This vegetarian recipe for creamy baked mac and cheese with peas (frozen peas work well, or fresh sugar snap peas!) is finished with breadcrumbs for a crispy top. Ready in less than 1 hour, it’s a super simple 5-star pasta dish my whole family loves. It’s one of our favorite ways to use up peas from the garden.
Mac and Cheese with Peas
My family loves this baked mac and cheese recipe that’s filled with peas! What’s one way to make kids love eating vegetables? Add them to mac and cheese! Hah!
During the Summer I make this with our fresh sugar snap peas that we pick in the garden, while in the Winter I clean out our freezer and add in a bag of frozen peas. Either way is so delicious that my kids are always asking for seconds!
If you want to double this recipe for a crowd or large family, double the ingredients and bake in a 9×13 baking dish!
Looking for other recipes using fresh peas? Try my Creamed Peas (served on mashed potatoes!), Roasted Sugar Snap Peas and Pasta and Peas too!
Frozen or Fresh Sugar Snap Peas Work!
Any type of green pea works for this recipe – fresh sugar snap peas, snow peas, or frozen peas! For fresh sugar snap peas, remove the strings and then chop up into 1/2 inch sizes. For frozen, you don’t need to do anything, just pour the frozen peas directly into the baking dish!
Whatever you choose, you will need 2 cups of peas.
How to Make Baked Mac and Cheese with Peas
Cook elbow macaroni noodles according to the box. I like to pull them a minute early so they’re still bouncy as they’re going to get baked.
Make the creamy cheese sauce on the stovetop in a medium saucepan. It’s filled with flavor as we’re adding in salt, pepper, onion powder, garlic powder and mustard powder.
Pour the elbow noodles in a 9×9 baking dish.
Now pour in the cheese sauce on top of the noodles.
Add in the peas..
And stir them until everything is coated in the cheese sauce.
Add 1/4 cup bread crumbs evenly on top. This is going to make a nice crunchy layer on top of the mac and cheese.
Remove from oven and allow to sit for a few minutes before serving. I hope you enjoy this mac and cheese as much as we do!
Storing Leftovers
Although there is never leftover mac and cheese at our dinner table, you can store it in airtight container in the refrigerator for 3-4 days if you do! Reheat in the microwave until fully warmed up.
Pin for later:
Baked Macaroni and Cheese with Peas (No Tuna, No Ham)
PrintIngredients
- 2 cups macaroni elbow noodles
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried mustard powder
- 2 cups peas (fresh sugar snap peas or frozen peas)
- 1/4 cup bread crumbs
Instructions
- Preheat oven to 350 degrees F and spray a 9×9 baking dish with nonstick spray.
- Cook the elbow noodles in a pot of boiling salted water according to time on the box. I like to pull them a minute before they’re done as they’re going to bake in the oven too. Drain and then pour the noodles into the baking dish.
- Add butter in a medium saucepan over medium high heat. Once butter is melted, stir in flour, whisking until combined. Add milk, salt, pepper, onion powder, garlic powder and mustard powder and continue to cook until milk thickens, about 5 minutes. Add in shredded cheese and continue stirring until cheese completely melts.
- Pour cheese sauce on top of elbow noodles in baking dish.
- Add the peas in and stir until completely mixed together. Note: You can use fresh sugar snap peas or frozen peas. If using sugar snap peas, remove the strings and chop them up into small pieces.
- Sprinkle bread crumbs on top and bake for 30 minutes. Remove from the oven or if you want a browned crispy top put under the oven broiler for 2-3 minutes, watching it carefully so it doesn’t burn.
- Remove from oven and allow to cool down for 5 minutes before serving. Enjoy!
Cris says
This is so good. I also add a small can of diced tomatoes to the dish before it goes into the oven! Thanks.