Veggie Mac and Cheese Recipes

Sneak some veggies into your dinner with these hearty vegetable mac and cheese recipes. Whether you like kale, eggplant, spinach, squash or other veggies, we have the perfect recipe for you.


Veggie

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Spinach and Artichoke Mac and Cheese

  • 6 ounces fresh spinach
  • 1 14-ounce can artichoke hearts, drained, rinsed, roughly chopped and divided
  • 4 ounces Wisconsin cream cheese
  • 1 cup (4 ounces) Wisconsin parmesan cheese, shredded and divided
  • 2 tablespoons shallot, minced
  • 1 cup (4 ounces) Wisconsin cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin havarti cheese, shredded
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Mushroom Kale Mac and Blue Cheese

  • 4 cups (8 ounces) whole wheat penne pasta
  • 2 pints mushrooms, preferably cremini
  • 8 cups kale, trimmed and torn into bite-size pieces and washed
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
  • 1 cup Wisconsin blue cheese
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Eggplant Parm Mac and Cheese

  • 1 eggplant, ends trimmed, peeled
  • 1 teaspoon salt, plus more to taste
  • 3 cups Italian-seasoned panko or bread crumbs
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
  • 1 pound pasta shells or spirals, cooked
  • 1 cup marinara sauce, homemade or prepared
  • 3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
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Squash and Gingersnap Mac and Cheese

  • 1 small (about 1 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 pound elbow pasta
  • 2 tablespoons flour
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin parmesan cheese, grated
  • 1/2 cup gingersnap cookies, crumbled
  • 1/2 cup pecans, chopped
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Caramelized Onion Mac and Cheese

  • 5 cups onions, sliced
  • 2 tablespoons fresh rosemary leaves, chopped
  • 3 cups (12 ounces) whole wheat macaroni
  • 1 teaspoon kosher salt
  • 4 cups (12 ounces) Wisconsin Benedictine cheese, shredded
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South of the Border Mac and Cheese

  • 2 red peppers
  • 4 cups elbow pasta
  • 1/4 cup butter
  • 1 1/2 cups (6 ounces) Wisconsin queso quesadilla cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin cheddar cheese, shredded
  • 1 14-ounce can green chilies
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Pear and Gorgonzola Mac and Cheese

  • 1 pound medium shell pasta
  • 1 rosemary sprig
  • 2 pear, diced into 1/2-inch pieces
  • 1 1/3 cups (8 ounces) Wisconsin gorgonzola cheese, crumbled
  • 1 cup honey wheat crackers, finely crumbled
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Pumpkin Mac and Cheese

  • 1 pound macaroni pasta
  • 2 cups (8 ounces) Wisconsin Fontiago Cheese, shredded
  • 1 1/2 cups pumpkin puree
  • 1/4 cup Wisconsin parmesan cheese, grated
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Mac and Cheese Plate

  • 1 pear, peeled and chopped
  • 3/4 cup dried cranberries
  • 1 pound medium shell pasta
  • 1/2 cup walnuts
  • 1 1/3 cups (8 ounces) Wisconsin brie cheese, rind removed and cubed
  • 2/3 cup (4 ounces) Wisconsin blue cheese, crumbled
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Spinach Mac and Cheese Soup

  • 2 1/4 cups (9 ounces) elbow pasta
  • 6 cups vegetable or chicken broth
  • 2 10-ounce packages frozen chopped spinach, thawed and drained
  • 3 cups (12 ounces) Wisconsin gouda cheese, shredded
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Grilled Juustoleipa Mac and Cheese Salad

  • 2 cups elbow pasta, dry
  • 2 ears sweet corn, in husks
  • 2 red bell peppers
  • 14 ounces Wisconsin juustoleipa cheese
  • 1 pint grape tomatoes
  • 1 pound asparagus
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Broccoli Mac and Cheese

  • 1 pound dried pasta
  • 1 pound broccoli florets
  • 1/2 cup (2 ounces) Wisconsin aged cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded
  • 1/4 cup Wisconsin parmesan cheese, grated
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Tangy Tomato Mac and Cheese

  • 16 ounces cavatappi pasta
  • 1 cup (4 ounces) Wisconsin muenster cheese, shredded
  • 1 cup pickled green tomatoes, chopped
  • 1/2 cup sun-dried tomatoes (in oil), chopped
  • 3 cups (12 ounces) Wisconsin butterkäse cheese, shredded
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Mac and Cheese with Brussels Sprouts

  • 5 cups Brussels sprouts
  • 1 pound rotini pasta
  • 1 cup dried cranberries
  • 1 1/2 cups (6 ounces) Wisconsin asiago cheese, shredded
  • 1 cup Wisconsin gorgonzola cheese, crumbled
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Mac and Brie with Mushrooms

  • 1 pound pasta shells
  • 1/2 cup walnuts
  • 1 pound mushrooms, quartered
  • 8 ounces Wisconsin brie cheese, rind removed and cubed
  • 1/2 cup (2 ounces) Wisconsin gruyère cheese, shredded
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Mushroom Herb Mac and Cheese

  • 1 pound cremini mushrooms, roughly chopped
  • 1 1/2 cups Wisconsin white cheddar cheese, shredded and divided
  • 1 pound elbow pasta
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Asiago Mac with Braised Leeks

  • 4 leeks, trimmed to remove tops and roots
  • 1 pound pennette lisce pasta or macaroni
  • 2 cups (8 ounces) Wisconsin asiago cheese, grated
  • 1/2 cup Wisconsin parmesan cheesefinely grated
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Pepato Cheese and Artichoke Bake

  • 1 pound elbow pasta
  • 1 cup mushrooms, sliced
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin pepato cheese, shredded
  • 1 14-ounce can artichoke hearts, drained and chopped
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Favorite Mac and Cheese

  • 1 16-ounce container Wisconsin cheddar cold pack cheese
  • 1/2 cup milk
  • 2 cups broccoli florets, steamed 3 minutes
  • 1/3 cup saltine crackers, crushed
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Creamy Lemon Mac Primavera

  • 8 ounces penne pasta
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 cup red bell pepper, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  • 1/3 cup Wisconsin ricotta cheese
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
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Spring Medley Mac and Cheese

  • 1 1/2 cups asparagus, chopped
  • 1 cup yellow squash
  • 1 1/2 cups mushrooms, chopped
  • 1/2 pound shell pasta, dry
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated, plus more for serving
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Mac and Cheese Salad Lettuce Cups

  • 1/2 pound elbow pasta, dry
  • 2 cups (8 ounces) Wisconsin fresh mozzarella cheese, cubed
  • 2 heads lettuce, such as Boston Bibb or romaine, washed and separated
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Stove Top Pesto Mac and Cheese

  • 3 cups large shell pasta, uncooked (6 cups cooked)
  • 1/2 cup prepared pesto
  • 1 cup (4 ounces) Wisconsin smoked fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin aged gouda cheese, shredded
  • 3/4 cup sweet corn, cooked
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Kale Pesto Mac and Cheese

  • 2 cups kale, leaves chopped
  • 1 pound medium shell pasta
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, grated
  • 3/4 cup (3 ounces) Wisconsin parmesan cheese, grated and divided
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Caramelized Onion and Asparagus Mac and Cheese

  • 1 pound asparagus
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Lemony Mascarpone Cauliflower Mac and Cheese

  • 1/2 pound asparagus, washed and trimmed
  • 1 medium head cauliflower, cut into florets
  • 8 ounces Wisconsin mascarpone cheese
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Stovetop Ratatouille Mac and Cheese

  • 1 medium Japanese eggplant, sliced
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1 cup (4 ounces) Wisconsin asiago cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
  • 1 pound macaroni pasta
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Summer Greens Mac and Cheese

  • 10 ounces rotini pasta
  • 1 small zucchini, grated
  • 2 cups okra, fresh or frozen (thawed), cut into 1-inch slices
  • 2 cups Swiss chard leaves, roughly chopped
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
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Fresh Herb Stove Top Mac and Cheese

  • 12 ounces pasta shells
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 tablespoon chives, minced
  • 2 teaspoons fresh rosemary leaves, minced
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Spicy Cauliflower Mac & Cheese

  • 2 cups cauliflower, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 8 ounces pasta shells
  • 1 1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin butterkäse cheese, shredded
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Caprese Mac and Cheese

  • 4 cups (16 ounces) whole wheat rotini
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, shredded
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Taco Macaroni and Cheese Bake

  • 1 packet taco seasoning
  • 8 ounces Wisconsin cream cheese
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
  • 2 cups (8 ounces) Wisconsin pepper jack cheese, shredded and divided
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Alfredo Mac and Cheese with Asparagus and Spring Peas

  • 4 cups (16 ounces) penne pasta
  • 1 cup (4 ounces) Wisconsin parmesan cheese, finely grated
  • 1 cup (4 ounces) Wisconsin asiago cheese, finely grated
  • 4 cups (16 ounces) Wisconsin fontina cheese, shredded, divided
  • 1 1/2 cups fresh shelled peas or frozen peas (do not thaw first)
  • 1 pound asparagus, washed, trimmed and cut into 1-inch pieces
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