Ingredients
- 4 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup bell pepper, diced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 oz (115 g) cream cheese, softened
- 1½ cups shredded cheddar cheese, divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 4 slices bacon, cooked and crumbled (optional)
- 2 green onions, sliced, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Steam or boil the broccoli, cauliflower, and carrots for 3–5 minutes until just tender. Drain well.
- In a saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Add the cream cheese and stir until melted.
- Mix in 1 cup cheddar, the Parmesan, onion powder, paprika, salt, and pepper. Stir until the sauce is smooth.
- Combine the vegetables and diced bell pepper with the cheese sauce. Transfer to the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar over the top and add the crumbled bacon, if using.
- Bake for 20–25 minutes, until bubbly and the cheese is melted and lightly golden.
- Garnish with sliced green onions before serving.
Tips
- Add cooked shredded chicken for a complete one-dish meal.
- Mix in mushrooms, zucchini, or spinach for extra vegetables.
- For a crunchy topping, sprinkle ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter over the cheese before baking.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6–8
