Halloween dinner can get tricky when kids want something fun but still familiar. I pulled together recipes that keep things simple and use ingredients most families already have. Each idea adds a small Halloween twist without turning into a big project. These dinners focus on foods kids tend to like so you spend less time negotiating at the table. You will find options that work for busy weeknights or small get togethers.
Helpful Tips Before You Start
These tips will help the recipes appeal to kids without extra fuss on Halloween night.
Keep Ingredients Familiar
Use foods your kids already like as the base. Swap in Halloween shapes or colors instead of new flavors.
Prep Ahead Where Possible
Cook sauces or cut veggies in the afternoon. This leaves time for costumes and keeps dinner stress low.
Offer a Plain Backup
Serve a small side of plain pasta or bread with each meal. Kids can fall back on it if the themed dish feels off.
Let Them Help Assemble
Have kids add their own toppings or arrange items on the plate. Participation often leads to better eating.
Jack-o’-Lantern Cheeseburger Sliders with Sweet Potato Fries
These sliders turn regular cheeseburgers into a Halloween dinner that kids actually look forward to. The jack-o’-lantern faces on the cheese give the meal a playful look without adding extra steps or ingredients.
The beef patties stay simple and juicy while the sweet potato fries add a touch of sweetness that balances the savory burgers. It works well for weeknights when you want something quick yet themed for the season.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slider buns
- 8 slices cheddar cheese
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 425 degrees. Cut the sweet potatoes into thin fries and toss them with olive oil, paprika, salt, and pepper.
- Spread the sweet potato fries in a single layer on a baking sheet and bake for 20 to 25 minutes, flipping once halfway through.
- While the fries bake, divide the ground beef into 8 small patties and season both sides with the remaining salt and pepper.
- Cook the patties in a large skillet over medium heat for 3 to 4 minutes per side until they reach an internal temperature of 160 degrees.
- Place one slice of cheddar cheese on each hot patty. Use a small knife to cut out simple jack-o’-lantern faces in the cheese before it fully melts.
- Let the cheese soften on the patties for one minute, then place each patty on a slider bun.
- Serve the sliders with the sweet potato fries on the side.
Extra Tips
Cut the faces into the cheese right after it hits the hot patty so the shapes stay clean and do not tear. If the cheese starts to melt too fast, work in batches. Leftover sliders reheat best in a 350 degree oven for a few minutes to keep the buns from getting soggy.Course: Main Course Cuisine: American Equipment: Large skillet, Baking sheet, Knife
Mummy Hot Dogs Wrapped in Crescent Rolls
This mummy hot dogs recipe turns a basic dinner into a lighthearted Halloween meal. Kids like spotting the wrapped shapes on their plates, and the whole thing comes together with little effort on busy evenings.
The hot dogs stay juicy inside layers of flaky crescent dough. The finished result has a savory bite with a crisp outer texture that holds up well for little hands.
Serves 4 people.
Ingredients
- 4 hot dogs
- 1 can (8 ounces) refrigerated crescent rolls
- 2 teaspoons yellow mustard
Instructions
- Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Unroll the crescent dough on a clean surface and press the seams together to form 4 rectangles.
- Cut each rectangle into 6 to 8 thin strips.
- Wrap the strips around each hot dog, leaving a small open space near one end for the face.
- Set the wrapped hot dogs on the baking sheet.
- Bake for 12 to 15 minutes until the dough turns golden brown.
- Remove from the oven and let them cool for 2 minutes.
- Dot the open face area with small amounts of mustard to create eyes.
Extra Tips
Wrap the dough strips loosely so steam can escape and the hot dogs cook evenly. Serve them right away with a side of plain carrot sticks if you want a quick plate. Leftovers reheat best in a 300-degree oven for 5 minutes to restore the crisp texture.Course: Main Course Cuisine: American Equipment: Baking Sheet, Oven, Knife
Spiderweb Pepperoni Pizza with Mozzarella
This pizza turns a regular weeknight meal into a fun Halloween dinner that kids will look forward to. The spiderweb design comes from thin strips of mozzarella layered on top, giving it a playful look without any extra work or strange flavors.
Kids get the taste they already love from pepperoni and melted cheese, while the web adds just enough festivity to make it feel special for the holiday.
Serves 4 people.
Ingredients
- 1 pound pizza dough
- ¾ cup pizza sauce
- 2 cups shredded mozzarella cheese, divided
- 30 slices pepperoni
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Roll the pizza dough into a 12-inch circle and place it on the prepared baking sheet. Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle 1½ cups of the shredded mozzarella over the sauce. Arrange the pepperoni slices on top of the cheese in an even layer.
- Use the remaining ½ cup mozzarella to create the spiderweb. Place small piles of cheese in a spiral pattern, then gently pull thin strands outward from the center to form lines that connect the circles.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is melted and bubbly. Let the pizza rest for 2 minutes before slicing.
Extra Tips
Pull the mozzarella strands gently so they stay thin and visible after baking. If the cheese starts to brown too quickly, loosely cover the pizza with foil for the last few minutes. Leftovers reheat well in a 350°F oven for 8 minutes to keep the crust crisp.
Course: Main Course Cuisine: Italian Equipment: Baking sheet, Oven, Rolling pinGhost-Shaped Chicken Alfredo Lasagna
This lasagna brings a fun Halloween twist to a creamy family favorite. Kids enjoy spotting the ghost shapes on their plates, while parents appreciate a dish that comes together with familiar flavors. The result is a layered pasta with tender chicken and rich Alfredo sauce that stays mild enough for young eaters.
It works well for Halloween night or any October weeknight when you want dinner to feel festive without extra work. The texture stays soft and cheesy with pockets of chicken in every bite.
Serves 4 people.
Ingredients
- 8 oven-ready lasagna noodles
- 2 cups cooked chicken breast, shredded
- 2 1/2 cups Alfredo sauce
- 1 cup ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Spread a thin layer of Alfredo sauce on the bottom of the dish.
- Place four lasagna noodles over the sauce, breaking them if needed to fit.
- Mix the shredded chicken with the remaining Alfredo sauce and the garlic powder.
- Spread half the chicken mixture over the noodles, then dot with half the ricotta and sprinkle with 1 cup mozzarella.
- Repeat the layers with the remaining noodles, chicken mixture, ricotta, and another cup of mozzarella.
- Top with the final cup of mozzarella and the Parmesan cheese.
- Cover with foil and bake for 30 minutes, then remove the foil and bake 10 minutes more until the cheese bubbles and turns lightly golden.
- Let the lasagna rest 10 minutes, then press a small ghost-shaped cookie cutter into the cooled lasagna to create individual portions.
Extra Tips
Use a sharp cookie cutter and a gentle rocking motion when cutting to keep the layers intact. Leftovers reheat well in a covered dish at 350 degrees for 15 minutes. If you want a milder flavor, reduce the garlic powder by half before mixing it with the chicken.Course: Main Course Cuisine: Italian Equipment: 9×13 baking dish, Large pot, Mixing bowl
Monster Green Pesto Pasta with Turkey Meatballs
This green pesto pasta turns a classic into a fun Halloween dinner by using spinach to boost the color and make the sauce look like monster slime. Turkey meatballs add protein and a shape kids recognize, so the meal feels familiar while still fitting the theme. The texture stays light with tender pasta and juicy meatballs in a fresh herb sauce.
It works well on weeknights when you want something quick that still feels special for the holiday. The flavor stays mild and savory, with the pesto providing bright basil notes without being too strong for young palates.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese, divided
- 12 ounces pasta
- 2 cups fresh basil leaves
- 1 cup baby spinach
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a bowl, combine the ground turkey, breadcrumbs, egg, 2 tablespoons of the Parmesan, salt, and pepper. Mix gently with your hands until just combined, then roll into 16 small meatballs and place them on the baking sheet. Bake for 15 to 18 minutes until cooked through.
- While the meatballs bake, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- In a food processor, combine the basil, spinach, pine nuts, garlic, and remaining Parmesan. Pulse until finely chopped, then slowly drizzle in the olive oil while processing until the pesto reaches a smooth consistency. Season with a pinch of salt if needed.
- Return the drained pasta to the pot. Add the pesto and a splash of reserved pasta water, tossing until the pasta is evenly coated and glossy. Add the cooked meatballs and stir gently to combine. Serve right away.
Extra Tips
If the pesto seems thick after blending, add an extra tablespoon of pasta water to loosen it for better coating on the noodles. Leftovers keep in the fridge for two days and reheat well with a splash of water to refresh the sauce. Swap pine nuts for walnuts if that is what you have on hand, since both work in the food processor without changing the green color.Course: Main Course Cuisine: Italian Equipment: Large pot, Food processor, Baking sheet, Mixing bowl
Bat Wing BBQ Chicken Tacos with Corn Salsa
These bat wing BBQ chicken tacos turn ordinary taco night into a quick Halloween dinner. Kids enjoy the sweet BBQ chicken tucked into soft tortillas with a mild corn salsa that adds freshness without any heat. The recipe works well on busy October evenings when you need something simple that still feels festive.
The chicken wings crisp up in the oven before getting coated in BBQ sauce, giving each taco a sticky, savory bite. The corn salsa brings a little crunch and natural sweetness that balances the rich chicken.
Serves 4 people.
Ingredients
- 1.5 pounds chicken wings
- 1 cup BBQ sauce
- 8 small flour tortillas
- 2 cups corn kernels
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 degrees. Place the chicken wings on a baking sheet and bake for 25 minutes until the skin is golden and crisp.
- Remove the wings from the oven and transfer them to a large bowl. Pour the BBQ sauce over the wings and toss until each piece is evenly coated.
- In a mixing bowl, combine the corn kernels, diced red bell pepper, chopped cilantro, lime juice, and salt. Stir well to make the corn salsa.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Shred the meat from the chicken wings and divide it among the warmed tortillas. Top each taco with a spoonful of corn salsa.
Extra Tips
Use a mild or sweet BBQ sauce so the flavor stays kid-friendly. If you want to prep ahead, cook and sauce the wings earlier in the day, then reheat them briefly before assembling the tacos. The corn salsa can be made a few hours in advance and stored in the fridge, but stir it again right before serving to keep the texture fresh.Course: Main Course Cuisine: American Equipment: Baking sheet, Large bowl, Mixing bowl, Skillet
Pumpkin Patch Shepherd’s Pie with Ground Beef
This shepherd’s pie brings a simple Halloween touch to a classic family meal. The potato topping gets mixed with pumpkin puree for a soft orange color that feels festive without adding strong flavors. Kids tend to accept it because the beef layer stays mild and familiar.
It works well for weeknight dinners in October when you want something warm and filling that still fits the season. The dish comes together in one pan plus a baking dish, so cleanup stays easy.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 4 medium russet potatoes, peeled and cubed
- 3/4 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Cook the ground beef in a large skillet over medium heat until it browns. Add the diced onion and carrots and cook for five more minutes until the vegetables soften.
- Stir in the frozen peas, tomato paste, and beef broth. Simmer the mixture for three minutes until the liquid reduces slightly, then remove the skillet from the heat.
- Boil the cubed potatoes in a pot of salted water for 12 minutes until tender. Drain the potatoes and return them to the pot.
- Add the pumpkin puree, milk, butter, salt, and black pepper to the potatoes. Mash everything together until smooth.
- Spread the beef mixture into a medium baking dish. Spoon the pumpkin mashed potatoes over the top and smooth the surface. Sprinkle the shredded cheddar cheese evenly across the potatoes.
- Bake at 375 degrees for 20 minutes until the cheese melts and the edges bubble.
Extra Tips
Mash the potatoes while they are still hot so the pumpkin blends in smoothly without lumps. If the topping seems too thick, add an extra splash of milk before spreading it on the beef layer. Leftovers reheat well in the oven at 350 degrees with a cover to keep the potatoes from drying out.Course: Main Course Cuisine: American Equipment: Large Skillet, Medium Pot, Potato Masher, Baking Dish
Witch’s Cauldron Beef Chili with Cornbread Muffins
This beef chili cooks in one pot and comes with simple cornbread muffins on the side. Kids tend to like the mild spices and the soft texture of the beans mixed into the sauce. The muffins add a lightly sweet bite that balances the savory chili.
The dish works well for weeknight dinners or small Halloween gatherings. It stays hearty without being too spicy, and the portions fit a family of four.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 tablespoons mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Stir in the diced tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Bring the mixture to a simmer, then lower the heat and cook uncovered for 20 minutes, stirring occasionally.
- While the chili simmers, heat the oven to 400 degrees and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and sugar. In a separate bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter evenly into the muffin cups. Bake for 15 minutes until the tops are golden. Let the muffins cool for a few minutes before serving.
- Ladle the chili into bowls and top each serving with shredded cheddar cheese. Serve the muffins warm on the side.
Extra Tips
Make the chili a day ahead and reheat it gently on the stove so the flavors settle. If your kids prefer less texture, mash some of the beans with the back of a spoon during the last 10 minutes of simmering. The muffins freeze well; thaw them at room temperature and warm briefly in the oven before serving.Course: Main Course Cuisine: American Equipment: Large pot, Muffin tin, Mixing bowls
Skeleton BBQ Ribs with Roasted Vegetables
This recipe gives ribs a simple Halloween twist by arranging them like a skeleton on the plate. Kids enjoy the fun shape while parents appreciate a meal built around tender meat and roasted vegetables that most children already like.
It works well for a weeknight Halloween dinner because the ribs cook mostly hands-off and the vegetables roast on the same sheet. The result is sticky BBQ flavor with soft, slightly sweet vegetables that balance the richness of the meat.
Serves 4 people.
Ingredients
- 2 racks baby back ribs (about 3 pounds total)
- 1 1/2 cups barbecue sauce
- 4 medium carrots, cut into 2-inch sticks
- 2 large potatoes, cut into cubes
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oven to 300°F. Line two baking sheets with foil and place a wire rack on one of them.
- Pat the ribs dry and season both sides with garlic powder, smoked paprika, salt, and black pepper. Place the ribs on the wire rack and cover tightly with foil.
- Bake the ribs for 2 hours until tender. Remove the foil, brush both sides generously with barbecue sauce, and return to the oven for 15 minutes to set the glaze.
- While the ribs finish, toss the carrots, potatoes, and red bell pepper with olive oil, garlic powder, smoked paprika, salt, and black pepper on the second baking sheet.
- Increase the oven to 425°F and roast the vegetables for 25 minutes, stirring once, until the edges are browned and the potatoes are soft.
- Slice the ribs into individual bones. Arrange them on a large platter in the shape of a skeleton and scatter the roasted vegetables around and between the bones to fill out the design.
Extra Tips
Brush a second coat of barbecue sauce on the ribs right before serving so the glaze stays shiny. If the carrots cook faster than the potatoes, pull them off the sheet early so they keep some bite. Leftovers reheat well in a 350°F oven for 10 minutes to restore crisp edges on the vegetables.Course: Main Course Cuisine: American Equipment: Baking sheets, Wire rack, Oven, Pastry brush
Frankenstein Avocado Chicken Wraps
These wraps turn creamy avocado and tender chicken into a fun Halloween dinner that kids actually look forward to eating. The green spinach tortillas give each wrap a Frankenstein-like color, while simple add-ins keep the flavor mild and familiar. They work well for busy weeknights or small Halloween parties because they come together quickly and travel well.
The taste is fresh and creamy from the avocado, with savory chicken and a bit of crunch from the vegetables. Kids enjoy the mild flavor and the playful look when olives are added on top.
Serves 4 people.
Ingredients
- 4 large spinach tortillas
- 2 ripe avocados
- 2 cups cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- 1 cup shredded romaine lettuce
- 1/2 cup sliced cucumbers
- 8 black olives
- 1/4 teaspoon salt
Instructions
- Mash the avocados in a bowl with the salt until smooth. Spread the mashed avocado evenly over each spinach tortilla. Divide the shredded chicken among the four tortillas and place it down the center of each one. Sprinkle the mozzarella cheese over the chicken, then add the romaine lettuce and sliced cucumbers on top. Roll each tortilla tightly into a wrap, tucking in the sides as you go. Slice each wrap in half if desired. Use the black olives to create simple faces on the outside of the wraps by placing two halves as eyes and small pieces as bolts on the sides.
Extra Tips
Make the wraps up to two hours ahead and store them in the fridge wrapped in parchment paper so they stay neat. If your child dislikes cucumber, swap it for more lettuce without changing the texture much. The olives stay on best when pressed gently into the tortilla surface right before serving.Course: Main Course Cuisine: American Equipment: Mixing bowl, Knife, Cutting board
Spooky Eyeball Turkey Meatballs over Rice
These turkey meatballs get a quick Halloween makeover with simple cheese and olive eyes on top. The mild seasoning and tender texture make them easy for kids to enjoy, while the rice underneath turns the whole plate into a complete meal. It works well for busy weeknights or a low-key holiday dinner.
The meatballs simmer in marinara so the flavors stay familiar and comforting. Rice keeps the dish filling without adding extra steps, and the eye detail comes together in just a minute once the meatballs are cooked.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 1/2 cups uncooked white rice
- 12 small fresh mozzarella balls
- 6 black olives, sliced into 12 rings
Instructions
- Combine the ground turkey, breadcrumbs, egg, garlic powder, Italian seasoning, salt, and black pepper in a mixing bowl. Mix gently until the ingredients are evenly distributed.
- Shape the mixture into 12 meatballs, each about 1 1/2 inches wide. Place them on a plate while you prepare the rice.
- Cook the rice according to package directions in a saucepan. Set it aside once it is tender.
- Pour the marinara sauce into a large skillet and bring it to a simmer over medium heat. Add the meatballs, cover, and cook for 12 to 15 minutes, turning once, until they reach 165°F inside.
- Remove the skillet from the heat. Press one mozzarella ball onto each meatball, then top each with an olive ring to form the eyes.
- Spoon the rice onto plates and top with the meatballs and sauce.
Extra Tips
Use short-grain rice if you want it to hold the sauce better. The meatballs can be mixed and shaped earlier in the day and kept covered in the refrigerator until you are ready to cook them. Skip the mozzarella if your kids prefer plain meatballs and simply serve the olives on the side instead.Course: Main Course Cuisine: American Equipment: Mixing bowl, Large skillet, Saucepan
Haunted Graveyard Taco Casserole with Tortilla Chips
This taco casserole turns a familiar family meal into a fun Halloween dinner. Kids enjoy the cheesy layers and crunchy tortilla chip topping while parents like that it comes together in one pan. The flavors stay mild and familiar with seasoned beef, beans, and salsa.
It works well on busy weeknights before trick-or-treating. The finished dish has a soft, cheesy center with crispy chips on top that hold their shape when arranged upright.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 3 cups tortilla chips
- 1/2 cup sour cream
- 8 sliced black olives
Instructions
- Preheat the oven to 375 degrees. Brown the ground beef in a large skillet over medium heat until no pink remains. Drain any excess fat.
- Stir the taco seasoning, black beans, and salsa into the cooked beef. Simmer for 3 minutes until the mixture thickens slightly.
- Spread half the beef mixture into an 8×8 baking dish. Sprinkle 1 cup of shredded cheddar cheese over the top.
- Crush 1 cup of tortilla chips and scatter them over the cheese layer. Add the remaining beef mixture and top with the rest of the cheese.
- Bake for 15 minutes until the cheese melts and bubbles. Remove the dish from the oven.
- Press the remaining whole tortilla chips upright into the top to resemble gravestones. Add small dollops of sour cream near some chips and place a sliced black olive on each dollop.
Extra Tips
Press the tortilla chips into the casserole right after baking so they stay upright without getting soggy. If your kids prefer less heat, use mild salsa. Leftovers reheat well in the microwave, but add fresh chips on top to restore crunch. You can prepare the beef mixture a day ahead and assemble just before baking.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 8×8 baking dish, Oven
Creepy Crawly Veggie Loaded Macaroni Bake
This macaroni bake hides plenty of vegetables in a creamy cheese sauce that kids recognize and enjoy. The broccoli florets and carrot pieces blend into the pasta while still giving color and texture that feels hearty without being overwhelming. It works well for Halloween dinner because the black olive accents on top add a simple creepy touch without changing the familiar flavors.
The finished dish has a soft baked texture with melted cheese throughout and a light golden top. It comes together in one pan before going into the oven, making it practical for busy weeknights.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 2 cups broccoli florets
- 1 cup diced carrots
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced black olives
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just tender. Drain and set aside.
- While the pasta cooks, steam the broccoli florets, diced carrots, and peas together for 5 minutes until they are bright and slightly softened. Drain any excess water.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to avoid lumps. Continue stirring until the sauce thickens.
- Remove the sauce from the heat and stir in the cheddar cheese, garlic powder, salt, and black pepper until the cheese melts and the sauce is smooth.
- Combine the cooked macaroni and steamed vegetables in the saucepan with the cheese sauce. Stir gently until everything is coated.
- Transfer the mixture to the prepared baking dish and spread it evenly. Scatter the sliced black olives across the top in small clusters to resemble spiders.
- Bake for 20 minutes until the edges are bubbling and the top is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Steam the vegetables just until bright so they keep some bite inside the soft pasta. If the cheese sauce thickens too much while mixing, add a splash of milk to loosen it. Leftovers reheat well in the microwave with a cover to keep the pasta moist. Skip the olives if your kids prefer a plain top and serve them on the side instead.Course: Main Course Cuisine: American Equipment: Large pot, Medium saucepan, Baking dish, Whisk
