lot, but enough to remind me that winter is just around the corner. When the air turns cold and the sky turns low, I gravitate toward warm, comforting food. This winter vegetable macaroni and cheese is exactly the kind of cozy, satisfying dish that hits the spot—especially when you want something a little lighter but still indulgent.

I worked to lighten this classic without losing any of the creamy, comforting flavor—so you get the best of both worlds. A few simple swaps and additions make this dish feel fresh and seasonal while keeping it satisfying.

To cut down on carbs and boost nutrition, I swap half the pasta for cauliflower florets. The cauliflower blends into the sauce and adds body without a strong vegetable flavor, so the dish still feels like mac and cheese. I also use less heavy cream than classic recipes and stretch richness with chicken stock, which adds savory depth. The result is creamy and luscious, but noticeably lighter.

To make it seasonal, I roast Brussels sprouts and fennel until they have caramelized edges and a tender interior. Roasting brings out natural sweetness and a pleasant nutty flavor that pairs beautifully with tangy goat cheese and sweet peppadew peppers. If you prefer, roast the vegetables ahead of time or put them in the oven while the pasta cooks—the timing is forgiving and it all comes together quickly.

I like to finish this casserole with a crunchy panko topping and a drizzle of balsamic reduction. The breadcrumbs add texture, and the balsamic brightens the creamy, savory elements. Goat cheese folded through the pasta creates pockets of tangy creaminess that contrast with the roasted vegetables.

A glass of sparkling wine is my favorite pairing for a rich casserole like this one. The bubbles cleanse the palate between bites and make a weeknight dinner feel a touch celebratory. Keep a bottle of something bubbly in the fridge if you want to make an ordinary night feel special.

Winter Vegetable Macaroni and Cheese

Prep Time: 10 minutes   |   Cook Time: 30 minutes   |   Total Time: 40 minutes   |   Servings: 8   |   Calories: 352 kcal

Ingredients

• ½ pound medium shell-shaped pasta
• 1½ cups small Brussels sprouts, halved (quartered if large)
• 1 fennel bulb, sliced
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup heavy cream
• 1 cup chicken stock
• 2 cups frozen cauliflower florets
• 1 cup peppadew peppers
• 6 ounces goat cheese, crumbled
• ½ cup panko breadcrumbs
• Balsamic reduction, for drizzling

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
3. Toss the Brussels sprouts and fennel with olive oil and spread them on a baking sheet in a single layer. Roast for about 10 minutes, turning once, until they begin to brown and caramelize.
4. Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to make a roux. Slowly whisk in the cream and chicken stock, then bring the mixture to a gentle simmer. Cook 5–7 minutes, stirring frequently, until the sauce thickens and becomes creamy.
5. Combine the cooked pasta with the sauce, cauliflower, roasted Brussels sprouts and fennel, peppadew peppers, and crumbled goat cheese. Transfer the mixture to an 8-inch square baking pan or similar baking dish.
6. Sprinkle the panko breadcrumbs over the top and bake for 10 minutes, or until the topping is golden and crisp. Remove from the oven and drizzle with balsamic reduction just before serving.

Tips, Variations, and Serving Suggestions

• Swap the chicken stock for vegetable stock to make the dish vegetarian-friendly, and use a vegetarian-friendly substitute for the goat cheese if desired.
• If you prefer a cheesier texture, stir in a cup of shredded sharp cheddar or Gruyère along with the goat cheese.
• To save time, roast the vegetables a day ahead and refrigerate them until you’re ready to assemble the casserole.
• Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or microwave until warmed through.
• Serve with a crisp salad and a glass of sparkling wine or a bright white to balance the richness of the casserole.

Nutrition Facts (per serving)

This winter vegetable macaroni and cheese is a comforting, seasonal twist on a classic. It’s hearty enough for a family dinner but lightened up with cauliflower and roasted vegetables, and the bright bite of peppadew peppers plus a drizzle of balsamic reduction keeps each bite interesting. Whether you’re feeding a crowd or enjoying leftovers for lunch, it’s a cozy dish that celebrates winter produce without weighing you down.

Author: Lauren Keating