Simple Veggie-Packed Macaroni and Cheese

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 drafted and published.

A creamy macaroni and cheese enriched with hidden vegetables like carrots and peas, making it a comforting and nutritious meal for kids. This American-inspired comfort-food recipe, ready in about 25 minutes, pairs elbow macaroni, carrot, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 10 min Cook: 15 min Serves 4 American cuisine 430 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil and add 8 oz elbow macaroni. Cook for 7-8 minutes until just al dente, then drain and set aside.
  2. Step 2: While pasta cooks, melt 3 tbsp unsalted butter in a medium saucepan over medium heat until foaming.
  3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is bubbly and lightly golden.
  4. Step 4: Gradually whisk in 2 1/2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes.
  5. Step 5: Remove the sauce from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth.
  6. Step 6: Add 1 tsp salt, 1/4 tsp black pepper, 1 medium finely grated carrot, and 1/2 cup thawed frozen peas to the cheese sauce, stirring to combine.
  7. Step 7: Fold the drained macaroni into the sauce until evenly coated.
  8. Step 8: Serve warm for a creamy, veggie-packed macaroni and cheese.

Related recipes