One-Pot Macaroni and Cheddar

Author: Canadian Living

Just as quick to make as commercial macaroni dinners, this meal will really please the kids with its chunky bites of wieners. Serve with crisp celery sticks and radishes.

  • Portion size 4 servings


  • 2 cups elbow macaroni (1/2 lb/250 g)
  • 1 1/2 cup thinly sliced carrots
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 4 wieners sliced
  • 2 tablespoons butter
  • 2 cups shredded Cheddar cheese (8 oz/250 g)
  • 4 green onions chopped
  • salt
  • pepper


In large saucepan of boiling salted water, cook macaroni for 5 minutes. Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm. Drain in colander and set aside.

In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth. Reduce heat to medium; cook for 1 minute longer.

Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through. Stir in cheese and onions; cook for 1 minute or until cheese melts. Season with salt and pepper to taste.

Nutritional facts <b>Per serving:</b> about

  • Protein 31 g
  • Calories 710.0
  • Total fat 39 g
  • Total carbohydrate 58 g
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One-Pot Macaroni and Cheddar