Have I mentioned that I like macaroni and cheese? Cuz I really do. I like all sorts of variations, from stovetop to baked, to Velveeta and broccoli, to pumpkin…

But this version… whoa. I do not normally have portion control issues, and I’m pretty good at saying no to seconds, but this mac and cheese had me back in the kitchen FOUR times. Just too good. (I suspect some of the healthier attributes of this particular mac & cheese were probably undone by having 4 portions of it.)

I modified the inspiration recipe by halving the cheese sauce, dropping some of the cheeses and chopping up pretty much every vegetable I had in my fridge. This recipe was great for using up both cheddar and carrots that had been sitting around for a while.

If you want the full-on cheesy experience, I suggest using the proportions and ful ingredients from the original recipe at Ezra Pound Cake, or doubling what you see below.

Check out all those veggies…

Serves: 6-8

On the Counter

1.5 tablespoons olive or vegetable oil
1/2 (58 g) cup small radishes, quartered
3/4 cup (130 g) broccoli (with stems), chopped
3/4 cup (175 g) carrots
1 medium onion, chopped
3 cloves garlic, diced
8 oz (227 g) elbow macaroni or other small tube pasta

Cheese Sauce

1.5 cup (60 g) grated cheddar
1/2 cup (30 g) grated parmesan
1 egg
1 cup (237 mL) milk

Topping

2-3 vine-ripened tomatoes, sliced
1/4 cup grated parmesan
1/4 cup panko
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)

What to Do

Cook the macaroni in salted water until al dente. Drain and set aside.

Mix topping: Combine panko, parmesan, garlic powder and cayenne pepper.

Meanwhile, preheat the oven to 350F (175C). Lightly grease a 9″ x 13″ (35cm x 24 cm) baking dish. Set aside.

In a large, deep pan, heat oil over medium heat. Add the onions and garlic, and sauté for 2 minutes. The add the remaining vegetables. Sauté for 5 minutes or until the vegetables are tender.

Remove the vegetables from the heat, stir in the pasta and set aside.

In a separate bowl, whisk  the eggs, milk, mustard, salt, pepper and cayenne together until combined.

Pour over the macaroni and vegetables, and add the cheese, stirring until combined and cheese is melted in.

Gently pour macaroni mix into the baking dish. Top with tomatoes, and then sprinkle topping on.

Bake for 15-20 minutes, or until golden brown.

This is definitely a macaroni & cheese that all elbow pasta should aspire to.