Vegetable-Loaded Macaroni and Cheese Cups
Classic creamy macaroni and cheese enriched with finely chopped vegetables, baked in individual portions for easy serving. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs elbow macaroni, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.
Ingredients
- 2 cups (about 8 oz) elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 medium, finely grated carrot
- 1 small, finely grated zucchini
- 1/2 cup, thawed frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook for 7-8 minutes until just al dente. Drain and set aside.
- Step 2: In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 1-2 minutes until the mixture bubbles and smells nutty.
- Step 3: Slowly pour in 2 cups whole milk while whisking to avoid lumps. Cook for 5-6 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Step 4: Remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth.
- Step 5: Fold in the drained macaroni, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp paprika, 1 medium grated carrot, 1 small grated zucchini, and 1/2 cup thawed frozen peas.
- Step 6: Preheat oven to 375°F. Lightly grease a 12-cup muffin tin and spoon the macaroni mixture evenly into each cup.
- Step 7: Bake for 15-18 minutes until the tops are lightly golden and set. Let cool for 5 minutes before removing from the tin and serving.
Frequently asked questions
How long does Vegetable-Loaded Macaroni and Cheese Cups take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable-Loaded Macaroni and Cheese Cups?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep elbow macaroni from drying out.
Can I substitute ingredients in Vegetable-Loaded Macaroni and Cheese Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable-Loaded Macaroni and Cheese Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vegetable-Loaded Macaroni and Cheese Cups?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
