Description
This One Pot Veggie Mac and Cheese is a quick, comforting, and nutritious meal perfect for busy weeknights. Made with tender elbow macaroni, vibrant mixed vegetables, and creamy melted cheese, it combines wholesome flavors in a single pot for easy cooking and minimal cleanup.
Ingredients
Scale
Macaroni and Vegetables
- 2 cups elbow macaroni or pasta of your choice
- 1 cup mixed vegetables (e.g., broccoli, bell peppers, spinach)
- 1 tablespoon olive oil
Liquids and Seasoning
- 4 cups vegetable broth or water
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional spices: paprika or Italian seasoning
Cheese
- 2 cups shredded cheese (cheddar or vegan cheese)
Instructions
- Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the mixed vegetables and sauté for about 3-4 minutes, until they begin to soften.
- Add Pasta and Broth: Stir in the elbow macaroni and pour in the vegetable broth or water. Bring the mixture to a boil.
- Cook the Pasta: Once boiling, reduce the heat to a simmer and cover the pot. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Incorporate the Cheese: Remove the pot from heat and stir in the shredded cheese until melted and creamy. For a thicker consistency, add a splash of milk or more cheese if desired.
- Season to Taste: Add salt, pepper, and any optional spices such as paprika or Italian seasoning. Mix thoroughly to combine flavors.
- Serve: Divide the mac and cheese into bowls and enjoy immediately, optionally garnished with your favorite toppings.
Notes
- You can customize the mixed vegetables based on your preference or seasonal availability.
- Using vegetable broth instead of water enhances the flavor of the dish.
- For a vegan version, substitute dairy cheese with vegan cheese and use plant-based milk if adding extra creaminess.
- Stir the pasta occasionally while cooking to prevent sticking to the pot.
