Stovetop Mac and Cheese with Veggies


This is my go to – I have no clue what to make the munchkins for dinner and there is barely anything in the fridge – dinner.  I have several staples I always keep around which help make this happen:

  • organic frozen vegetables
  • high fiber quick cooking pasta
  • cream cheese
  • parmesan or romano grated cheese

This also allows for endless variations depending on your stockpile of emergency toddler foods.  Throw in fresh spinach or finely grated carrots instead of frozen vegetables, a handful of another cheese – even slices of american cheese – makes this concoction all the more creamier and delicious.


Stovetop Mac and Cheese with Veggies


  • 6 oz of pasta (~half of a box of a small-medium pasta type)
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1 cup milk
  • 2 Tablespoons cream cheese
  • 2 Tablespoons grated parmesan or romano
  • 1 cup frozen vegetables (or fresh) (peas, carrot/corn/pea combo, etc)
  • 4 Tablespoons of the pasta cooking water - to pour over frozen vegetables - if using fresh don't need
  • salt and pepper


  1. Cook pasta according to package directions - use a ladle or measuring cup to scoop out some of the pasta water before draining to use for the frozen vegetables.
  2. In pot that you drained the pasta out of, melt butter then add flour and whisk together - it will quickly become a paste - in a minute or so - do this over medium high heat.
  3. Add in cup of milk and whisk continuously - the butter/flour paste will thicken the milk - you want to bring this to a simmer to get it fully thickened. Whisk whisk whisk! It goes fast.
  4. Add in cheese, stir. Then dump in vegetables - if frozen, just pile them in the middle of the pot, spoon 4 Tablespoons of the still hot pasta cooking water over them to help defrost them, then stir all this together.
  5. Add the pasta, keep stirring over low heat until veggies warmed thru - add salt and pepper to taste.


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