cheesy vegetables
This Cheesy Vegetables recipe is a delightful way to enjoy a variety of veggies smothered in a creamy cheese sauce. Perfect as a side dish or a vegetarian main course, this dish is packed with flavor and nutrients, making it a hit for both adults and children.
Equipment
- 1 Baking dish (9x13 inch)
- 1 Saucepan
- 1 Whisk
- 1 Cutting board
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
- 1 cup bell pepper, chopped
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese, softened
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add the flour and whisk together until it forms a paste (roux).
- Gradually add the milk to the roux, whisking constantly until the sauce thickens. This should take about 5 minutes.
- Once thickened, add the cream cheese, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and the cheese has melted.
- In a large mixing bowl, combine the broccoli, cauliflower, carrots, and bell pepper. Pour the cheese sauce over the vegetables and mix well to ensure the veggies are evenly coated.
- Transfer the cheesy vegetable mixture into a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables based on your preferences. Zucchini, asparagus, or peas can also work well in this dish.
You can use different types of cheese for varying flavors, such as mozzarella or pepper jack for a spicy kick.
This dish can be made ahead of time and stored in the refrigerator, then reheated before serving.