Very Veggie Mac and Cheese: Pasta Shells, Sweet Potato Noodles, Petite Green Peas and Super Greens, All Coated in a White Cheddar Pumpkin Sauce


I had every intention to make a salad today. But then it snowed. And it was cold. On top of it already being my work from home day. So I felt like I could do something a little more special for lunch. And that is when I fell back to my go-to when I am craving something delicious and comforting: very veggie mac and cheese. Nothing can top my Mom’s homemade mac and cheese (a recipe I definitely will be sharing in the future), but Annie’s Organic Mac and Cheese does just fine when I need something fast and easy, and I add in a TON of veggies to make the meal both nutritious and filling. This is a rule for me because (otherwise) I could easily eat an ENTIRE box depending on how hungry I am. Now I can get around 4 servings from one box, with a greater than half veggie to pasta ratio. It’s the perfect delicious and nutritious compromise!

Makes Around 4 Servings

Recipe by © Alysha Melnyk 2018

Kitchen Tools:


Sauté Pan with Lid

Medium Sauce Pan with Lid


Liquid Measuring Cup

Dry Measuring Cups


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

Olive Oil

2 Heaping Cups Sweet Potato Noodles (I buy mine from the grocery store)

1 Cup Frozen Petite Green Peas

1/4 Cup Water

3 Heaping Cups Super Greens (I use the Organic Girl Super Greens)

1 Box Macaroni and Cheese (I use Organic Annie’s Grass Fed Shells and White Cheddar Mac and Cheese)

2 Tablespoons Unsalted Butter

1 Cup Pumpkin Purée

1/3 Cup Whole Milk

Optional for Topping: Microgreens, Crumbled Walnuts and Fresh Ground Black Pepper

*Feel free to get creative with this – there are so many veggie combinations that could work in this recipe!*

Featured Artists/Products:

Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)


  1. Place sweet potato noodles and frozen peas in the sauté pan with a little olive oil. Cover with lid and heat five minutes, stirring occasionally. Then add in 1/4 cup water, cover with lid and cook, checking occasionally for water to cook down and noodles to soften.
  2. While this is cooking, cook pasta shells according to box instructions.
  3. Once sweet potato noodles are softened and peas are cooked, add in super greens. Cook until greens are cooked down and softened. Turn off heat and set aside.
  4. When shells are cooked and draining in strainer, add butter to the sauce pan and melt. Once butter is melted, add in pumpkin purée, whole milk and cheese packet, mixing until evenly combined.
  5. Stir in pasta shells, then mix in cooked vegetables until combined.
  6. Place in serving bowl, and top with crumbled walnuts, microgreens and freshly ground black pepper (if using).
  7. Enjoy warm! 🙂

*Leftovers keep in fridge for 4-5 days, and reheat perfectly for lunches and other meals.*

2 Comments Add yours

  1. Sarah E. H. says:

    Was inspired by this to put Butternut Squash noodles in some homemade mac yesterday and having that extra little bit of crunch in the dish from sauteing them?? GAME CHANGER. So many levels of delicious.

    Liked by 1 person

    1. YESSS!!!!! Love it! Perfect combination. I love adding different flavors/textures from vegetables – so glad you were inspired to try it! 🙂


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