Description
A comforting and creamy one-pot dish with macaroni, cheddar cheese, and a mix of colorful vegetables.
Ingredients
Scale
- 2 cups macaroni pasta (about 8 oz / 225 g dry)
- 4 cups vegetable broth
- 1 cup milk (whole milk recommended)
- 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)
Instructions
- 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.
- Slowly whisk in the vegetable broth and milk, removing any lumps, and cook until smooth.
- Add the macaroni, mixed vegetables, garlic powder, onion powder, salt, black pepper, and paprika to the pot.
- Stir and bring to a boil.
- Lower the heat and let it simmer for about 10–12 minutes or until pasta is al dente and sauce thickens.
- Remove from heat and stir in the shredded cheddar cheese until smooth and creamy.
- Garnish with fresh parsley if desired, and serve hot.
Notes
For a vegan version, use plant-based butter, almond or oat milk, and vegan cheese. Adjust salt content based on broth and cheese used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg