Macaroni and Cheese Stir Fry
Transform your weeknight dinner routine with this deliciously unconventional Macaroni and Cheese Stir Fry! This recipe brings together the creamy comfort of classic mac and cheese with the vibrant, fresh flavors of a veggie-packed stir fry. Tender macaroni is bathed in a velvety cheddar cheese sauce, then tossed with crisp-tender broccoli, julienned carrots, and sweet red bell pepper sautéed with garlic and a splash of soy sauce. The fusion of cheesy indulgence and savory stir-fry makes this dish both satisfying and unique, perfect for family dinners or an easy weeknight meal. Ready in just 35 minutes and bursting with colorful vegetables, this versatile recipe is a hearty, crowd-pleasing twist you’ll want to make again and again. Garnish with fresh green onions for a finishing touch! Keywords: macaroni and cheese stir fry, cheesy stir fry, veggie mac and cheese, weeknight pasta recipe.
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 green onions, sliced for garnish
Instructions
Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth. Set the cheese sauce aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the broccoli florets, julienned carrots, and sliced red bell pepper to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Drizzle the soy sauce over the vegetables and toss to combine.
Add the cooked macaroni pasta to the skillet and pour in the cheese sauce. Stir well to coat the pasta and vegetables evenly.
Season with salt and black pepper to taste.
Remove the skillet from heat and garnish with sliced green onions.
Serve hot and enjoy your Macaroni and Cheese Stir Fry!
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 46.2 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2026 mg | 156% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
