Save A playful fusion dish combining creamy macaroni and cheese with crisp flavors of egg roll vegetables, quickly stir-fried for a comforting, crunchy meal.
The first time I made this, I was surprised how well the creamy cheese blended with savory stir-fried cabbage and carrots. Everyone came back for seconds and now it is a requested weeknight dinner.
Ingredients
- Pasta & Dairy: 2 cups cooked elbow macaroni, 1 1/4 cups shredded sharp cheddar cheese, 1/2 cup whole milk, 2 tbsp cream cheese, 2 tbsp unsalted butter
- Vegetables: 2 cups shredded green cabbage, 1 cup shredded carrots, 1/2 cup thinly sliced green onions, 1/2 cup bean sprouts (optional), 2 cloves garlic (minced), 1 tbsp fresh ginger (minced)
- Sauces & Seasonings: 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1/2 tsp black pepper, 1/4 tsp salt (more to taste)
- Garnish: 2 tbsp chopped fresh cilantro (optional), 1 tbsp toasted sesame seeds (optional)
Instructions
- Prep the skillet:
- Melt butter in a large skillet or wok over medium heat. Add garlic and ginger. Sauté for 1 minute until fragrant.
- Stir-fry vegetables:
- Add cabbage, carrots, and bean sprouts. Stir-fry for 3–4 minutes until just tender but crisp.
- Make cheese sauce:
- Push vegetables to one side. Pour in milk and cream cheese. Stir until cream cheese is melted and mixture is smooth.
- Add pasta and cheddar:
- Add cooked macaroni and cheddar cheese. Stir until cheese is fully melted and macaroni is coated.
- Season:
- Drizzle in soy sauce and sesame oil. Add black pepper and salt. Toss everything together and fold in green onions.
- Final stir:
- Cook for another 2 minutes, stirring constantly, until everything is hot and creamy.
- Serve:
- Transfer to plates. Garnish with cilantro and sesame seeds if desired.
Save My kids love scooping up the cheesy noodles and crunchy veggies with chopsticks. It turned into a family game night tradition!
Required Tools
Large skillet or wok, wooden spoon or spatula, chef’s knife, cutting board, measuring cups and spoons.
Allergen Information
Contains gluten (macaroni, soy sauce), dairy (cheddar, cream cheese, butter), soy (soy sauce). May contain sesame seeds. Always check labels for cross-contamination if allergies are a concern.
Nutritional Information
Per serving: Calories 410, Total Fat 18 g, Carbohydrates 47 g, Protein 15 g.
Save Enjoy this fusion stir-fry hot from the skillet. Leftovers taste great reheated the next day!
Recipe FAQs
- → Can I make this dish vegan?
Yes! Substitute plant-based cheese, non-dairy milk, and vegan butter, then check sauces for animal ingredients.
- → What vegetables work best?
Green cabbage, carrots, green onions, and bean sprouts offer crisp texture and flavor, but add water chestnuts for more crunch.
- → How do I make the sauce extra creamy?
Mix cream cheese and whole milk thoroughly with sautéed aromatics before adding cheddar and macaroni for smoothness.
- → Can I add protein?
Stir in cooked tofu, tempeh, or diced plant-based chicken for vegetarian protein, or use cooked chicken if you prefer.
- → Is this dish spicy?
It’s mild as written, but you can serve with Sriracha or chili oil for added heat according to your taste.
- → What tools do I need?
A large skillet or wok, spatula, chef’s knife, cutting board, and measuring cups help make preparation straightforward.