Veggie-Packed Macaroni and Cheese Casserole

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.

A comforting macaroni and cheese casserole loaded with finely chopped vegetables for a nutritious twist kids will enjoy. This American-inspired kid-friendly recipe, ready in about 45 minutes, pairs elbow macaroni, 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 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: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
  2. Step 2: In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until bubbling and lightly golden.
  3. Step 3: Gradually whisk in 2 cups whole milk and continue whisking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika.
  5. Step 5: Stir in the cooked macaroni, 1/2 cup finely diced carrot, 1/2 cup finely diced zucchini, and 1/2 cup frozen peas until evenly combined.
  6. Step 6: Preheat oven to 375°F. Transfer the mixture to a greased 9x9-inch baking dish.
  7. Step 7: In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil until coated. Sprinkle evenly over the casserole.
  8. Step 8: Bake for 20-25 minutes until the top is golden brown and bubbly. Let cool for 5 minutes before serving.

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