Description

This One Pot Veggie Mac and Cheese is a quick and comforting dish perfect for busy weeknights. Combining elbow macaroni with a medley of sautéed vegetables and creamy melted cheese, this recipe delivers a flavorful and nutritious twist on classic mac and cheese. Prepared entirely in one pot, it saves time on cleanup while providing a hearty, satisfying meal loved by both kids and adults.

Ingredients

Scale

Pasta and Broth

2 cups elbow macaroni or pasta of your choice
4 cups vegetable broth or water

Vegetables and Seasonings

1 cup mixed vegetables (e.g., broccoli, bell peppers, spinach)
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Optional spices: paprika or Italian seasoning

Cheese

2 cups shredded cheese (cheddar or vegan cheese)

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Instructions

Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add your mixed vegetables and sauté for about 3-4 minutes until they start to soften, releasing their flavors.
Add Pasta and Broth: Stir in the elbow macaroni and pour in the vegetable broth or water. Bring the mixture to a boil to start cooking the pasta.
Cook the Pasta: Once boiling, reduce the heat to a simmer and cover the pot. Let it 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, creamier texture, add a splash of milk or more cheese if desired.
Season to Taste: Add salt, pepper, and any optional spices like paprika or Italian seasoning to enhance the flavor. Mix well to combine all ingredients.
Serve: Divide the mac and cheese into bowls and enjoy immediately. You can garnish with extra cheese, fresh herbs, or breadcrumbs if you like.

Notes

You can use any pasta shape you prefer, but smaller shapes like macaroni hold the sauce well.
Feel free to swap vegetables based on seasonality and preference.
For a vegan version, use plant-based cheese and vegetable broth.
Adding a splash of milk or cream at the end can make the mac and cheese creamier.
Leftovers can be refrigerated for up to 3 days and reheated with a little water or broth to loosen the sauce.