Recipe Detail

Mac and Cheese with Veggies and Cracker Topping

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Number of Servings:


  1. 2 cups - macaroni pasta
  2. 4 tablespoons - unsalted butter divided
  3. 1 cups - finely chopped onion
  4. 1 cups - shredded carrots
  5. 1 - medium yellow squash halved lengthwise, thinly sliced
  6. 3/4 cups - cherry tomatoes diced
  7. 3 cups - shredded extra-sharp cheddar cheese divided
  8. 1/2 cups - sour cream
  9. 1/2 cups - whole milk
  10. 2 - large eggs
  11. 1 teaspoons - kosher salt
  12. 1/2 teaspoons - ground black pepper
  13. 2 cups - cheese crackers lightly crushed


Heat the oven to 400° F. In a large pot of boiling salted water, undercook pasta, about 7 minutes. Drain and transfer to a large bowl. Add 3 Tbsp of the butter to pasta and toss to coat.

In a medium saucepan heat the remaining tablespoon of butter over medium heat. Add the onion and cook, stirring occasionally, until tender and starting to color, about 5 minutes. Add the carrots and squash and cook until carrots are tender, 5 minutes. Add tomatoes and cook for 1 minute.

Transfer the vegetables to the bowl with the pasta. Add 2 cups of the cheddar cheese, the sour cream, milk, eggs, salt and pepper; stir until well combined. Transfer the mixture to a 9-by-9-inch baking dish and scatter the remaining 1 cup cheddar cheese on top. Top with the crushed cheese crackers (or topping or your choice).

Cover with foil and bake for 15 minutes; uncover and bake for an additional 10 minutes until pasta is hot and top is lightly crusted. Serve immediately.


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