Mac and Cheese Veggie Bake


"Ordinary mac and cheese gets some flavorful crunch from sugar snap peas, diced pepper and cornbread stuffing. It's a great twist on a classic dish. "
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50 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1335 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Stir the soup, milk, mustard, snap peas, pepper and pasta in a 3-quart shallow baking dish.
  2. Stir the water and butter in a large bowl. Add the stuffing and mix lightly to coat. Sprinkle the stuffing over the pasta mixture.
  3. Bake at 400 degrees F. for 30 minutes or until it's hot and bubbling.



Very processed tasting. Did not like.