Description
A comforting and quick One Pot Veggie Mac and Cheese with vibrant vegetables and creamy cheddar, perfect for family dinners.
Ingredients
Scale
- 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