Macaroni and Cheese With Vegetables

READY IN: 40mins
Recipe by Jellyqueen

Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did.

Top Review by Michelle from Centr

I made this when I had a sore throat and wanted a forgiving texture but also some nutrition. It took a lot of pots on the stove but didn't need baking, and it was fairly adaptable. I put in peas and canned chicken instead of the pepper and mushrooms, and used rotini since I don't have a WW source of farfalle. Very tasty, like grown-up Tuna Helper. (D came into the kitchen and said, are you making a roux?! and then explained that I really needed to stir the milk the WHOLE time.) We ate it all in two days.

Ingredients Nutrition


  1. Bring a large pot of water to boil; cook pasta until al dente.
  2. While pasta is cooking, in med saucepan, melt 2 T of the margarine.
  3. Remove from heat; add flour and stir until blended.
  4. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
  5. Reduce heat to low.
  6. Stir in cheeses and seasonings.
  7. Continue stirring until cheese is melted.
  8. Remove from heat and set aside.
  9. In a large skillet, melt remaining 1 T margarine.
  10. Add remaining ingredients.
  11. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
  12. Reduce heat to low.
  13. When noodles are done, drain well.
  14. Toss with vegetables; stir in cheese sauce.
  15. Garnish with scallion curls.

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