One-Pot Creamy Macaroni with Sweet Corn and Peas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Comforting one-pot macaroni cooked in a creamy sauce with sweet corn and green peas, perfect for a quick and satisfying meal for kids. This American-inspired kid-friendly recipe (vegetarian), ready in about 25 minutes, pairs elbow macaroni pasta, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 20 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring 3 cups of water to a rolling boil over high heat. Add 8 ounces of elbow macaroni and cook uncovered for 7 minutes until the pasta is just al dente, then drain and set aside.
  2. Step 2: In the same pot over medium heat, melt 2 tablespoons unsalted butter until foaming, then whisk in 2 tablespoons all-purpose flour. Cook the roux for 1-2 minutes until it bubbles and smells nutty but does not brown.
  3. Step 3: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
  4. Step 4: Lower the heat to medium-low and stir in 1 cup shredded sharp cheddar cheese until melted and smooth.
  5. Step 5: Add the cooked macaroni back into the pot along with 1/2 cup frozen sweet corn and 1/2 cup frozen green peas, stirring gently to combine.
  6. Step 6: Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Cook for an additional 2-3 minutes until the vegetables are heated through and the sauce is creamy.
  7. Step 7: Remove from heat, let sit for 2 minutes to thicken slightly, then serve warm.

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