Welcome to the ultimate solution for dinner with picky eaters! This Quick Easy Dinner Meals Picky Eaters recipe is a one-pan wonder that combines tender penne, creamy cheese sauce, and hidden vegetables, all topped with crispy bacon. It's designed to please even the most selective palates while keeping your weeknight routine stress-free.
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In just 30 minutes, you can have a wholesome, satisfying meal on the table that the whole family will love. The secret? Blending the veggies into the sauce so they're undetectable, and using bold, familiar flavors like cheddar and bacon. Plus, it's endlessly customizable, so you can adapt it to what your kids already enjoy.
Whether you're a busy parent or just someone who appreciates a quick, comforting dinner, this recipe is about to become your new go-to. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) penne pasta
Use any short pasta like rotini or shells. For a gluten-free option, choose your favorite GF pasta.
4 slices bacon, chopped
Turkey bacon works well for a lighter version. For a smoky flavor, try applewood-smoked bacon.
1 small onion, finely chopped
Finely chop so it blends into the sauce. You can use yellow or sweet onion.
2 cloves garlic, minced
Fresh garlic is best, but 1/2 tsp garlic powder can be used in a pinch.
1 cup (240ml) chicken broth
Low-sodium broth helps control salt. Vegetable broth works for a vegetarian version.
1 cup (240ml) milk
Whole milk gives the creamiest sauce, but 2% or skim works. For dairy-free, use unsweetened almond milk.
1 cup (100g) shredded cheddar cheese
Sharp cheddar adds more flavor. Pre-shredded cheese is fine, but freshly grated melts smoother.
1/2 cup (60g) frozen peas and carrots
These are the hidden veggies. You can also use finely chopped broccoli or zucchini.
1/2 tsp salt
Adjust to taste, especially if using regular broth and bacon.
1/4 tsp black pepper
Freshly ground pepper adds a nice kick.
1/4 cup (25g) grated Parmesan cheese
Adds a savory, nutty flavor. Pecorino Romano is a good substitute.
Fresh parsley, chopped (for garnish)
Optional, but adds a pop of color and freshness.
Tips & Tricks
Don't overcook the pasta
Cook it al dente (about 1 minute less than package directions) because it will finish cooking in the skillet.
Watch the heat
Keep the sauce at a gentle simmer to prevent curdling. High heat can cause the milk to separate.
Grate your own cheese
Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Freshly grated melts smoothly.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (about 9-10 minutes). Drain and set aside.
2. Crisp the Bacon
In a large skillet over medium heat (350°F / 175°C), cook the chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
3. Sauté the Aromatics
In the same skillet, add the onion and garlic. Sauté over medium heat (350°F / 175°C) until the onion is translucent, about 2-3 minutes. The garlic should be fragrant but not browned.
4. Make the Sauce
Pour in the chicken broth and milk. Bring to a gentle simmer over medium heat (350°F / 175°C). Stir in the cheddar cheese and Parmesan, whisking until smooth. The sauce should coat the back of a spoon.
5. Add the Veggies
Stir in the frozen peas and carrots. Let them cook in the sauce for 2-3 minutes, until heated through. They will soften and blend into the sauce.
6. Combine Pasta and Sauce
Add the cooked penne to the skillet. Toss to coat the pasta evenly with the sauce. Cook for another 2-3 minutes, until the pasta absorbs some sauce and everything is hot.
7. Season and Serve
Season with salt and pepper to taste. Sprinkle the crispy bacon over the top and garnish with fresh parsley. Serve immediately.
Delicious Variations
Chicken Bacon Ranch
Add 1 cup of shredded cooked chicken and 2 tbsp ranch seasoning for a ranch twist.
Vegetarian Version
Omit the bacon and use vegetable broth. Add extra veggies like mushrooms or bell peppers.
Spicy Southwestern
Add 1/2 tsp chili powder and 1/4 tsp cumin, and top with diced tomatoes and jalapeños.
How to Store Quick Easy Dinner Meals Picky Eaters
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F / 175°C) with a splash of milk or broth to restore creaminess, or microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
Yes, simply use gluten-free pasta and ensure your broth and bacon are gluten-free. The rest of the ingredients are naturally gluten-free.
Q: Can I use a different type of pasta?
Absolutely! Any short pasta like rotini, shells, or macaroni works well. Adjust cooking time according to the package.
Q: How do I hide the vegetables better?
Puree the cooked peas and carrots in a blender with a little broth before adding them to the sauce. This makes them completely invisible.
Q: Can I make this ahead of time?
Yes, you can assemble the dish up to the point of adding the pasta, then refrigerate. When ready to eat, reheat and add the pasta. Or freeze the entire dish after cooking.
We hope your family loves this quick and easy dinner as much as we do! If you try it, be sure to leave a comment and rating below. Don't forget to share your own twists in the comments – we'd love to hear how you made it your own!
Quick Easy Dinner Meals Picky Eaters
Quick Easy Dinner Meals Picky Eaters: a crowd-pleasing, 30-minute skillet meal with cheesy pasta, hidden veggies, and crispy bacon. Perfect for busy weeknights.
🧂 Ingredients
- 8 oz (225g) penne pasta
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) milk
- 1 cup (100g) shredded cheddar cheese
- 1/2 cup (60g) frozen peas and carrots
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (25g) grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (about 9-10 minutes). Drain and set aside.
- 2Crisp the Bacon — In a large skillet over medium heat (350°F / 175°C), cook the chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- 3Sauté the Aromatics — In the same skillet, add the onion and garlic. Sauté over medium heat (350°F / 175°C) until the onion is translucent, about 2-3 minutes. The garlic should be fragrant but not browned.
- 4Make the Sauce — Pour in the chicken broth and milk. Bring to a gentle simmer over medium heat (350°F / 175°C). Stir in the cheddar cheese and Parmesan, whisking until smooth. The sauce should coat the back of a spoon.
- 5Add the Veggies — Stir in the frozen peas and carrots. Let them cook in the sauce for 2-3 minutes, until heated through. They will soften and blend into the sauce.
- 6Combine Pasta and Sauce — Add the cooked penne to the skillet. Toss to coat the pasta evenly with the sauce. Cook for another 2-3 minutes, until the pasta absorbs some sauce and everything is hot.
- 7Season and Serve — Season with salt and pepper to taste. Sprinkle the crispy bacon over the top and garnish with fresh parsley. Serve immediately.
