Veggie-Packed Macaroni and Cheese Casserole
A comforting macaroni and cheese casserole loaded with finely chopped vegetables for a nutritious twist kids will enjoy. This american-inspired kid friendly 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.
Ingredients
- 8 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 medium (about 1/2 cup) carrot, finely diced
- 1 small (about 1/2 cup) zucchini, finely diced
- 1/2 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Preheat oven to 375°F. Transfer the mixture to a greased 9x9-inch baking dish.
- Step 7: In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil until coated. Sprinkle evenly over the casserole.
- Step 8: Bake for 20-25 minutes until the top is golden brown and bubbly. Let cool for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Packed Macaroni and Cheese Casserole 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 Casserole?
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 Casserole?
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 Casserole for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Casserole?
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.
