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Veggie Mac and Cheese Casserole

By Bobby Deen


Featured in:

Bobby Deen's Everyday Eats

Difficulty: Easy

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 6



  • ½ cup fat-free Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1½ cups shredded Gruyère cheese, divided
  • 6 tablespoons Parmesan cheese, grated
  • 1 head cauliflower (about 1 pound)
  • 1 large head broccoli (about 1 3/4 pounds)
  • 1 (13.25-ounce) package whole-grain fusilli
  • 1 cup fresh or frozen green peas
  • 1 cup whole-wheat panko breadcrumbs


Preheat the oven to 400°F. Grease an 13×9-inch square baking dish with cooking spray.

In a small bowl, whisk together the yogurt, mustard, salt, and pepper. Stir in 1½ cup of the Gruyère and Parmesan.

Bring a large pot of salted water to a boil over high heat. Add the cauliflower and broccoli and cook until just tender, about 5 minutes. Remove the vegetables from the water with a slotted spoon, and transfer them to a large bowl.

Return the water to a boil, add the pasta, and cook according to the package directions. About a minute before the pasta is finished cooking, add the peas and cook until heated through. Drain the peas and pasta, reserving 1 cup of the pasta cooking water, and transfer them to the bowl containing the cauliflower and broccoli.

Add the yogurt mixture and ½ cup of the pasta cooking water to the pasta and veggie mixture, and stir until the cheese is melted and the mixture is well combined; add more pasta water if it seems a little dry. Transfer the mixture to the prepared baking dish, and sprinkle with the remaining Gruyère and the panko. Bake until the cheese is bubbly, about 10-15 minutes.

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