This Summer Vegetable Macaroni and Cheese is the quintessential side dish that perfectly captures the vibrant flavors of the season. Imagine tender, al dente Delallo shellbows, each perfectly shaped to cradle a rich, creamy homemade cheese sauce. This delectable pasta is then generously tossed with an abundance of fresh, sautéed summer vegetables, bringing a burst of color and nutrition to every bite. To crown this masterpiece, a golden-brown layer of crispy, buttery panko breadcrumbs adds an irresistible textural contrast. Baked to perfection, this recipe isn’t just a meal; it’s a celebration of summer’s bounty, guaranteed to be a home run at any gathering or family dinner.
If you’re continually seeking delightful pasta creations that blend comfort with freshness, you’ll love exploring these other fantastic recipes: my Grilled Chicken Caprese Pasta Salad, a light and flavorful option, or my hearty and savory Baked Macaroni and Cheese with Roasted Tomatoes. Each offers a unique spin on classic pasta dishes, promising to become new favorites in your kitchen.
Why This Summer Mac and Cheese Will Be Your New Favorite
This isn’t just any macaroni and cheese; it’s a celebration of all things summer, elevated to a dish that’s both comforting and delightfully fresh. You’ll fall in love with this recipe for so many reasons, making it a staple in your warm-weather cooking repertoire. First, the incredibly fresh combination of juicy cherry tomatoes, crisp sweet corn kernels, finely grated zucchini, and mild diced sweet onion creates a symphony of flavors and textures. Each vegetable adds its unique character, from the burst of sweetness in the tomatoes to the subtle earthiness of the zucchini, all sautéed to bring out their best.
Beyond the amazing taste, this recipe is a clever way to introduce more vegetables into anyone’s diet – even the pickiest eaters. The vegetables are gently incorporated into a luscious, creamy cheese sauce, making them practically irresistible. It’s also an excellent solution for utilizing the abundance of summer produce from your garden or local farmer’s market, preventing food waste and ensuring you enjoy ingredients at their peak freshness. This dish perfectly balances the richness of a classic mac and cheese with the lightness and vibrancy of seasonal vegetables, offering a satisfying meal that doesn’t feel heavy. The addition of a crispy, golden panko topping adds that final, crucial layer of texture that elevates this dish from simple to spectacular, guaranteeing a delightful crunch in every cheesy, veggie-packed spoonful. Whether it’s for a casual weeknight dinner, a backyard barbecue, or a festive potluck, this Summer Vegetable Macaroni and Cheese is guaranteed to be a crowd-pleaser.
This post was sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Selecting the Freshest Summer Vegetables
The secret to truly outstanding Summer Vegetable Macaroni and Cheese lies in the quality of your produce. During the summer months, markets are overflowing with vibrant, peak-season vegetables, and choosing the best ones will make all the difference in the flavor and texture of your dish. When selecting your ingredients, prioritize freshness.
- Cherry Tomatoes: Look for tomatoes that are firm, plump, and bright in color. They should feel heavy for their size and have a slight give when gently squeezed. Avoid any with wrinkles or soft spots.
- Sweet Corn: Choose ears of corn with bright green husks that are tightly wrapped. The silk should be damp and slightly sticky, not dry or black. A quick peek at the kernels underneath should reveal plump, juicy, and uniformly colored kernels. Fresh corn on the cob is ideal for maximum sweetness and crunch.
- Zucchini: Opt for small to medium-sized zucchini that are firm to the touch and have shiny, unblemished skin. Larger zucchini tend to be watery and have more seeds.
- Sweet Onion: Select onions that are firm and heavy, with dry, papery skin. Avoid any that have sprouts, soft spots, or a strong odor.
Visiting local farmer’s markets is an excellent way to source the freshest ingredients, often picked just hours before you buy them. The natural sugars and vibrant flavors of seasonal produce will shine through in every bite of this comforting dish.
Essential Ingredients for Your Summer Mac and Cheese
Crafting the perfect Summer Vegetable Macaroni and Cheese requires a thoughtful selection of ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so irresistible. Here’s a detailed look at what you’ll need:
Pasta
You’ll need 8-10 ounces of Delallo Food’s shellbows pasta for this recipe. Shellbows are fantastic because their unique shape acts like a tiny scoop, perfectly capturing and holding onto the rich cheese sauce in every bite. This ensures a burst of creamy, cheesy goodness with each mouthful. Be sure to cook the pasta according to the package directions, aiming for an al dente texture. This means the pasta should still have a slight bite to it, as it will continue to cook slightly in the oven. Crucially, remember to reserve ¼ – ½ cup of the salted pasta water before draining. This starchy, seasoned water is a secret weapon for achieving the perfect consistency in your cheese sauce, allowing you to thin it if it becomes too thick while adding flavor. For easy draining, consider using a handy clip-on colander.
Cheese Sauce
The heart of any macaroni and cheese is its sauce, and ours is homemade, creamy, and deeply flavorful. Begin by melting salted butter in a saucepan over medium-high heat. To this, you’ll add all-purpose flour (AP flour) to create a roux. A well-whisked roux is the foundation for a smooth, lump-free sauce, so ensure it cooks for about 1-2 minutes until lightly golden and fragrant. Next, slowly whisk in 2% milk and low sodium chicken broth (or bone broth) until completely combined and smooth. Continuous whisking is key here to prevent lumps. Once the base is creamy, introduce the cheeses: shredded mozzarella for its excellent melt and stretch, and cubed Velveeta cheese for unparalleled creaminess and classic comfort food flavor. Continue whisking gently until both cheeses are fully melted and integrated into a silky, cohesive sauce. Season generously with kosher salt, freshly cracked black pepper, and a touch of dry mustard. Dry mustard is a game-changer in cheese sauces, enhancing the savory cheese flavor without imparting a distinct mustard taste. If the sauce becomes too thick during this process, reduce the heat and gradually add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Be mindful, as pasta water is salted, so taste as you go to avoid over-salting. Alternatively, you can use more low-sodium chicken broth if preferred.
Sautéed Summer Vegetables
These fresh additions bring life and vibrancy to the dish. You’ll need olive oil for sautéing, which provides a lovely base flavor. The star vegetables include finely diced sweet onion, sweet and juicy cherry tomatoes, tender corn kernels (preferably fresh from the cob), and grated fresh zucchini. The key with zucchini is to squeeze out as much excess moisture as possible using a cheesecloth or paper towels after grating. This prevents the macaroni and cheese from becoming watery, ensuring a rich, concentrated flavor. A pinch of kosher salt and cracked black pepper will season these vegetables perfectly as they cook, enhancing their natural sweetness and savory notes.
Panko Topping
No baked macaroni and cheese is complete without a crispy topping. Our choice is panko breadcrumbs, known for their superior crispiness compared to regular breadcrumbs. You’ll toast these in a dollop of butter in a small pan until they turn a beautiful golden brown. This step is quick, so pay close attention to prevent burning. The buttery, crunchy panko adds a delightful textural contrast to the creamy pasta and tender vegetables, taking the dish from great to extraordinary.
Step-by-Step Guide to Crafting Perfect Summer Macaroni and Cheese
Creating this delightful Summer Vegetable Macaroni and Cheese is a straightforward process, but paying attention to each step ensures a mouth-watering result. Follow these detailed instructions for a dish that’s bursting with flavor and comforting goodness.
Prepare Your Baking Dish
First things first, preheat your oven to 375 degrees Fahrenheit (190°C). While the oven heats, take a 9×13 inch baking dish and generously spray it with nonstick cooking spray. This crucial step ensures that your delicious mac and cheese won’t stick, making serving and cleanup a breeze. Set the prepared dish aside, ready for assembly.
Cook the Pasta to Perfection
Bring a large pot of water to a rolling boil. Add a generous pinch of kosher salt to lightly season the water – this helps flavor the pasta from the inside out. Add the Delallo shellbows pasta and cook according to the package instructions, ensuring it reaches an al dente texture. This means it should be firm to the bite, as it will continue to soften slightly during baking. Before draining, make sure to reserve ¼ – ½ cup of this salted pasta water. It’s an invaluable ingredient for adjusting the consistency of your cheese sauce. Once cooked, drain the pasta thoroughly and drizzle it with a small amount of extra virgin olive oil. Gently toss the pasta to coat, which will prevent it from sticking together while you prepare the other components. Set the pasta aside.
Mastering the Creamy Cheese Sauce
In a medium saucepan, melt 4 tablespoons of salted butter over medium-high heat. Once melted, add 2 tablespoons of all-purpose flour to the butter, whisking continuously for 1-2 minutes to form a smooth roux. This roux is vital for thickening your cheese sauce. Gradually pour in 1 cup of 2% milk and ½ cup of low-sodium chicken broth (or bone broth), whisking constantly to ensure there are no lumps and the mixture is smooth. Continue to whisk as the sauce gently simmers and begins to thicken. Once the base is smooth and slightly thickened, reduce the heat to low and add 6 ounces of cubed Velveeta cheese and ½ cup of shredded mozzarella cheese. Whisk constantly until both cheeses are completely melted and the sauce is wonderfully smooth and creamy. Season the sauce with kosher salt, cracked black pepper, and ⅛ teaspoon of dry mustard. The dry mustard acts as a secret ingredient, enhancing the cheesy flavor without imparting a strong mustard taste.
If at any point your cheese sauce becomes too thick for your liking, don’t panic! Simply reduce the heat to its lowest setting and gradually whisk in a touch of the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency. Remember that the pasta water is salted, so taste the sauce as you add it to avoid making it too salty. As an alternative, you can use additional low-sodium chicken broth instead of pasta water.
Sautéing Your Vibrant Summer Vegetables
In a separate sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot and shimmering, add the ¾ cup of diced sweet onion and 1 cup of cherry tomatoes. Sauté these vegetables for 2-3 minutes, stirring occasionally, until the onion begins to soften and take on a light golden hue, and the cherry tomatoes start to blister and slightly burst. This step releases their natural sweetness and creates a lovely caramelized flavor. Next, add the 1 cup of corn kernels and 1 small-medium grated zucchini (ensure you’ve squeezed out all excess moisture from the zucchini using a cheesecloth or paper towels to prevent a watery dish). Continue to sauté for another 1-2 minutes, just until the corn is heated through and the zucchini is tender-crisp. Season the vegetables with a pinch of kosher salt and cracked black pepper to taste. Once cooked, remove the pan from the heat and set the sautéed vegetables aside.
Achieving the Golden, Crispy Panko Topping
The crunchy topping adds an essential textural element to this dish. In a small pan, melt 1 tablespoon of butter over medium heat. Add ⅓ cup of panko breadcrumbs to the melted butter and toast them, stirring frequently, until they turn a beautiful, even golden brown. This process happens quickly, so watch them carefully to prevent burning. Once perfectly toasted and aromatic, immediately remove the pan from the heat and set the golden panko aside.
Final Assembly and Baking for Golden Perfection
Now, it’s time to bring all the delicious components together. Add the freshly sautéed summer vegetables and the al dente pasta to the creamy cheese sauce in the large saucepan. Gently toss everything until the pasta and vegetables are thoroughly coated in the rich, velvety sauce. Transfer this mixture into your prepared 9×13 inch baking dish, spreading it evenly across the bottom. Evenly dust the top with the golden, crispy panko breadcrumbs. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 15-18 minutes, or until the mac and cheese is bubbly around the edges and heated through. Remove from the oven, allow it to cool for a few minutes before serving, and enjoy this warm, comforting, and utterly delicious dish.
Serving Suggestions for Your Delicious Mac and Cheese
This Summer Vegetable Macaroni and Cheese is incredibly versatile and can be enjoyed in many ways. It stands alone as a hearty and satisfying vegetarian meal, especially when served with a simple green salad for a balanced plate. For a more substantial dinner, it makes an excellent side dish to grilled proteins like chicken, fish, or pork. Its vibrant flavors also pair wonderfully with barbecue staples, making it a perfect addition to any backyard cookout or potluck. A sprinkle of fresh herbs like chopped parsley or chives before serving can add a final touch of freshness and color. Feel free to get creative with your pairings and enjoy!
Storing and Reheating Leftovers
One of the many great things about this Summer Vegetable Macaroni and Cheese is how well it keeps. If you find yourself with delicious leftovers, ensure they are properly stored to maintain their quality and flavor. Allow the dish to cool completely to room temperature before transferring it to an airtight container. Store this container in the refrigerator for three to four days. For longer storage, you can also freeze individual portions in freezer-safe containers for up to two months. Thaw frozen mac and cheese in the refrigerator overnight before reheating.
To reheat, for best results, warm it gently in the microwave or in a saucepan on the stovetop over low heat. Macaroni and cheese tends to thicken as it cools, so to reconstitute the pasta and bring the cheese sauce back to its creamy glory, add a touch of water or low-sodium chicken broth (1-2 tablespoons per serving) while reheating. Stir occasionally until heated through and creamy once more. This ensures your leftovers are just as delicious and satisfying as they were fresh out of the oven.
Your Top Questions About Summer Mac and Cheese Answered
Absolutely! While Delallo shellbows are fantastic for scooping up the sauce, any short-cut pasta will work beautifully in this recipe. Classic elbow macaroni is always a great choice, but cavatappi, penne, orecchiette, or even medium shells would also be excellent alternatives, each offering a slightly different texture and way to hold the creamy sauce.
Yes, you can certainly experiment with different cheeses to alter the flavor profile. While Velveeta and mozzarella provide that classic creamy, melty texture, you could use a combination of sharp cheddar, Monterey Jack, Gruyere, or even a touch of cream cheese for added richness. Just ensure your chosen cheeses melt smoothly to achieve that desirable creamy sauce.
This recipe is wonderfully adaptable! Feel free to add other seasonal favorites like diced bell peppers (red, yellow, or orange), fresh spinach (wilted into the sauce), or even small florets of broccoli or cauliflower (blanched first). Just be mindful of vegetables that release a lot of water and adjust your sautéing time or moisture-squeezing techniques accordingly.
You can certainly do some prep work in advance. You can cook the pasta, sauté the vegetables, and even make the cheese sauce a day ahead. Store each component separately in airtight containers in the refrigerator. When you’re ready to bake, gently reheat the cheese sauce (adding a splash of milk or broth if needed), combine everything, assemble, and bake as directed. Baking it fresh will always yield the best texture, especially for the crispy panko topping.
To make this recipe gluten-free, simply substitute the regular shellbows pasta with your favorite gluten-free short-cut pasta. For the roux, use an all-purpose gluten-free flour blend instead of conventional AP flour. Be sure to check that all other ingredients, especially broths, are certified gluten-free.
Explore More Delicious Pasta Recipes
If you’ve enjoyed the delightful flavors of this Summer Vegetable Macaroni and Cheese, you’re in for a treat! Our collection of pasta recipes extends far beyond, offering a variety of comforting and innovative dishes that cater to every taste and occasion. Dive into these other fantastic pasta creations:
- Italian Grinder Pasta Salad
- Creamy Corn and Grated Zucchini Orzo Pasta
- Grilled Chicken Caprese Macaroni
- Green Chili Mac and Cheese
- Baked Macaroni and Cheese with Roasted Tomatoes
Summer Vegetable Macaroni and Cheese
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Equipment
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1 pasta pot
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1 colander
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1 saute pan for vegetables
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1 sauce pan for cheese sauce
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1 9×13 inch baking dish
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1 sheet foil
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1 small skillet for panko breadcrumbs
Ingredients
INGREDIENTS
Pasta
- 8-10 ounces shellbows pasta, Delallo Foods, cooked al dente
Cheese Sauce
- 4 tablespoons salted butter
- 2 tablespoons AP flour, all purpose
- 1 cup 2% milk
- ½ cup low sodium chicken broth, or bone broth
- 6 ounces Velveeta cheese, cubed
- ½ cup mozzarella cheese, shredded
- cracked black pepper, to taste
- kosher salt, to taste
- ⅛ teaspoon dry mustard
- ½ cup reserved pasta water, use as needed if the cheese gets too thick
Sautéed Summer Vegetables
- 1 tablespoon olive oil
- ¾ cup sweet onion, diced small
- 1 cup cherry tomatoes
- 1 ear corn, about 1 cup, remove kernels
- 1 sml-med zucchini, about 1 cup, grated – press out moisture
- pinch kosher salt, to taste
- pinch cracked black pepper, to taste
Breadcrumb Topping
- 1 tablespoon butter
- ⅓ cup panko breadcrumbs, toasted
Instructions
How to Make Summer Vegetable Macaroni and Cheese
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Preheat your oven to 375 degrees Fahrenheit (190°C). Spray a 9×13 inch baking dish generously with nonstick cooking spray. Set it aside.
Make the Pasta
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Boil a large pot of water and add some kosher salt to lightly season the water. Cook the pasta according to the package directions until it is al dente (firm to the bite). Before draining, be sure to reserve ¼ – ½ cup of the salted pasta water for the cheese sauce. Drain the cooked pasta and drizzle it with a small amount of extra virgin olive oil to prevent sticking. Set it aside.
Make the Cheese Sauce
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Heat a saucepan over medium-high heat. Add the butter and AP flour to form a roux, whisking well for 1-2 minutes until lightly golden. Slowly add the milk and chicken broth, whisking continuously until well combined and smooth. Once the base is smooth and slightly thickened, reduce heat to low. Add the shredded mozzarella and Velveeta cheese, continuing to whisk until fully melted and creamy. Season with kosher salt, black pepper, and dry mustard to taste.
** If the sauce gets too thick, reduce the heat to low and add a touch (1-2 tablespoons at a time) of the reserved pasta water, whisking until it reaches your desired consistency. Be careful, as the pasta water is salted, and you don’t want the cheese sauce to get too salty. Option to use more low sodium chicken broth instead if preferred.**
Sauté the Vegetables
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Heat a sauté pan over medium-high heat. Add the olive oil. Once hot, add the diced onion and cherry tomatoes. Sauté for 2-3 minutes, stirring occasionally, or until the onion begins to soften and lightly brown, and the tomatoes begin to blister. Then, add the corn kernels and grated zucchini (make sure to squeeze out all excess moisture from the zucchini with a cheesecloth or paper towels). Season with a pinch of kosher salt and cracked black pepper. Turn off the heat and set aside.
Brown the Panko
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Heat a dollop (1 tablespoon) of butter in a small pan over medium heat. Add the panko breadcrumbs and toast them in the butter, stirring frequently, until they are golden brown. This happens quickly, so watch them carefully. Once golden, remove them from the heat.
Assemble the Dish
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Add the sautéed vegetables and al dente pasta to the cheese sauce. Toss until well combined and the pasta and vegetables are thoroughly coated. Transfer the mixture to the prepared 9×13 inch baking dish. Spread it out evenly and dust the top generously with the golden panko breadcrumbs. Cover the dish with aluminum foil and place it in the preheated oven for 15-18 minutes, or until heated through and bubbly. Serve hot and enjoy immediately.
Video
Notes
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for three to four days. To reheat, gently warm in the microwave or on the stovetop over low heat. Add a touch of water or chicken broth (1-2 tablespoons per serving) while reheating to reconstitute the pasta and make the cheese sauce creamy again.