One Pot Veggie Mac and Cheese

There’s something deeply comforting about a pot of mac and cheese bubbling on the stove—the warm, cheesy aroma curling through the kitchen, the silky cream clinging to each forkful of pasta, and the pop of sweet bell pepper and crisp broccoli in every bite. This One Pot Veggie Mac and Cheese is that cozy hug in a bowl: creamy, slightly tangy from sharp cheddar, gently spiced, and studded with colorful vegetables that add texture and freshness.

Make this recipe when you need a quick weeknight win, a crowd-pleasing side for casual gatherings, or a soul-soothing meal after a long day. It’s an excellent kid-friendly dinner and also a clever way to sneak extra vegetables into picky eaters’ plates. If you like comfort-food reinventions, pair this with a hearty main—see my mac-and-cheese meatloaf casserole for a family-style mashup of two classics mac and cheese meatloaf casserole.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy — beginner-friendly, one-pot method

Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). These are approximate values calculated from standard ingredient nutrition data (USDA FoodData Central) and cross-checked with general guidance from health authorities such as the CDC and Mayo Clinic. Values will vary by brand (especially broth and cheese).

Calories: ~455 kcal
Protein: ~17–18 g
Carbohydrates: ~50–55 g
Fat: ~18 g
Fiber: ~2.5–3 g
Sodium: Highly variable — approximately 650–1,100 mg per serving depending on broth and cheese salt content

Notes: This dish provides a balanced mix of carbohydrates and protein with moderate fat. Sodium can be lowered substantially by using low-sodium vegetable broth and reduced-sodium cheddar. For general sodium intake guidance, see recommendations from the CDC (adults: aim for under 2,300 mg/day).

Why You’ll Love It

Comfort with a lift: The creamy, cheesy base hits the comfort-food craving, while the mixed vegetables brighten the flavor and add satisfying texture.
Speed and simplicity: Everything cooks in one pot, which means less hands-on time and fewer dishes—perfect for busy weeknights.
Family-friendly and adaptable: It’s a great base to customize—add proteins, swap cheeses, or make it dairy-free.
Nutrition-smart: Compared with a classic all-cheese mac, the added vegetables increase fiber, vitamins, and visual appeal without sacrificing indulgence.

Step-by-Step Instructions

Ingredients

2 cups macaroni pasta (about 8 oz / 225 g dry)
4 cups vegetable broth
1 cup milk (whole milk recommended for creaminess; can use 2% or plant-based)
1 cup shredded cheddar cheese (about 113 g)
1 cup mixed vegetables, chopped (broccoli, carrots, red bell pepper)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional, for garnish)

Optional ingredients and substitutions

Make it vegan: Use plant-based butter, a gluten-free flour if needed, unsweetened almond or oat milk, and a vegan cheddar-style shreds (add 1–2 tablespoons nutritional yeast for savory depth).
Make it gluten-free: Use gluten-free pasta and a gluten-free 1:1 flour blend.
Add protein: Stir in cooked shredded chicken, canned tuna, or cooked chickpeas.
Swap cheeses: Try Gruyère or a sharp white cheddar for a different flavor profile.

Method

In a large pot, melt the butter over medium heat.
Add the flour and whisk continuously for about 1 minute until it forms a light roux—this removes the raw flour taste.
Slowly whisk in the vegetable broth and milk, making sure to remove any lumps; cook until the mixture is smooth.
Add the macaroni, mixed vegetables, garlic powder, onion powder, salt, black pepper, and paprika to the pot.
Stir everything together and bring to a boil.
Lower the heat and let it simmer, stirring occasionally, for about 10–12 minutes or until the pasta is al dente and the sauce starts to thicken. (Tip: Stir every few minutes to prevent pasta from sticking to the bottom.)
Remove the pot from heat and stir in the shredded cheddar cheese until smooth and creamy.
Garnish with fresh parsley, if desired, and serve hot.

Practical tips while cooking

Keep the heat moderate: Too high and the dairy can separate; too low and pasta will overcook without the sauce thickening properly.
Check doneness early: Pasta continues to cook in residual heat—remove from heat when al dente to avoid a mushy finish.
Prevent grainy cheese sauce: Use freshly shredded cheese rather than pre-shredded (pre-shredded often contains anti-caking agents that can make the sauce gritty).
For a silkier sauce, finish with a splash more milk if needed.

Best Pairings

Serve alongside crisp green salads or garlic-roasted Brussels sprouts for balance.
For a heartier meal, pair with roasted chicken or pan-seared salmon.
If you’re creating a comfort-food feast, add garlic bread or a simple tomato soup.
For on-the-go portions, check out these cheesy mac cups for portable serving ideas Cheesy Chicken Mac and Cheese Cups.

Storing Leftovers

Room temperature: Do not leave perishable, dairy-based mac and cheese out for more than 2 hours.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Freezer: This dish can be frozen, but texture may change (pasta can become softer). Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat slowly on low heat, adding milk as needed.

Pro Tips & Tricks

Best pasta shape: Short, tubular pastas (elbow, macaroni, cavatappi) hold sauce well—they’re ideal for one-pot mac and cheese.
Cheese blend: Combining a mild cheddar with a sharper cheese (like aged cheddar or Gruyère) gives depth and avoids a single-note flavor.
Texture control: If the sauce seems too thin after resting, return to low heat and cook a few minutes; if too thick, loosen with a splash of milk or broth.
Veg prep: Cut vegetables uniformly so they cook evenly. For quicker cooking, use frozen mixed veggies—no need to thaw.
Season at the end: Cheese adds salt; taste before adding the final salt adjustment.

Recipe Variations

Vegan & Creamy: Swap butter for vegan butter, use a plant-based milk (soy or oat for creaminess), and add 2 tbsp nutritional yeast plus 1 tsp Dijon mustard for tang.
Mexican-inspired: Use pepper jack or a blend of cheddar and cotija, add a teaspoon of cumin, a diced jalapeño, and finish with cilantro and fresh lime juice.
Protein-Packed: Stir in cooked shredded rotisserie chicken or browned Italian sausage for a one-pot dinner with extra staying power.
Low-carb twist: Replace pasta with chickpea or lentil pasta for more protein and fiber, or use cauliflower florets in a “cauli-mac” variation.

Frequently Asked Questions
Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded cheeses often contain anti-caking agents that can make the sauce slightly grainy. For the creamiest result, shred a block of cheese yourself.

Q: My sauce separated—how do I fix it?
A: Gently reheat on low and whisk in a small splash of milk or cream to bring it back together. Avoid high heat, which causes proteins to seize and fat to separate.

Q: Can I add raw meat to the pot?
A: It’s best to cook raw meats separately before adding, to ensure proper browning and food safety. Cooked meats can be stirred in at the end.

Q: How can I reduce sodium?
A: Use low-sodium vegetable broth, choose reduced-sodium cheddar, and taste before adding extra salt. Fresh herbs and acid (a squeeze of lemon) can boost flavor without salt.

Q: Will this work with gluten-free pasta?
A: Yes—gluten-free pasta works fine, but watch cooking times closely since GF pasta can become soft quickly. Use a GF flour for the roux if you need to avoid gluten.

Conclusion

Give this One Pot Veggie Mac and Cheese a try the next time you want something comforting, colorful, and fast—then share your tweaks and photos with the community. For more one-pot mac ideas and inspiration, check out this similar take on a vegetable mac and cheese from Spoonful of Flavor One Pot Vegetable Mac and Cheese – Spoonful of Flavor and an alternate riff with a slightly different vegetable mix at Framed Cooks One Pot Vegetable Macaroni and Cheese – Framed Cooks.

Enjoy—may your pot always be full and your evenings comfortably cheesy.