Here’s a comforting, creamy Sweet Pea Macaroni recipe—a simple, veggie-packed twist on classic macaroni and cheese 🥣🍲
🍲 Sweet Pea Macaroni
🧾 Ingredients (serves 3–4)
- 2 cups elbow macaroni or small pasta
- 1 cup frozen or fresh sweet peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese (or a mix of cheeses)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp garlic powder or mustard powder for extra flavor
- Optional garnish: chopped parsley or grated Parmesan
👩🍳 Instructions
1. Cook pasta and peas
- Boil pasta according to package instructions.
- In the last 2–3 minutes, add sweet peas to the boiling water.
- Drain pasta and peas and set aside.
2. Make cheese sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth.
- Cook 3–5 minutes, stirring, until sauce thickens.
- Stir in shredded cheese until melted and creamy.
- Season with salt, pepper, and optional spices.
3. Combine pasta and sauce
- Add cooked pasta and peas to the cheese sauce.
- Stir until evenly coated.
4. Serve
- Serve warm, optionally topped with parsley or Parmesan.
💡 Tips
- Extra creamy: Add 2–3 tbsp cream cheese or a splash of heavy cream.
- Make-ahead: Assemble in a baking dish, sprinkle extra cheese on top, and bake 20 minutes at 350°F (175°C) for a baked version.
- Flavor boost: Add cooked bacon, caramelized onions, or roasted garlic.
🍽️ Variations
- Italian-style: Mix in mozzarella and Parmesan, and add sun-dried tomatoes.
- Healthy version: Use whole wheat pasta and add extra vegetables like carrots or bell peppers.
- Vegan version: Use plant-based milk and vegan cheese.
If you want, I can give a 5-minute shortcut stovetop version that’s creamy, cheesy, and perfect for a quick lunch or dinner 🍴.
Do you want me to do that?
