Veggie-Packed Macaroni and Cheese Bake
A creamy macaroni and cheese casserole loaded with sweet bell peppers and spinach, making it a colorful and nutritious dish kids will love. This american-inspired kid friendly ready in about 45 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 420 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
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 2 cups, roughly chopped fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
- Step 2: In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until it forms a smooth roux and smells nutty.
- Step 3: Gradually pour in 3 cups whole milk while whisking constantly. Continue cooking and whisking for 5-6 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Remove sauce from heat and stir in 3 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika.
- Step 5: Stir in the cooked macaroni, 1 diced red bell pepper, 1 diced yellow bell pepper, and 2 cups chopped fresh spinach until evenly combined.
- Step 6: Pour the mixture into a greased 9x13-inch baking dish and bake for 20-25 minutes until bubbly and golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Packed Macaroni and Cheese Bake take to make?
Total time is about 45 minutes (15 min prep + 30 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 Veggie-Packed Macaroni and Cheese Bake?
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 Veggie-Packed Macaroni and Cheese Bake?
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 Veggie-Packed Macaroni and Cheese Bake 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 Veggie-Packed Macaroni and Cheese Bake?
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.
