Stove Top Macaroni & Cheese with Vegetables

This stove top macaroni and cheese recipe adds both fresh and frozen vegetables as a healthy addition. Using less cheese then many macaroni and cheese recipes, this stove top recipe is a good choice for the health conscious cook.

Recipe makes 6 servings.


  • 2 cup macaroni uncooked
  • 2 medium carrots, thinly sliced
  • 1 cup frozen peas
  • 1 cup milk
  • 1/4 cup cream cheese
  • 1 teaspoon dried basil
  • 1 cup shredded mozzarella or cheddar cheese
  • 2 tablespoon freshly-grated Parmesan cheese
  • 4 green onions, chopped
  • Salt and coarse ground black pepper


  1. In large pot of boiling water, cook pasta until tender but firm.
  2. While pasta is cooking, boil carrots for 4 minutes in lightly salted water. Add peas and cook until carrots are tender-crisp, about 3 to 4 minutes longer. Drain and return to pot.
  3. In small saucepan, heat milk over medium heat, until steaming. Whisk in cream cheese until smooth. Stir in basil.
  4. Add to pasta along with vegetables, mozzarella or cheddar cheese and green onions. Toss to mix and season with salt and pepper to taste.
  5. Top with the freshly grated parmesan cheese when you serve.