Captivating Introduction
Imagine a bubbling pot of creamy, golden mac and cheese perfumed with sautéed bell peppers and sweet peas — a warm, savory aroma that wraps the kitchen in comfort. Each forkful delivers tender pasta cloaked in velvety cheddar, punctuated by bright, slightly crisp veggies that add freshness and color. The texture is pure nostalgia: silky sauce, toothsome macaroni, and gentle vegetable bites that make every mouthful satisfying.
This One Pot Veggie Mac and Cheese is the kind of recipe that calms the day. It’s perfect for cozy weeknight dinners when you want something fast but comforting, for casual gatherings where you need a crowd-pleaser, or for lunchboxes that benefit from an easy, wholesome warm-up. If you enjoy mac-and-cheese hybrids, you might also like this hearty mac and cheese meatloaf casserole for a comforting family-style twist.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Total Time: 20 minutes
- Servings: 4 generous portions
- Difficulty Level: Easy — one pot, minimal fuss
Nutrition Highlights
Estimated nutrition per serving (1/4 of recipe). Values are approximations based on USDA FoodData Central ingredient entries and standard portion conversions; actual values will vary by brand and ingredient choices (especially broth and cheese sodium levels).
- Calories: ~415 kcal
- Protein: ~17 g
- Carbohydrates: ~49 g
- Dietary Fiber: ~3 g
- Sugars: ~4–6 g
- Fat: ~16 g
- Saturated Fat: ~7–9 g
- Sodium: ~500–700 mg (varies widely with broth and cheese)
- Calcium: modest contribution from milk and cheese
Sources consulted for nutrient profiles: USDA FoodData Central and general dietary guidance from the Mayo Clinic. For specific adjustments (lower sodium, reduced fat), swap to low-sodium broth, reduced-fat cheese, or skim milk and recalculate with your preferred nutrition tool.
Why You’ll Love It
- Speed & Simplicity: Everything cooks in one pot — less cleanup and a quick weeknight win.
- Comforting Flavor: Rich cheddar brings the classic mac and cheese taste while vegetables add freshness and color.
- Family-Friendly: Picky eaters often accept the familiar creamy pasta while caregivers appreciate the extra veggies.
- Flexible & Seasonal: Swap vegetables to match what’s in season (roasted squash in fall, fresh peas in spring).
- Crowd-Pleasing: Easy to double for potlucks and gatherings.
How to Make One Pot Veggie Mac and Cheese
Ingredients:
- 8 oz (about 2 cups) elbow macaroni (dry)
- 2 cups vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (about 113 g)
- 1 cup mixed vegetables (peas, carrots, bell peppers — fresh or frozen)
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional ingredients and substitutions:
- Use low-sodium vegetable broth to reduce sodium.
- Swap cheddar for Monterey Jack or Gruyère for different flavor profiles.
- For a creamier sauce, add 2 tablespoons cream cheese or 1/4 cup grated Parmesan.
- Vegan option: use plant-based milk (unsweetened) and vegan cheddar; finish with nutritional yeast for a cheesy boost.
- Gluten-free: use your favorite GF elbow pasta (cook time may vary).
Step-by-step Instructions:
- In a large pot, heat olive oil over medium heat.
- Add mixed vegetables and sauté for about 5 minutes until tender. Tip: if using frozen vegetables, sauté a couple extra minutes until warmed through and any excess water evaporates.
- Stir in the elbow macaroni, vegetable broth, and milk. Scrape any browned bits from the bottom of the pot for extra flavor.
- Bring to a boil and then reduce heat to a simmer. Keep the pot partially covered to maintain a gentle simmer.
- Cook for about 8–10 minutes until pasta is cooked al dente, stirring occasionally. Practical tip: stir every few minutes and scrape the bottom to prevent sticking; add a splash more broth if the pot dries out too quickly.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy. Avoid high heat at this stage to keep the cheese from becoming grainy.
- Season with salt and pepper to taste. If you used low-sodium broth, you may need a small pinch of salt; taste first.
- Serve hot.
Practical tips:
- Don’t overcook the pasta: remove from heat when it’s just al dente — it will soften slightly while standing.
- For a silkier sauce, grate your own cheese from a block instead of using pre-shredded (which often contains anti-caking agents).
- If the sauce seems thin after adding cheese, return to low heat and stir constantly until slightly thickened; a small slurry of 1 tsp cornstarch + 1 tbsp water can help.
Best Pairings
- Simple green salad with lemon vinaigrette to cut through the richness.
- Steamed broccoli or a side of roasted Brussels sprouts for more veggies.
- Crusty bread or garlic toast for mopping up extra sauce.
- For brunch, serve with a hot cup of tea or a milky latte.
- Transform leftovers into new bites: spoon into ramekins, top with breadcrumbs, and broil for crunchy mac-and-cheese cups — or try a different presentation inspired by cheesy chicken mac and cheese cups for a protein-rich option.
Storage Instructions
- Room temperature: Do not store mac and cheese at room temperature beyond 2 hours (food safety risk).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of milk or in the microwave, stirring halfway.
- Freezer: You can freeze this dish, but texture will change due to the cheese; freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight and reheat slowly with added liquid to restore creaminess.
Chef’s Advice
- Use block cheese and grate it yourself for optimal melting and flavor — pre-shredded cheeses can produce a grainier sauce.
- Control sodium by using low-sodium broth and tasting before adding salt — cheese contributes a lot of salt already.
- For depth of flavor, sauté a small diced onion or a clove of garlic with the vegetables at the beginning.
- If you prefer a silkier finish, add a tablespoon of butter at the end and whisk briefly off the heat.
- To get a slightly baked finish without extra dishes: after stirring in the cheese, transfer to an oven-safe dish, top with panko and a drizzle of olive oil, and broil until golden (watch closely).
Creative Twists
- Veggie-forward Power Bowl: Stir in 1 cup roasted cauliflower and 1/2 cup spinach at the end for extra vitamins and texture.
- Southwest Kick: Add a teaspoon of chili powder, a pinch of cumin, black beans, and swap cheddar for pepper jack. Top with cilantro and lime.
- Protein Boost: Stir in cooked shredded chicken, crumbled tofu, or canned tuna for a heartier meal.
- Vegan & Gluten-Free: Use chickpea or lentil pasta, unsweetened almond milk, vegan cheddar, and a tablespoon of nutritional yeast for cheesiness.
- Crisp-Topped Bake: After cooking, top with seasoned breadcrumbs and broil for 2–3 minutes for a crunchy finish.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes — add them at step 2 and sauté until heated through; reduce added liquid slightly if frozen veg releases water.
Q: My sauce is grainy after adding cheese. What happened?
A: High heat can cause cheese to separate. Remove from heat and stir gently; using freshly grated cheese and moderate heat prevents graininess.
Q: How do I reduce calories/fat in this recipe?
A: Use low-fat milk, reduced-fat cheddar, and limit olive oil to 1 teaspoon. Adding more veggies stretches the dish while lowering per-serving calories.
Q: Can I make this ahead?
A: You can cook and refrigerate for up to 3 days. Reheat gently with a splash of milk and stir to refresh the sauce.
Q: Best way to reheat frozen portions?
A: Thaw overnight in the fridge, then reheat in a saucepan over low heat with a little milk, stirring until smooth.
Conclusion
This One Pot Veggie Mac and Cheese balances comfort and simplicity — creamy, cheesy, and bright with vegetables. It’s fast enough for weeknights, flexible enough for picky eaters, and satisfying for family dinners. Try it as written, customize with the creative twists, and share your photos and tweaks so others can try your version. For additional inspiration and similar one-pot approaches, check out this flavorful take at Spoonful of Flavor’s One Pot Mac and Cheese with Veggies and another comforting variant at Framed Cooks’ One Pot Vegetable Macaroni and Cheese. Enjoy—and happy cooking!
Print
One Pot Veggie Mac and Cheese
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and quick One Pot Veggie Mac and Cheese with vibrant vegetables and creamy cheddar, perfect for family dinners.
Ingredients
- 8 oz elbow macaroni (dry)
- 2 cups vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1 cup mixed vegetables (peas, carrots, bell peppers — fresh or frozen)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add mixed vegetables and sauté for about 5 minutes until tender.
- Stir in the elbow macaroni, vegetable broth, and milk. Scrape any browned bits from the bottom of the pot for extra flavor.
- Bring to a boil and then reduce heat to a simmer, keeping the pot partially covered.
- Cook for about 8–10 minutes until pasta is cooked al dente, stirring occasionally.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste. Serve hot.
Notes
For a creamier sauce, add cream cheese or Parmesan. For vegan options, use plant-based milk and vegan cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg
