The Ultimate Macaroni, Cheese and Peas

The Ultimate Macaroni, Cheese and Peas


"Three kinds of cheese plus sweet peas make this mac and cheese a delicious one-dish weeknight dinner."


50 m servings 476 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Cook macaroni according to package directions; drain. Cover and keep warm.
  2. Meanwhile, for cheese sauce, melt the 2 tablespoons butter over medium heat in a medium saucepan. Stir in flour, mustard, salt and pepper until combined. Add milk all at once. Cook and stir for 5 minutes or until thick and bubbly. Cook and stir for 2 more minutes. Remove saucepan from heat.
  3. Add cheddar and mozzarella cheeses, stirring until cheese is melted and sauce is smooth. Stir cheese sauce and canned peas into the cooked macaroni. Heat through. Pour into a greased 2-quart baking dish.
  4. Combine breadcrumbs, Parmesan cheese and the 2 teaspoons melted butter in a small bowl. Sprinkle over macaroni. Bake, uncovered, for 20 minutes or until topping is golden brown. Let stand for 10 minutes before serving.
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  1. 15 Ratings


Used frozen peas instead. Added Gruyere, too. Great stuff!

YUM! The whole family loved it; I didn't change a thing...perfect the way it is. THANKS!

Delicious made it as directed

We made as directed, only using frozen peas instead of canned and adding some leftover prosciutto we had in the fridge. We enjoyed the mac and cheese because we aren't HUGE cheese fans and foun...

Needs a bit more flavour, easy to make. Add some garlic powder, salt and pepper

VERY BLAND!!! Little to no flavor, cheese separated in the oven and was gritty. I was looking for a base recipe for mac and cheese, thought that the way this was seasoned sounded okay. Not! ...

I used up the last of my Penn and Macaroni boxes, and started a new box of Shell Pastas to make this, and also used 3 types of (full fat) cheeses I wanted to use up. It was a bit challenging to...

The peas were just too much and made the entire dish taste like them. If I try this one again, I'll half the peas and use frozen--not canned.

The is a winner! I haven't found a macaroni and cheese that I liked until now. I did change it up due to what I had on hand. I added swiss cheese (half swiss and half mozzarella) in addition ...